Nougat cake

Ingredients for 1 servings:

• 200 g butter or margarine
• 1 bag(s) flavoring (Citro-back)
• 200 g sugar
• 4 eggs
• 1 egg white
• 200 g flour
• 2 tsp baking powder
• 2 packs of nougat (nut nougat mass)
• 500 ml milk
• 1 egg yolk
• 50 g cornstarch
• 50 g sugar and chocolate decoration
• 135 g butter or margarine
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

a rather distinctive creation

Mix butter, Citro-Back, sugar, eggs, egg whites, flour, and baking powder into a smooth batter and divide into 5 portions. Bake 5 cake layers one after the other on a greased springform pan at 200°C and let cool. Heat 0.5 packet of nougat mixture, spread it on one cake layer, and let it set. The nougat mixture can have irregular textures; this suits the bare edge of this cake better. Mix egg yolks, cornstarch, and sugar in a little cold milk, bring the remaining milk to a boil. Pour in the cornstarch and bring to a boil briefly. Stir the remaining nougat mixture into the hot pudding, let cool, then gradually add the butter and whip until fluffy. Spread the cream on the four empty cake layers and place them on top of each other (reserve a little cream for decoration). Finally, place the layer covered with nougat on top, pipe with the remaining cream, and decorate with chocolate leaves. Refrigerate the cake for a few hours. Cover if necessary to prevent odors from absorbing.