Nougat cake

Ingredients for 1 servings:

• 4 tbsp flour
• 4 tbsp oil
• 4 tbsp sugar
• 5 tbsp milk
• ½ pack of baking powder
• 2 eggs, separated
• 1 pack of chocolate pudding powder
• 500 ml milk
• 5 stalk(s) Nougat
• ½ cube of coconut oil
• 2 cups whipped cream
• 2 bags of cream stiffener
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

Mix flour, oil, sugar, milk, egg yolks, and baking powder to form a smooth batter. Beat the egg whites until stiff. Then fold the beaten egg whites into the batter. Preheat the oven to 180°C (top/bottom heat). Pour the batter into a greased 26cm springform pan. A 24cm pan is also possible, but I don’t recommend a larger pan. Bake for approx. 20-25 minutes. Then let it cool. Cook the pudding without sugar with the milk, according to the package instructions. Then add the nougat sticks and coconut oil. Mix until dissolved. Pour the nougat mixture onto the base and refrigerate. The next day, whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and spread it onto the prepared base with the nougat. Finally, decorate as desired.