Chocolate Nougat Cake

Preheat the oven to 175 ° C (fan oven: 160 ° C). Grease a springform pan on the bottom, sprinkle with breadcrumbs and refrigerate. Put the mandarins on a sieve, drain them, put them on a piece of kitchen paper and pat dry. Cut the nougat mixture into very fine cubes. Grate the chocolate on a kitchen grater or in the food processor.

3 Separate eggs. Beat 3 egg whites and 1 pinch of salt until stiff, put butter, sugar and vanilla sugar in a mixing bowl and stir with the whisk of the hand mixer until light creamy. Separate the remaining eggs and stir all 6 egg yolks individually into the butter and sugar mixture. (The egg white of the remaining 3 eggs is used for the meringue mass).

Mix 125 g nuts, baking powder, flour and chocolate carefully. Pour the mixture onto the egg yolk cream and stir in at the lowest level until you have an even dough. First stir in the nougat cubes, then fold in the prepared egg whites. Finally, carefully fold the mandarin wedges into the dough.

Spread the dough smoothly in the prepared dish. Bake the nougat base in the preheated oven on the middle rack for about 25 minutes until golden brown.

In the meantime, for the meringue topping, beat the remaining egg white with a pinch of salt to make very firm snow. Gradually pour in the vanilla sugar and sugar. Continue beating until the sugar has completely dissolved. Add the lemon juice drop by drop and beat under. Mix 75 g of ground nuts with 1 teaspoon of cocoa powder and fold in.

Take the cake out of the oven, carefully distribute the meringue on top and bake for another 20 minutes until golden brown at the same temperature.

Let the cake cool in the tin, remove it and arrange on a cake plate.

Tip 8: Instead of hazelnuts, you can also use grated almonds. Then replace the nougat mixture with raw marzipan mixture. Cherries can also be used instead of mandarins.

I used Nutella instead of the firm nut and nougat mixture.