John Myers
Ingredients for 1 servings:
- 2 egg yolks
- 75 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 1 tsp, leveled baking powder
- 2 egg whites
- 1 tbsp water, cold
- 1 pack of pudding powder, chocolate
- 200 g coconut oil or palm oil
- 100 g nougat (cut into small pieces)
- ½ liter of milk for the pudding
- Sugar for the pudding
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
(simple)
For the sponge cake: Beat egg whites with cold water until stiff. Whisk together the sugar, vanilla sugar, and egg yolks until frothy. Stir in the flour and baking powder, then fold in the stiff egg whites. Pour the batter into a greased springform pan and bake in a preheated oven at 190°C for about 15 minutes. Let cool. For the topping: Cook the pudding mix according to the instructions. Dissolve the sliced nougat in the cooked pudding. Slowly melt the coconut oil on the stovetop and carefully stir it into the pudding. Place a cake ring around the base and pour the mixture onto the base. Refrigerate for about 1 hour.
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