Marzipan Nougat

• For: 2 kilos of nougat
• Time: 50 minutes

Preparation:

1. Toast the almonds to peel them. Extend them on a wide tray and let them dry well. Grind them very thin.
2. Put the sugar in a pot and cover it with water. Add the tart cream and boil until you get syrup.
3. Add the ground almonds and grated lemon.
4. Mix well and place the mix into greased molds with sweet almond oil.
5. Cover with a lid which should be smaller than the mold and put something on top to give it pressure.
6. Store for 4 or 5 hours, flip over and cut in thin slices and serve.