Nougat cake à la Kerstin

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, warm
• 150 g sugar
• 1 pinch of salt
• 50 g margarine
• 200 g nougat mass
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• ¼ liter cream
• 1 packet of vanilla sugar
• 1 sachet of gelatine – fix
• 25 g coconut oil (e.g. Palmin)
• 25 g chopped pistachios

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

My girlfriend’s favorite cake

Grease a 26cm springform pan and preheat the oven to 175°C. Beat the egg yolks with the water, 125g sugar, and a pinch of salt until frothy. Stir in the melted and cooled margarine. Melt 125g nougat mixture over a bain-marie while stirring constantly and stir into the egg mixture. Beat the egg whites until stiff peaks and add to the egg-nougat mixture. Mix the flour with the starch and baking powder and sift over the mixture. Carefully fold everything in. Pour the batter into the springform pan and bake for about 15 minutes (do the skewer test!). Turn the cake out onto a wire rack and let cool. Cut the cooled cake in half. Whip the cream until stiff peaks and stir in the gelatin fix as directed on the package. Finally, drizzle in the remaining sugar and vanilla sugar. Spread the cream on one half of the cake and place the other layer on top. Melt 75g of nougat mixture with the coconut oil and spread it over the cake. Garnish with pistachios, if desired.