Nougat cake

Ingredients for 1 servings:

• 6 eggs, separated
• 4 tbsp water
• 225 g sugar
• 225 g flour
• ½ pack of baking powder, up to 3/4 pack.
• ½ liter cream
• 250 g nougat

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours 5 minutes

Extra tasty – extra calories

Sponge cake: Whisk the egg yolks with water and sugar until light and fluffy! Mix and sift the flour and baking powder, then fold into the egg yolk mixture. Finally, beat the egg whites until stiff peaks form and fold into the mixture. Pour the mixture into a springform pan and bake at 180°C for about 20 minutes! Nougat filling: Whip the cream until very stiff, melt the nougat over a bain-marie, let it cool slightly, and then fold into the cream! Divide the cooled sponge cake into three layers and stack them alternately: base, nougat cream, base, etc. Then spread the nougat cream over the outside and top of the cake and decorate as desired!