Heat the cream in a saucepan. Remove the pot from the stove. Cut the nougat into small pieces and let it melt in the cream while stirring. Pour into a mixing bowl and chill for about 3 hours. Separate the eggs. Beat egg white and salt until stiff.
Sprinkle sugar and vanillin sugar into the mixture. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve over the egg mixture and fold in. Line a baking tray (approx. 37 x 32 cm) with baking paper, spread the dough on it and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Turn over immediately and remove paper. Mix marzipan, orange peel and orange juice with the whisk of the hand mixer. Halve the sponge cake in the middle to make 2 smaller plates. Spread one half with marzipan. Whip the nougat cream with the whisks of the hand mixer until stiff, while letting the cream set. Spread on the marzipan. Place the second half of the sponge cake on top.
Halve the sponge cake in the middle to make 2 smaller plates. Spread one half with marzipan. Whip the nougat cream with the whisks of the hand mixer until stiff, while letting the cream set. Spread on the marzipan. Place the second half of the sponge cake on top. Refrigerate for another 30 minutes. Melt the chocolate coating separately in a hot water bath. Cover the cake with dark chocolate coating. Spread the white couverture on the cake by the teaspoonful and spread it marble-like with a spoon. Leave to dry. Decorate as desired with orange slices, orange peel spiral and chocolate decoration. Makes about 12 pieces
Melt the chocolate coating separately in a hot water bath. Cover the cake with dark chocolate coating. Spread the white couverture on the cake by the teaspoonful and spread it marble-like with a spoon. Leave to dry. Decorate as desired with orange slices, orange peel spiral and chocolate decoration. Makes about 12 pieces