Nougat Cake with Fir Tree

A great cake recipe for any occasion:

Beat egg yolks and water until creamy. Add sugar and salt and continue beating until a creamy mixture is formed. Pour hot water over the nougat mixture, let stand briefly and pour off the water repeatedly. Stir into the egg yolk mixture with the melted, cooled light butter or butter.

Whip the egg whites to stiff peaks. Spread evenly over the nougat-egg mixture. Sift flour, cornstarch and baking powder on top. Gently mix all ingredients together, do not stir.

Grease the bottom of a cake springform pan. Pour the batter into the pan and smooth it out. Bake in a heated oven at 175 °C for about 30 to 45 min. Remove the cake from the pan and cool on a cooling rack. Cut in two horizontally.

Drizzle the bases with rum. For the filling, whip the cream with the sugar until stiff. Soak the gelatine in cold water, squeeze it out, warm it up while stirring and let it melt. Fold into the whipped cream with the walnuts. Fill the cake with the walnut cream. For the icing, melt the nougat mixture in a bain-marie and the coconut oil in a saucepan. Allow both to cool and then stir together. Coat the cake with it. Sprinkle the top of the cake with chopped pistachios. Roll out the marzipan mixture to about 1/2 inch thick. Cut out twelve small fir trees and place them on a baking tray.

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