Nougat cake

Ingredients for 1 servings:

• 75 g nougat
• 5 eggs
• 100 g butter
• 130 g sugar
• 120 g hazelnuts, ground
• 50 g breadcrumbs
• ½ tsp cinnamon
• 800 g cream
• 100 g milk chocolate
• 75 g nougat
• 100 g chocolate, white
• 4 packs of cream stiffener
• 30 g hazelnuts, ground
• some rum, n. B.
• 12 pralines (nougat pralines)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour 40 minutes

Preheat the oven to 175°C (160°C fan-assisted). For the base: Lightly roast the hazelnuts in a dry pan. Be careful not to overcook them. Melt the nougat in a double boiler. Separate the eggs. Beat the egg whites until stiff peaks form. Cream the butter and sugar until fluffy, then stir in the egg yolks, one at a time. Mix 120g of hazelnuts with the cinnamon and breadcrumbs and stir into the egg yolk and butter mixture along with the melted nougat. Fold in the beaten egg whites. Pour the batter into a prepared 26cm springform pan and bake for 35 to 40 minutes. Let cool slightly and then remove from the pan. For the cream: Melt the milk chocolate with the nougat in 400g of cream. Melt the white chocolate in the remaining 400g of cream. Refrigerate both chocolate and cream mixtures overnight. The next day, cut the base in half and, if desired, drizzle both cut sides with a little rum. Place a cake ring around the bottom layer. Whip the white chocolate cream with two sachets of cream stiffener and fold in the 30g hazelnuts. Spread this mixture over the bottom layer and place the top half on top. Remove the cake ring. Whip the chocolate nougat cream with two sachets of cream stiffener and cover the cake with it. Arrange the chocolates on top as decoration.