Nougat cake

Ingredients for 16 servings:

• 60 g flour
• 60 g hazelnuts, ground
• 50 g breadcrumbs
• 1 tsp cocoa powder, heaped
• 1 pinch of cinnamon
• 60 g butter
• 40 g sugar
• 70 g marzipan – raw mass
• 7 eggs, including the yolk
• 1 vanilla pod(s), the pulp
• 7 eggs, of which the egg white
• 100 g sugar
• 50 g hazelnuts or almonds, sliced, for sprinkling
• 250 g dark chocolate coating
• 130 g cream
• 250 g nougat (nut nougat)
• 200 g butter
• 80 ml water, for soaking
• 1 tsp sugar
• 60 ml rum
• 300 g nougat (nut nougat), dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the flour, ground hazelnuts, breadcrumbs, cocoa powder, and cinnamon. Cream the room-temperature butter with the sugar, marzipan, egg yolks, and vanilla bean seeds until fluffy. Beat the egg whites with the sugar until creamy. Combine both mixtures and fold in the flour mixture. Pour into a buttered springform pan (28cm diameter) and bake (180°C, 35 mins). Spread the sliced ​​hazelnuts or almonds on a baking sheet and toast until golden brown. Finely chop the dark chocolate coating. Bring the cream to a boil in a saucepan, remove from the heat, and dissolve the chocolate coating in it. Finally, add the nougat, stir until smooth, and let cool. Cut the nut sponge base in half. Add the butter to the cream and cream until fluffy using a food processor. For the topping, mix the water, sugar, and rum well. Place the bottom layer of the nougat cake on a plate and brush with the soaking liquid. Cut 16 diamonds or strips from the nougat piece for the garnish. Spread the cream on the base, place the remaining sliced ​​nougat on top, and place the second layer on top. Soak the second layer again, spread cream on top, place the third layer on top, and spread the remaining soaking liquid on top. Cover the entire cake with the cream. Fill a piping bag with the remaining cream and pipe rosettes. Place the sliced ​​garnish on top and sprinkle with the toasted and sliced ​​hazelnuts or almonds.