Nut – nougat – brittle – cake

Ingredients for 1 servings:

• 2 eggs
• 40 g sugar
• 2 tbsp water, hot
• 1 pinch of salt
• 25 g wheat flour
• 25 g cornstarch
• 20 g cocoa
• 2 egg whites
• 1 pinch of salt
• 100 g sugar
• 50 g hazelnuts, ground
• 200 g nougat (nut nougat)
• 400 g whipped cream
• 1 sachet of white gelatin
• 1 pinch of cinnamon
• 100 g brittle (hazelnut brittle)
• some cocoa powder

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 10 minutes

not just for the Christmas holidays – delicious

For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff peaks. Whisk the egg yolks, sugar, and hot water until creamy, then carefully fold in the beaten egg whites. Then carefully fold in the cocoa, flour, and cornstarch. Pour everything into a 24 cm springform pan lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for 15-25 minutes. Caution: It hardens quickly! For the crispy meringue, beat the egg whites with salt until stiff peaks, slowly add the sugar, and mix. Fold in the ground hazelnuts and spread the mixture 1-2 cm thick onto a baking sheet lined with baking paper. Bake in the oven at 120°C (top/bottom heat) for 1 hour. (This is more of a drying process than a baking process.) After baking, remove the hazelnut meringue from the baking paper and let it cool. The hazelnut meringue can also be made the day before. For the filling, melt the hazelnut nougat according to the instructions. Whip the whipped cream until stiff. Soak the gelatin in cold water. Mix the hazelnut nougat well and stir in about 4 tablespoons of the stiffly whipped cream and the gelatin. Add the cinnamon and fold in the remaining cream. Cover the finished sponge cake with the springform pan and line the inside of the cake ring with aluminum foil. Then pour in the hazelnut nougat mixture. Crumble the meringue and place it decoratively on top of the cream, pressing it down lightly. Refrigerate the cake for about 2 hours. Then loosen the edges and sprinkle the cake edge with brittle. Sift cocoa powder onto the surface as a decoration.