Nougat – Cranberry – Layer Cake

Ingredients for 1 servings:

• 200 g nougat, sliceable
• 50 g dark chocolate coating
• 700 ml cream
• 4 eggs, separated
• 150 g sugar
• 125 g flour
• 75 g cornstarch
• 2 tsp, leveled baking powder
• 2 jars of cranberries (approx. 400 g each), thickened
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 1 pack of cake glaze, light, unsweetened
• e.g. chocolate shavings or almond flakes for decoration
• some water for the sponge cake base
• 100 ml water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

fruity and chocolatey

Chop the nougat and chocolate coating. Bring 250 ml of cream to a boil, remove from the heat, and melt the nougat and chocolate coating in it. Chill for at least 2 hours. Beat the four egg whites with a little water until stiff peaks form. Slowly add the sugar. Then stir in the four egg yolks, one at a time. Mix the flour, cornstarch, and baking powder, sift them into the egg mixture, and then carefully stir them in. Pour the batter into a 26 cm springform pan lined with baking paper. Bake in the oven at 150°C (convection oven) for approx. 30 to 35 minutes. Then let it cool. Cut the sponge cake layer in half horizontally. Place a cake ring around the bottom layer and arrange a jar of cranberries on top. Place the second layer on top. Now whip the nougat cream until creamy and spread it on the second layer. Then whip 250 ml of cream with the cream stabilizer and vanilla sugar until stiff peaks form and spread it on the nougat cream. Now place the third layer on top and refrigerate for at least 2 hours. Place the cake glaze powder in a saucepan and mix with 100 ml of water. Add the second jar of cranberries and stir in. Bring to a boil while stirring and let cool briefly. Spread the cranberry compote evenly over the top layer. Whip the remaining cream until stiff peaks form and spread it over the edge of the cake. Note: Leave some of the cream (approx. 50 ml) for piping. Now, if desired, sprinkle the edge of the cake with chocolate shavings or toasted almonds. Finally, pipe a few dollops of cream onto the top of the cake.