Nut Cake with Nougat Cream

For the nut cake with nougat cream, preheat the oven to 165-175 °C hot air. Butter a cake pan and sprinkle with flour or breadcrumbs.

Separate the eggs, beat the yolks with about half of the sugar, vanilla sugar and lemon zest until foamy. Beat the egg whites with the remaining sugar until stiff and gooey and mix both masses alternately with flour, nuts and breadcrumbs.

Pour the mixture into the prepared pan and bake in the preheated oven for about 40 minutes. Allow to cool and cut twice.

For the nougat cream, soak gelatin in cold water. Melt nougat in a bowl over a hot water bath.

Beat eggs in a cup. Bring milk and sugar (if using) to a boil in a taller saucepan. Pour in blender, turn on, and blend in eggs all at once with a rotating blade. Remove pot from heat and blend for a few seconds. Squeeze gelatin, dissolve in hot egg milk and let mixture cool slightly.

Beat cream until creamy but not too stiff. Stir one pastry card full of cream together with the egg milk into the nougat. Gently fold in the remaining cream. The mixture should not be too warm, so that the cream does not become too thin.

For the soaking liquid, boil the sugar with water or compote juice and allow to cool. Add the alcohol.

Now drizzle the individual cake layers with a little impregnating liquid, spread with cream and place the cover sheet on top.

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Preparation Tip:

If the cream is too soft for the nut cake with nougat cream, first surround a cake base with a cake hoop, line the edge with paper strips, fill the cake in layers and chill for a few hours.

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