Cream nougat cake

Ingredients for 1 servings:

• 190 g butter
• 150 g sugar
• 1 bottle of rum flavoring
• 5 eggs
• 190 g flour
• 3 tsp baking powder
• 150 g chocolate sprinkles
• 400 g cream
• 400 g nougat
• 2 packs of cream stiffener
• 600 g cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 100 g dark chocolate shavings
• 6 sugar decorations, butterflies
• 3 fondant flowers

Instructions

Working time approx. 1 hour; Rest time approx. 9 hours; Cooking/baking time approx. 30 minutes; Total time approx. 10 hours 30 minutes

Spring/Summer Cake

Heat the cream and dissolve the nougat mixture in it. Chill in the refrigerator for at least eight hours. For the pastry, beat the butter with eggs, sugar, and rum flavoring until creamy. Mix the flour with the baking powder, sift it over the cake, and stir it in. Then stir in the chocolate sprinkles and fill a 26cm silicone mold. Bake in a preheated oven at 160°C (convection oven) for about 30 minutes. Then let it cool completely on a wire rack. Whip the cooled nougat cream with cream stiffener until stiff. Cut the cake in half and fill it with the nougat cream. Place the second cake half on top. Whip the cream with cream stiffener and vanilla sugar and fill about a third of it into a piping bag. Use the remaining cream to completely cover the cake. Sprinkle the grated chocolate around the edges. Decorate the cake with the cream from the piping bag. Just before serving, add the edible butterflies and fondant flowers to the cake.