Delicious Hazelnut Nougat Cake

This luxurious Hazelnut Nougat Cake is a perfect blend of rich flavors and textures, featuring airy layers, a smooth chocolate filling, and a creamy hazelnut topping. It’s a crowd-pleasing dessert that’s both decadent and impressive, ideal for any special occasion. With a combination of egg whites, walnuts, creamy fillings, and chocolate, this cake is a true indulgence!

Ingredients:

For the cake layers:

• 5 large egg whites
• 5 tablespoons granulated sugar
• 1 cup ground walnuts
• 1 tablespoon all-purpose flour

For the filling:

• 15 large egg yolks
• 15 tablespoons granulated sugar
• 3 tablespoons all-purpose flour
• 1 ¼ cups whole milk
• 7 oz white chocolate, chopped
• 1 stick (½ cup) unsalted butter, softened
• 1 stick (½ cup) margarine, softened

For the whipped cream layer:

• 1 ½ cups heavy cream
• ½ cup cold water
• 1 cup chopped hazelnuts
• 3.5 oz dark chocolate, grated

Instructions:

1. Preheat the oven to 350°F (180°C). Beat the egg whites until stiff peaks form. Gradually add sugar, followed by ground walnuts and flour. Divide the mixture into three equal parts and bake the layers for about 15-20 minutes until golden brown. Let them cool completely.
2. In a heatproof bowl, whisk together the egg yolks and sugar. Add flour and milk, stirring until smooth. Place the bowl over simmering water and cook, stirring constantly, until the mixture thickens. Once thickened, melt the white chocolate into the mixture and stir until smooth. Allow the filling to cool.
3. Beat the softened butter and margarine until fluffy, then incorporate into the cooled egg mixture, blending well to form a smooth, airy filling
4. In a separate bowl, whip the heavy cream with the cold water until it forms stiff peaks. Fold in the chopped hazelnuts and grated dark chocolate. Mix until evenly distributed.
5. Place one layer of the cake on a serving platter. Spread a third of the yellow filling over the first layer, then top with half of the whipped cream mixture. Repeat with the second cake layer, filling, and cream. For the third layer, simply top with the remaining yellow filling.
6. Cover the entire cake with the whipped cream layer and sprinkle with the remaining chopped hazelnuts. Refrigerate the cake for several hours before serving. This cake is rich and indulgent, with an irresistible combination of flavors