Agramunt nougat cake
For the hazelnut and buckwheat 'daquoise':
220 g of egg white
120 g de sucre
100 g oatmeal
100 g almond flour
80 g icing sugar
20 g of wheat flour
20 g bean flour
Per a la mousse de reanne de drap:
400 g of sheepskin cloth coating from Mas Marcè
400 g of cream 32% fat
300 g of Agramunt nougat
125 g de sucre
For the ratafia syrup:
100 g de sucre
100g of water
200g of Russet ratafia
For the hazelnut praline:
