Nut-nougat cake

Ingredients for 1 servings:

• 300 g nougat
• 6 eggs, separated
• 120 g powdered sugar
• 6 tbsp water, hot
• 1 pinch of salt
• 100 g flour
• ¾ pack of baking powder
• 150 g hazelnuts, grated
• 400 g cream cheese
• 200 g chocolate or couverture, white
• 100 g hazelnuts, chopped
• 200 g cream
• 1 pack of cream stiffener
• 200 g cream
• 100 g white chocolate or couverture
• 100 g cream
• 50 g dark chocolate or couverture

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Nougat cake with hazelnuts, white chocolate cream cheese and chocolate whipped cream

It’s best to prepare the dough and chocolate cream the day before. The dough will then be easier to cut, and the chocolate cream must be well chilled. Dough: Melt the nougat in a double boiler. Beat the egg yolks with hot water, whisk in the sugar, and stir in the nougat. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the flour, nuts, and baking powder and stir into the nougat mixture. Finally, fold in the egg whites. Preheat oven to 180°C (fan). Pour the dough into an ungreased 28cm springform pan lined with baking paper. Bake for about 45 minutes. Don’t forget to do the skewer test, as every oven is slightly different. I cover the dough with aluminum foil after about 25 minutes to prevent it from getting too dark on top. Let the dough cool. Chocolate cream: Chop the chocolate, dissolve it in the cream over low heat, then cover and refrigerate overnight. Chocolate cream cheese frosting: Chop the white chocolate and melt slowly in a double boiler. Do not overheat, or the white chocolate will quickly crumble. Beat the cream cheese and melted chocolate until fluffy. Lightly toast the chopped nuts in a pan without oil (careful! It will burn quickly if you’re not careful!) and stir them into the frosting. Whip the cream with the cream stiffener until stiff peaks form and fold into the frosting. Refrigerate the frosting until the cake is ready to assemble. Cake construction: Cut the cake base in half horizontally. Spread the chocolate cream cheese frosting on the bottom layer and place the second layer on top. Add another layer of frosting to the second layer and place the third layer on top as the top layer. Whip the dark chocolate cream until stiff peaks form and spread it on the top layer. Whip the white chocolate cream until stiff peaks form and spread it on the sides of the cake. Garnish the top layer with the remaining white chocolate cream as desired. You can also garnish the cake with whole or chopped hazelnuts, or hazelnut brittle, for example. The cake should be kept cool until eaten!