Shortcrust pastry base:
Knead the ingredients with your hands into a dough and put it aside to cool. Roll out the dough (diameter 26 cm) and bake in the oven at 200¡ C for 5 to 10 min.
Beat the egg whites and 25 g sugar until stiff. Boil the remaining sugar well with the water and slowly pour it into the beaten egg whites. Slowly beat the quantity until cold. Fold in the sliced almonds and the cocoa. Brush the mixture onto parchment paper to make two round bases, each 28 cm in diameter. Dry the bases on a baking sheet in the oven at 50¡ C for 12 hours, preferably overnight.
Beat egg yolks, eggs and sugar on a warm water bath. Fold in flour and cornstarch. Heat the butter and stir in the hot butter. Bake in a 26 cm ø and 6 cm high pan at 200¡ C for about 25 min in the oven.
Make the pudding. When cooled, beat with the butter to make a buttercream and add the nougat to taste.
Assembling the cake:
First make the shortcrust pastry base, then spread with nougat cream. On top a burgundy base and again nougat cream. Cut 1/3 of the frankfurter base horizontally and place on top as well. Spread with nougat cream again. Place the second Burgundy base on top and refrigerate the cake.
Cut the cake to 26 cm ø. Form a dome from the sections and brush it with cream. Cover with one third of the frankfurter cake layer.