Nougat Cloud

Light butter or possibly butter melt and cool. Beat yolks with sugar, vanilla sugar and Citroback until thick and creamy. Whip egg whites with salt until very stiff. On the yolk cream form. Mix flour with cornstarch, sift onto egg whites. Gently fold into the egg cream together with nuts and butter. Line the bottom of a cake springform pan (26 cm) with bakc paper. Pour in the dough and smooth it down. Bake in a heated oven at 190 °C (gas oven: level 3, fan oven: 180 °C ) for 25-half hours. Remove from the oven and let rest for at least 2 hours.

Cut the sponge 2 times horizontally. Heat the nut nougat in a water bath according to the instructions. Soak gelatine in cold water. Whip 3 cups of whipped cream until stiff, fold in the liquid nougat together with sugar, bourbon vanilla sugar and cinnamon. Squeeze out the gelatine, heat in a saucepan over a gentle heat until liquid. Stir into the nougat cream. Spread the bottom cake layer with just under a third of the nougat cream. Place the middle cake layer on top.

Brush the next third of cream in a dome shape. Remove a narrow piece of cake from the top cake layer. Then place the base on the cream dome, pressing the intersections together a tiny bit. Brush the edges and surface of the cake with the last third of nougat cream. Set in the refrigerator for 1 hour.

Whip remaining whipped cream with cream stiffener and vanilla sugar until stiff. Beat with an egg

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