Nougat cream cake

Ingredients for 1 servings:

• 1 Viennese floor, 3 floors
• 100 ml strawberry jam
• 50 g dark chocolate, 75% cocoa
• 1 pinch of white pepper, finely ground
• 200 g marzipan raw material, room temperature
• 500 g mascarpone
• 200 ml sweet cream
• 200 g nougat
• 100 g dark chocolate, 75% cocoa
• 250 g butter, room temperature, mildly soured
• 1 pinch of salt

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 10 minutes

festive cake, for a 26 cm springform pan, approx. 12 pieces

To prepare the cake, you will need a cake spatula, piping bag, and a 26cm springform pan. Heat the strawberry jam and reduce slightly so it is not too runny. Then stir the dark chocolate and pepper into the hot jam until melted, then let the mixture cool. Cut the soft marzipan mixture into two pieces, roll them out with a rolling pin to the size of a cake (26 cm in diameter), and set the two pieces aside. For the cream: Briefly boil the sweet cream with salt, then crumble in the nougat and dark chocolate, melt, and mix well until the mixture is smooth. Let this mixture cool. Now beat the butter until fluffy, then fold in the nougat-chocolate mixture a spoonful at a time until the cream is nice and fluffy. Finally, beat the mascarpone with a mixer. Then carefully fold the butter-nougat-chocolate cream into the mascarpone. To make the cake: Place the first layer on a cake plate. Spread the layer with the jam and chocolate mixture. Cover the layer with a layer of marzipan and spread about 5-10 mm of mascarpone cream on top. Place a cake ring around the layer and place the second layer on top. Now add more jam and chocolate mixture, marzipan, and more mascarpone cream. Then place the third layer on top and finish with a layer of cream. Refrigerate the cake for about 4 hours. Fill a piping bag with the remaining cream and decorate the cooled cake as desired. Cut the cake into 12 slices.