CakeChristmas
CakeChristmas
The nougat is cut into chunky cake squares of varying height. A few chocolate dots on their upper side make dice to crunch, while leaving visible almonds and pistachios on the sides.
Suggestion for presentation

Illusion cakes / Fruit & confectionery

Nougat Dice

A recipe by CakeChristmas / Updated on 30 October 2026.

The nougat is cut into chunky cake squares of varying height. A few chocolate dots on their upper side make dice to crunch, while leaving visible almonds and pistachios on the sides.

Twenty-four cake squares 3 cm side and 3 to 4 cm high depending on the amount of air incorporated, 12 parts / Syrups cooked with thermometer and aerated meringue

12Indicative portions
55 minPreparation
15 minBaking
12 h 30Rest & Cooling
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The nougat is cut into chunky cake squares of varying height. A few chocolate dots on their upper side make dice to crunch, while leaving visible almonds and pistachios on the sides. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Line a frame of 18 x 12 x 4 cm with baking paper and then an edible wafer paper. Roast almonds and pistachios for 10 minutes at 150 °C and keep warm.
  2. In a saucepan cook sugar and water at 145 °C. In a second, heat the honey to 130°C. Use a thermometer and monitor both pans.
  3. When the honey approaches its temperature, turn the whites to the beater. Pour the honey into the net against the wall, then the sugar syrup at temperature, while whisking at medium speed.
  4. Whisk another 5 minutes: the mixture becomes very thick. Quickly add the dried fruits with a solid spatula and tamp in the frame.
  5. Cover with the second edible wafer paper, press flat and let it take 12 hours. Oil the blade very lightly with the 5 ml of oil. Cut six strips of 3 cm and then cut them every 3 cm: get 24 pavers. Melt the chocolate and trace from one to six small dots only on top of the 24 pavers. Let it take 30 minutes; the sides remain naked.

Preserve and Serve

2 weeks cool and dry, each bar packed; avoid moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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