Castagnet cake

Ingredients for 1 servings:

• 100 g butter
• 150 g sugar
• 3 egg yolks
• 3 egg whites
• 1 pinch of salt
• 75 g almond(s), ground
• 50 g walnuts, ground
• 1 pinch of cinnamon
• 50 g breadcrumbs
• 50 g nougat
• 2 egg whites
• 2 tbsp water, cold
• 1 pinch of salt
• 100 g sugar
• 1 tsp vanilla sugar
• 2 egg yolks
• 40 g flour
• 40 g cornstarch
• ½ tsp baking powder
• 2 glasses of cherry brandy, 2 cl each
• ½ liter of milk
• 1 vanilla pod(s), split
• 150 g sugar
• 1 packet of pudding powder (vanilla)
• 250 g butter
• 2 glasses of cherry brandy, 2 cl each
• 125 ml cream
• 60 ml milk
• 200 g chocolate (milk)
• 75 g butter
• 50 g chocolate sprinkles for sprinkling
• 2 tbsp cocoa powder for sprinkling
• Margarine for the mold

Instructions

Working time approx. 2 hours 15 minutes; Rest time approx. 2 hours; Total time approx. 4 hours 15 minutes

For the nut and almond dough, cream the butter in a bowl with about 50g of sugar until fluffy. Then add the egg yolks and mix. Mix the almonds and walnuts with the breadcrumbs and cinnamon and fold into the egg mixture. Gently heat the nougat in a saucepan until smooth. Stir everything into the dough. Beat the egg whites until stiff peaks form. Sprinkle in the remaining sugar and salt and fold into the dough. Grease a springform pan, approximately 26cm in diameter. Pour in the batter. Place the pan on the lowest rack in a preheated oven (180°C, gas mark 2) and bake for about 40 minutes. Then remove from the pan and let cool on a wire rack for at least 30 minutes. For the sponge cake, beat the egg whites with water until stiff peaks form. Sprinkle in the salt, sugar, and vanilla sugar. Add the egg yolks and carefully fold in. Mix the flour, cornstarch, and baking powder. Pour over the beaten egg whites and fold in. Line a springform pan, approximately 26 cm in diameter, with parchment paper or baking paper and grease the paper with margarine. Pour in the batter. Bake on the lowest rack of a preheated oven (electric oven: 200°C, gas mark 3) for approximately 15 minutes. Then remove the sponge cake from the pan, loosen it, and turn it out onto a wire rack. Peel back the paper and let it cool for 30 minutes. Then soak the cake base with the kirsch. For the cherry cream, take a few tablespoons of milk and whisk it with the custard powder. Bring the remaining milk to a boil in a saucepan with the split vanilla pod and the sugar. Then stir in the custard mixture and bring to a boil once. Remove the vanilla pod and let the cream cool in a cold water bath for 30 minutes, stirring frequently to prevent a skin from forming (if necessary, simply peel it off). Cream the butter in a bowl until fluffy. Add the cooled cream a tablespoon at a time. Then stir in the kirsch. Refrigerate the cream for at least 1 hour. For the ganache cream, heat the cream and milk in a saucepan. Chop the chocolate and crumble it into the mixture. Heat everything, stirring constantly, until the chocolate has melted. Now let the mixture cool completely. Cream the butter in a bowl until fluffy, then stir in the chocolate mixture a tablespoon at a time. Split the nut and almond base lengthwise with a sharp knife or string. Spread half of the kirsch cream on one layer. Place the entire, soaked sponge cake on top and spread with the remaining kirsch cream. Place the last split nut and almond layer on top. Cover the cake with the ganache cream. Sprinkle the edge with chocolate sprinkles and the surface with cocoa powder.