Birthday Nougat Cake

Rating: 2.88 / 5.00 (17 Votes)

Total time: 45 min

Servings: 12.0 (servings)


For the cream:


For the birthday nougat cake, separate the eggs, beat the egg whites with 2/3 of the sugar until stiff.

Beat the yolks with the remaining sugar, vanilla sugar and the coffee powder dissolved in a little hot water until very foamy.

Fold the yolk mixture and the flour into the beaten egg white at the same time. Pour the mixture into a buttered, sprinkled cake pan and bake at 190°C for about 45 minutes.

After cooling, cut through 2 times. Cream butter with sugar, rum and melted nougat.

Heat the apricot jam, spread it on the cake layers, fill with 2/3 of the cream and assemble.

Spread the rest of the cream around the edges and on the surface of the cake and sprinkle with grated almonds.

Pour a small amount of the cream into a pastry bag with a star-shaped nozzle and pipe rosettes. Place an almond on each rosette.

Serve the birthday nougat cake.

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