Nougat cake

Ingredients for 1 servings:

• 150 g flour
• 75 g butter, cold
• 2 tbsp sugar
• 1 medium egg yolk
• 1 pinch of salt
• 3 sheets of white gelatin
• 2 packs of nougat, 200 g each
• 1 pack of pudding powder, chocolate
• 375 ml milk
• 200 g ladyfingers
• 16 tbsp Amaretto
• 750 ml whipped cream
• 1 packet of vanilla sugar
• 8 pralines (nougat)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 50 minutes

Knead the flour, butter in pieces, sugar, egg yolks, salt, and 3 tablespoons of cold water, first using the dough hook of a hand mixer and then by hand, until you have a smooth dough. Wrap in cling film and chill for about 30 minutes. Line the bottom of a 26 cm springform pan with baking paper. Roll out the shortcrust pastry on the dough and prick it several times with a fork. Bake in a preheated oven (electric oven: 200 degrees Celsius, fan: 175 degrees Celsius, gas mark 3) for about 20 minutes. Let the shortcrust pastry cool for 10 minutes, remove from the pan, and allow to cool completely. Soak the gelatine in cold water. Roughly chop the hazelnut spread. Mix the custard powder with 75 ml of milk. Bring 300 ml of milk to a boil in a saucepan and remove from the heat. Stir in the custard powder, return the pan to the stovetop, and simmer for about 1 minute while stirring. Turn off the stove. Add the nougat in portions to the pudding and stir until melted. Then squeeze out the gelatine and stir it into the nougat pudding mixture, dissolving it. Pour the nougat mixture into a bowl and let it cool for about 15 minutes. Then chill for 20-30 minutes. Place the sponge fingers on a tray and drizzle with about 12 tablespoons of liqueur (you can also use liqueur without it). Place the shortcrust pastry base on a cake plate and place a cake ring around the base. Drizzle the base with about 4 tablespoons of liqueur. Whip 400g of cream until stiff. When the nougat mixture is cold and starting to set, fold in the cream in two portions. Spoon 1/3 of the nougat cream mixture onto the shortcrust pastry base and cover with half of the sponge fingers. Spread another 1/3 of the cream on top and cover with the remaining sponge fingers. Spread with the remaining cream and refrigerate the cake overnight. Whip 350g of cream and vanilla sugar until stiff. Remove the cake from the cake ring and spread the cream over the edges. Decorate the cake with 16 cream puffs and place the chocolates on top of the puffs.