Nougat cake

Ingredients for 1 servings:

• 1 cake base, three-piece dark sponge cake
• 300 g Nutella or dark hazelnut spread
• 130 g dark chocolate coating
• 70 ml sweet cream
• 130 g nougat (nut)
• 100 g butter
• 40 ml water, for soaking
• 1 tsp sugar or honey
• 30 ml rum

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

without baking

Place the purchased cake base on a plate. Chop the chocolate coating into small pieces and add it to the cream, which is heated in a bain-marie. Add the nougat and stir in. Add the butter in small pieces and then beat with a mixer until light and fluffy, once the mixture has cooled slightly. Now brush the first cake base with the well-mixed mixture of water, rum, and sugar and spread the mixture as evenly as possible. Place the second cake base on top, spread again with the spread, and spread the mixture on top. Now place the third base on top and spread with the hazelnut-nougat cream, then spread the mixture on top. Place the remaining mixture/cream into a piping bag and pipe 12 rosettes onto it. You can then decorate the top with appropriate motifs (flowers). Or pipe icing for special occasions. The edges can be sprinkled with hazelnuts or almonds. You can also put small decorative candles on it, like my granddaughter did.