John Myers
Ingredients for 1 servings:
- 175 g butter, soft or margarine
- 125 g sugar
- 1 packet of vanilla sugar
- 3 eggs
- 175 g flour
- ½ pack of baking powder
- 4 tbsp milk
- 150 g semi-sweet chocolate coating
- 200 g nougat (nut nougat)
- 400 g whipped cream
- 250 g raspberries
- 2 packs of cream stiffener
- 24 pieces of waffles (Amicelli, wafer rolls with hazelnut cream)
- Fat, for the shape
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
Cream together the fat, sugar, and vanilla sugar. Stir in the eggs one at a time. Mix the flour with the baking powder and stir in the milk. Spread the dough evenly in a greased springform pan (26cm diameter). Bake in a preheated oven at 175°C for approx. 20 minutes. Allow to cool. Chop the chocolate coating and 150g of nougat and melt in a hot water bath. Allow to cool slightly. Whip the cream until stiff peaks form, then drizzle in the cream stabilizer. Fold in the nougat mixture. Cut the cake in half crosswise. Place a cake ring around the bottom layer. Spread some of the cream on it. Sort the raspberries and place them on the cream, except for a few for decoration. Spread with half of the remaining cream. Place the base on top and spread the remaining cream on top. Chill for at least 3 hours. Chop 50g of nougat and melt in a hot water bath. Place in a freezer bag and cut off a small corner. Remove the cake ring. Halve 22 Amicelli and stick them to the edge of the cake with nougat. Pipe the remaining nougat onto the cake. Decorate with the remaining Amicelli and raspberries.
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