Cappuccino Nougat Slices

Ingredients

Directions

1. 1

   Line a fat pan (approx. 32 x 39 cm) with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 75 g sugar and 1 packet of vanillin sugar. Beat the egg yolks separately into the mixture. Sift the flour, starch and baking powder into it and fold in. Spread on the fat pan

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Take out. Turn onto a tea towel sprinkled with 2 tablespoons of sugar and immediately remove the baking paper. Let the sponge cake cool down

3. 3

   Cut the biscuit 1 x crosswise to make 2 smaller plates. 1. place the plate on a tray, enclose it with a multiple-folded rail made of aluminium foil (approx. 8 cm high) Melt the nougat in a hot water bath and spread it on the 1st plate. Dry for about 15 minutes

4. 4

   Mix 700 g cream and espresso powder. Then beat until stiff, adding cream firmer and 2 tablespoons of sugar. Spread on the nougat layer. Place the 2nd plate on top. Whip 150 g cream until stiff, sprinkle in 1 tsp. sugar. Spread on the 2nd plate. Chill for 2-3 hours

5. 5

   Dust the biscuit with cocoa. Cut into about 15 pieces. Whip 150 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Decorate pieces with cream and chocolate decoration