Bring 250 g cream to the boil. Dice the nougat and chop the chocolate coating. Remove cream from the stove. Melt nougat and chocolate coating in it while stirring. Let it cool down and put it in a cool place for about 2 hours
Line the bottom of a springform pan (26 cm Ø; approx. 8 cm high) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, adding sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Let them cool down
Cut the biscuit 2x horizontally. Place the edge of the mould around the 1st base. Spread 1 jar of cranberries on top. Place 2nd base on top. Whip the nougat cream until creamy. Spread on 2nd base. Whip 250 g of cream until stiff, sprinkle with cream firming agent and vanilla sugar. Spread on the nougat cream. 3. place the base on top
Mix casting powder and 5 tablespoons (50 ml) of water. Stir in 1 glass of cranberries and bring to the boil while stirring. Cool down a little. Spread on the cake. Chill for about 3 hours.
Roast the almonds without fat, let them cool down. Whip 200 g cream until stiff. Spread a little cream on the edge of the cake. decorate the cake with almonds, cream tuffs, halved bars and cocoa