Nougat Cappuccino Cake

Ingredients for 1 servings:

• 1 cake base (Viennese base, dark)
• 1 can peach(s) (480 g)
• 1 tbsp instant coffee powder (cappuccino powder)
• 650 g whipped cream
• 1 tsp vanilla sugar (bourbon vanilla sugar)
• 125 g nougat (nut nougat)
• 8 sheets of white gelatin
• 250 g pudding (chocolate) from the refrigerated section
• possibly cream
• possibly chocolate (mocha beans)
• possibly chocolate sprinkles
• possibly marzipan figures
• possibly pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with peach

Place a cake ring around the base. Arrange the well-drained peaches on top. Melt the cappuccino powder, 50g of cream, vanilla sugar, and nougat in a saucepan. Dissolve the softened gelatin in it, stir in the instant pudding, and fold in the remaining whipped cream. Spread the cream evenly over the cake base and refrigerate the cake for a while. Remove the cake ring and decorate the cake as desired with dollops of cream, mocha beans, chocolate sprinkles, marzipan figures, or chopped pistachios.