Italian Nougat Cake

Directions

1. Cook for about an hour and a half the honey in a water bath and a slow mixing fire without interruption with a wooden spoon, until it becomes caramelized.
2. Meanwhile, separately, cook over low heat the sugar with water - every 3 tablespoons of sugar, 2 water - stirring constantly. Whip the egg whites adding caramelized honey, continue to cook over low heat, stirring constantly.
3. Once the honey has taken on the appearance foamy, add sugar. Add the almonds (or pistachio, or hazelnut), previously roasted in the oven, the vanilla and lemon zest mix everything.
4. Pour the dough into a round mold. Once cooled, flip the pan and cut as you like.