Spread the bottom of a springform pan (26 cm Ø) with oil. For the base, fill Cantuccini into the freezer bag. Close the bag. Roll over with a pastry roll until the cookies are crumbled.
Melt 100 g butter. Mix with cookie crumbs. Press into the mould to a smooth base. Chill for about 30 minutes.
Lay out two sheets of aluminium foil crosswise on the work surface. Place the springform pan in the middle. Pull up the foil on the outside wall of the springform pan, fold it over at the upper edge, press it down and seal the pan.
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer).
For the filling, melt 50 g butter and let it cool down a little. Separate 1 egg. Beat the egg whites until stiff. Mix the egg yolks, 4 eggs and sugar with the whisks of the mixer until creamy. Stir in mascarpone, quark, butter and starch.
Fold in the beaten egg white. Pour onto the biscuit base.
Heat up 100 g nougat cream. Spoon by spoon onto the cheese mixture and swirl into the mixture. Place the springform pan in an ovenproof dish (or fat pan of the oven). Push it into the oven.
Pour on as much hot water until the mould is approx. 2 1⁄2 cm high in the water. Bake in the hot oven for about 1 1⁄2 hours, lift out, remove the foil and let it cool down.
For the espresso ganache, heat 125 g nougat cream, cream and espresso powder in a pot while stirring. Let cool for about 3 minutes. Spread on the cold cake. Chill for approx. 30 minutes.