Chocolate nougat slices

Ingredients for 1 servings:

• 200 g nougat
• 1 pack of pudding powder, cream flavor
• 1 tbsp sugar
• 500 ml milk
• 250 g butter, soft
• 100 g dark chocolate
• 6 egg whites
• 1 pinch of salt
• 175 g sugar
• 125 g margarine
• 1 packet of vanilla sugar
• 6 egg yolks
• 125 g flour
• 25 g cocoa powder
• 200 g dark chocolate glaze

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

Chocolate sponge cake with nougat buttercream

Cream: Cut the nougat into pieces. Cook the pudding with sugar and milk and melt the nougat pieces while stirring. Cover the pudding with cling film and let it cool to room temperature. Make a buttercream from the softened butter and pudding. To do this, cream the softened butter until fluffy. Stir in the pudding a tablespoon at a time. Fill a piping bag with about 5 tablespoons of cream. Pastry: Line a baking sheet with baking paper and preheat the oven to 180°C. Melt the chocolate in a water bath. Beat the egg whites with salt and half the sugar until stiff peaks form. Beat the margarine with the remaining sugar and vanilla sugar until creamy. Gradually add the egg yolks. Stir in the chocolate. Mix the flour with the cocoa powder and stir in. Fold in the beaten egg whites. Spread the batter onto the baking sheet and bake for 20 minutes at 180°C. Cut the cooled pastry sheet into 3 strips, each approximately 40 x 10 cm. Spread just under half of the cream on each of the two bottom strips and place them together. Spread a thin layer of the remaining cream on the top strip. Chill for about 1 hour. Cover the filled pastry strips with chocolate icing. Before the icing sets, cut into pieces with a knife. Once the icing has set, decorate the pieces with the cream in a piping bag and chill for at least another 2 hours.