Lasagna of Orange Crepe and Nougat

Try this delicious cake recipe:

For the crêpe batter, stir the flour as well as the milk until smooth. Add the salt, sugar, egg yolks and Cointreau and pour through a fine sieve. Leave the dough to cool for an hour and then finish baking narrow crêpes in a coated frying pan with butter. Bring the orange juice to the boil, cool it down and let the crêpes cool in it for 30 minutes. Then spread the crêpes out on a cake rack to drain.

For the nougat mixture, beat the egg with the egg yolk in a baking bowl in a bain-marie at about 45 degrees until warm and creamy.

Squeeze the soaked gelatine, heat the rum and cognac and let the gelatine melt in it. Coarsely chop the nougat and dark chocolate and melt in a baking bowl in a hot water bath. Add the liquid nougat to the egg mixture and stir until smooth. Then fold in the dissolved gelatine with the alcohol. Finally, stir in a third of the whipped cream and gently fold the nougat mixture into the remaining 2/3 whipped cream.

Place the nougat mousse alternately with the soaked, drained orange crêpes in layers in a round or rectangular container and chill for eight hours. Mix the orange fillets with leftover orange jus and infuse well. Serving:

Turn out nougat mousse from mold and dust with cocoa powder. Cut 2-centimeter-thick slices into small pieces and place on four plates. Arrange the orange ragout filigree

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