Marzipan Nougat

Syrup
170 gr sugar
50 ml water

Egg Nougat
450 gr ground almonds
3 eggs

Milk Cream Nougat
450 gr ground almonds
20 gr powdered milk
80 ml

Chocolate Nougat
450 gr ground almonds
80 ml milk cream
20 gr cacao powder

Preparation
Start by boiling 500 gr of sugar, 80 ml of water and 50 ml of lemon juice and stir at all times. In another pot, boil 170 ml sugar and 50 ml of water until the sugar melts and forms a syrup. Put them both on the side.

Egg Nougat: mix 3 egg yolks with a third of the first mix and a third of the second. Boil all together mixing constantly. Milk Cream Nougat: boil the powdered milk, milk cream, with a third of the first mix and a third of the syrup.

Chocolate Nougat: in the remaining syrup add the chocolate and rest of the first mix. Mix over the fire until it thickens and starts to form bubbles.

Add the ground almonds in the three nougat mixes. Mix well until they are well and smooth.

Pour each mold in a rectangular mold with high sides. Spread it out well and compress it down. Cover with wax paper and let it sit for 2-3 days.

After a couple days, unmold the nougat blocks over a cutting board. Cut the blocks in equal portions and serve them in a tray.