Nougat cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 4 tbsp water, warm
• 125 g sugar
• 1 pinch of salt
• 150 g nougat
• 50 g butter
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 25 g coconut oil
• 500 ml whipped cream
• 25 g sugar
• 2 sheets of white gelatin
• 30 g walnuts, chopped
• 4 cl rum
• 1 pkt. almond flakes
• Chocolate decoration

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Christmas cake

Whisk the egg yolks with water, 125g sugar, and salt until thick and foamy. Heat 75g of nougat with water in a small bowl, stir in the butter, and fold the mixture into the foam. Sift the baking powder, flour, and cornstarch and fold them into the egg yolk mixture. Beat the egg whites until stiff peaks form and fold them in. Pour the batter into a greased pan and bake on the middle shelf at 175°C for 30-45 minutes. Then let it cool. Whip the cream with 25g of sugar until stiff peaks form. Carefully mix the gelatine (soaked and dissolved in rum) and the chopped walnuts with 25g of liquid nougat, fold into the whipped cream, and chill the cream for about 1 hour. Then cut the cake base into 3 layers and fill with the cream, also spreading it over the edges of the cake. Chill the cake for about 1 hour. Melt 50g of nougat with the coconut oil and let it cool slightly. Then cover the entire cake with it. Bake the almond flakes in the oven until golden brown, let them cool, and decorate the edge of the cake with them. Decorate the cake topping as desired, for example, with chocolate stars.