Nut cake

Ingredients for 1 servings:

• 250 g egg whites (approx. 8 pieces)
• 300 g sugar
• 150 g nuts, ground
• 50 g flour, ( 405 )
• 200 g chocolate coating
• 100 g cream
• 50 g nougat
• 50 g white chocolate coating

Instructions

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

Japonaise cake with praline cream, long-lasting

Draw 26 cm diameter rings on three sheets of baking paper. Beat the egg whites with 1/4 of the sugar, then add the remaining sugar three times, beating the egg whites well while you beat them. Mix the nuts with the flour and fold them into the egg whites with a wooden spoon. Pipe the mixture onto the paper using a piping bag. Bake in a preheated oven at 140-150°C for about 15 minutes. The cakes are ready when they are nice and brown and the surface is no longer soft. Bring the cream to a boil and dissolve the finely chopped chocolate in it. Let the mixture cool and add the nougat. Beat the ganache until fluffy. Use the cream to assemble the cake layers. Smooth the outside of the cake, mix the scraps with a little cream, and spread the edges of the cake. Smooth the cake with the remaining cream. Place blobs of the melted white chocolate on the wax paper and sprinkle with candy pearls. Let it set and decorate the cake with it.