Sponge Cake with Nougat Cream

For the sponge cake, first prepare the nougat cream. To do this, boil the nougat with milk and sugar (60 g). In a bowl, mix 2 egg yolks and cornflour (20 g) and add 2 tablespoons of the warm milk.

Then stir in the remaining warm milk until everything is well combined. Bring to a boil again and cook for a few minutes, stirring constantly. Cool thoroughly in a bowl.

For the sponge dough, beat together 2 eggs, 2 tablespoons of water, sugar (100 g) and vanilla sugar until frothy. Fold in the sifted flour and cornflour in several stages.

Pour into a springform pan and bake at 180 °C for 20 minutes. Allow to cool completely.

When the nougat cream has cooled down well, beat the butter with the powdered sugar until fluffy. Add the cooled cream and mix well and put in the fridge.

After an hour, divide the sponge dough in half and spread with part of the cream. Put the lid back on and spread with the remaining cream.

Preparation Tip:

If you like, you can still decorate the sponge cake with white chocolate chips, etc.

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