Nougat Cake

Ingredients:

• 6 eggs
• 250 grams of sugar
• ½ teaspoon vanilla
• 225 grams of wheat flour
• Buttercream from 200 grams of margarine
• 450 grams nougat, smoothed rough
• 250 grams of chocolate for cooking

Vla:

• 300cc water
• 50 grams of milk powder
• 1 egg
• 50 grams cornstarch
• Margarine

How to make:

1. Shake eggs, sugar and vanilla until thick and fluffy (when lifted and dropped the dough flowing like ribbons), enter the flour little by little and stir until blended.
2. Pour in a baking dish that has been spread with margarine and sprinkled with flour.
3. Bake in the oven with a temperature of 160 degrees Celsius for 45 minutes. After cooking, remove from mold and chill.
4. Divide the cake into three horizontal sections.
5. Combine all ingredients except margarine custard, and cook over low heat, stirring, stirring. After boiling, put margarine.
6. Lift after well blended, and chill. The cold custard filling is then mixed with 150 grams buttercream and 150 grams nougat that has been destroyed. Stir until smooth.
7. Basting each layer of cake with custard batter, and then stacking them together again. Brush the outside with the rest of the custard and sprinkle it with the rest of nougat (300 grams).
8. Softened chocolate for cooking. The trick: fill a bowl of chocolate into a pan filled with water. Put on fire until brown so soft, but not liquid. Mix this into the soft brown with 50 gr buttercream, whipped.
9. Decorate the cake with the chocolate cream sprayed on it.

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