Nougat cake with cream cheese

Ingredients for 1 servings:

• 200 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 6 egg whites
• 130 g flour
• 70 g cornstarch
• 2 tsp baking powder
• 35 g butter, liquid
• 3 tbsp water, boiled
• possibly lemon peel, grated
• 1 pinch of salt
• 9 sheets of gelatin
• 150 g nougat, if you like more
• 350 g double cream cheese
• 250 g mascarpone
• 500 g sweet cream
• 3 tbsp powdered sugar, heaped
• 200 g sweet cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

Preheat the oven to 190°C. Line the bottom of a 26cm springform pan with baking paper. For the sponge cake: Beat the egg whites with the sugar, vanilla sugar, and a pinch of salt until creamy, not quite stiff peaks. Then carefully fold in the egg yolks by hand with a whisk. Sift the flour, cornstarch, and baking powder twice and pour over the egg mixture. Gently fold in again. Finally, fold in the melted butter and water. Pour the batter into the prepared cake pan. Bake at 190°C for about 30 minutes. When the top of the sponge feels fluffy and there is no dent, it is done (or use a skewer to check). Remove from the oven and let rest for about 10 minutes, then remove from the pan and let cool completely. Cut the cake base in half and fill with the cream. For the cream: Soak the gelatin in cold water. Melt the nougat in a warm water bath. Carefully beat the cream cheese with mascarpone and powdered sugar to prevent it from curdling, then stir in the liquid nougat. Dissolve the gelatine according to the package instructions and adjust it with two tablespoons of the cream. Then quickly stir it into the cream. Whip the cream until stiff and fold in. Place a cake ring around the bottom layer and spread a third of the cream on top. Place the second layer on top and spread more cream on top. Place the third layer on top and spread the remaining cream on top. Refrigerate the cake for 2 hours. Remove the cake ring. Whip the remaining cream until stiff and spread it all over the cake. Place a few cream puffs on top and decorate as desired.