Nougat cake

Ingredients for 1 servings:

• 3 eggs, separated
• 200 g sugar
• 1 tbsp vanilla sugar
• 5 tbsp water
• 100 g flour
• 3 tsp baking powder
• 100 g cornstarch
• 25 g cocoa powder
• 75 g butter
• 2 eggs
• 1 egg yolk
• 75 g powdered sugar
• 2 packets of vanilla sugar
• 125 g chocolate (block), grated
• 60 g almond(s), grated
• 125 g coconut oil
• Cake icing, chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

My mother’s recipe, cake must be made a few days in advance

Dough: Beat egg yolks, sugar, vanilla sugar, and 5 tablespoons of water until very fluffy. Stir in flour, baking powder, cornstarch, and cocoa. Then add the melted and cooled, but still liquid, butter. Fold in the stiffly beaten egg whites. Bake at 200°C for about 30 minutes. Filling: Beat eggs and egg yolks, sugar, and vanilla sugar until fluffy, add grated chocolate and almonds. Melt the coconut oil and stir in once cooled. Cut the cooled sponge cake in half and fill the cake with the cream. Cover the cake with chocolate icing. The cake should be made a few days before serving so it can set properly; it tastes better this way. Decorate as desired for the occasion.