Nut-nougat cake

Ingredients for 1 servings:

• 1 pack of cake base (Viennese base, dark, ready-made product 400g)
• 250 g chocolate coating (dark)
• 200 g nougat (nut nougat), firm to slice
• 750 g whipped cream
• 100 g hazelnuts, chopped
• 2 tbsp cocoa powder
• 1 pack of confectionery (Toffifee, 100 – 150 g)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 45 minutes

with Toffifee as decoration

For the cream: Roughly chop the chocolate coating and nougat. Heat the cream in a saucepan and remove from the heat. Add the chocolate coating and nougat to the hot cream and stir to melt. Pour the mixture into a clean, dry mixing bowl and chill until completely cooled. Divide the Viennese cake base into three parts. Roast the hazelnuts in a non-stick pan without fat. Whisk the cooled chocolate cream with a hand mixer until semi-stiff and fold in the roasted nuts. Place a cake ring around one layer and spread 1/3 of the cream on the base. Place the second layer on top and spread another third of the cream on top. Finally, place the third layer on top and spread the remaining cream on top. Chill for about 1 hour. Shortly before serving, dust the cake with 1-2 tablespoons of cocoa powder and decorate with the Toffifees.