Nut nougat cake with seafood

Ingredients for 1 servings:

• 250 g margarine
• 350 g sugar
• 6 m.-large egg yolk
• 2 packets of vanilla sugar
• 250 g flour
• 125 g nuts or almonds, ground
• 2 tbsp cocoa powder
• 100 g chocolate, ground
• 125 ml brandy or red wine, alternatively milk
• 6 egg whites
• 200 g dark chocolate coating, melted
• 1 package of confectionery (seafood, chocolate)
• 1 tsp cocoa powder
• 1 packet of baking powder plus 1 tsp baking powder
• 125 g nougat
• 300 g cream, whipped
• Butter for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat the margarine with vanilla sugar and sugar until fluffy. Gradually add 6 egg yolks. Stir in the flour with the baking powder. Add the ground nuts with 2 tablespoons of cocoa powder and the ground chocolate. Now stir in 125 ml of the specified liquid – if I’m baking this cake for children, I obviously use milk instead of alcohol. Finally, beat the egg whites until stiff peaks form and fold in. Pour the batter into a buttered 26 cm springform pan dusted with breadcrumbs. Bake in a preheated oven at 170°C for about 60 minutes. Next, I take a piece of parchment paper and trace the outline of a coral. Turn it over and, starting from the left, try to fill in the outline with a little melted chocolate coating (Tip: If the chocolate is applied a little thicker, it won’t break as easily later). Refrigerate to harden. For the filling, melt the nougat (in a double boiler or microwave) and fold it into the 100g of whipped cream. Once the cake base has cooled, slice it horizontally and fill it with the nougat cream. The cake is then refrigerated for about an hour and then covered with the chocolate coating. While the chocolate coating hasn’t set yet, you can press various shells (perhaps cut open and decorated with chocolate cream and a silver pearl) into the chocolate to decorate the seafood. Once the chocolate has set, place the chocolate “corals” upright on the cake and, if necessary, pipe a little more cream around them for better grip. I also dipped some of the shells in a little chocolate cream. Tip: If you like, you can also place two colorful plastic fish (not for eating, of course) on top of the cake for decoration.