Nut – nougat – cream – cake

Ingredients for 4 servings:

• 100 g flour
• 125 g butter
• 110 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 3 eggs
• 2 tbsp Amaretto
• 150 g hazelnuts, ground
• 50 g chocolate with nuts
• ½ tsp baking powder
• 400 g cream
• 3 tbsp cocoa powder
• 1 packet of vanilla sugar
• 50 g sugar
• 2 packs of cream stiffener
• 70 g nougat
• 100 g chocolate coating
• 30 g nougat
• 100 g cream
• Chocolate sprinkles or grated chocolate
• Cocoa powder
• e.g. nougat for decoration
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

own recipe

Grease a large springform pan and preheat the oven to 180°C. Chop the hazelnut chocolate, then make a batter with the remaining ingredients for the base. Fold the chopped chocolate into the batter and pour the whole thing into the springform pan! Bake at 180°C for about 30 minutes, then remove the cake from the pan and let it cool. Then “cover” the cake and move on to the filling! Chop the nougat and whip the 400g of cream with the filling ingredients until stiff peaks form! I mixed everything beforehand and left it uncovered in the fridge to chill nicely! Then separate 1/4 of the cream mixture for later, then fold the nougat chunks into the rest and spread the entire mixture over the base of the cake! Put the lid back on, shake it a little to evenly distribute it, and then smooth the edges with a palette knife or flatten the edges. Then melt the chocolate coating with the 30g of nougat and cover the entire cake twice. After the first layer, I took a 10-minute coffee break to let the glaze cool! When the chocolate coating has hardened, take out the cream I’d set aside and cover the entire cake with it! Then it’s time to decorate. In my case, I whipped cream with a little vanilla sugar and added dots. Sprinkled the empty spaces with chocolate sprinkles, dusted the dots of cream with cocoa, and placed a small piece of nougat in the cream! The cake is finished…