Nougat Pastry with Cherry and Vanilla Sauce

For the nougat patties, boil the potatoes, peel them and press them through a potato ricer. Add margarine, flour, semolina, salt and egg and stir well. Let rest briefly.

Since the dough is quite sticky, roll it out with a lot of flour. Cut squares with a pastry wheel and place a small teaspoonful of nut nougat on top.

Brush the edges with beaten egg and fold carefully. In a large pot, bring salted water to a boil and carefully place the pouches in and simmer gently for about 10 minutes, then quench with cold water.

For the cherry sauce, heat the contents of the jar to about 1/8 l of juice. Stir in the starch in the juice and add to the lightly boiling cherries, stirring until the sauce thickens a bit. Add the sugar.

For the custard, reserve a little milk to mix the custard powder. Bring the remaining milk to a boil with the sugar and stir in the dissolved custard powder.

Then remove from heat and keep stirring. In a saucepan, slowly melt the sugar and caramelize the walnut kernels with it. Leave to cool on baking paper.

Pour both sauces onto a plate and arrange the nougat patties on top and sprinkle with the caramelized nuts.

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