Nougat cream cake

Ingredients for 16 servings:

• 340 g butter
• 6 eggs
• 220 g sugar
• 1 tsp lemon(s) – zest, grated
• 150 g flour
• 50 g cornstarch
• 1 pack of pudding powder, vanilla
• 500 ml milk
• powdered sugar
• 100 g nougat (nut nougat cream)
• 100 g jelly (currant jelly)
• Chocolate shavings
• Hazelnuts, crushed

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 180°C (160°C fan-assisted oven). Separate the eggs. Beat the egg whites until stiff. Melt 90g butter. Beat the egg yolks, 180g sugar, and lemon zest until fluffy. Fold in the egg whites. Sift the flour and cornstarch over the cake, add the melted butter in a thin stream, and fold everything in. Bake the mixture in a 26cm springform pan for 35 minutes and let cool. Prepare the pudding with the milk and 40g sugar according to the package instructions. Dust with icing sugar and let cool. Beat the nougat cream and 250g butter until fluffy, then fold in the pudding a tablespoon at a time. Cut the sponge cake horizontally. Spread the mixed jelly on the bottom layer and spread 1/3 of the cream on top. Place the second layer on top and cover with half of the remaining cream. Fill a piping bag with the remaining cream and pipe dots or lines on the top and around the edges. Draw a few lines with a zigzag pattern. Decorate the cake with shavings and nuts.