Nougat Slices

For the nougat slice, make the cream the day before. Bring the whipped cream to the boil, add 2 tablespoons Cointreau (or Grand Marnier) and nougat and refrigerate overnight. Whip the next day.

For the cake, cream butter with sugar and cocoa until fluffy. Heat the nougat and stir into the butter mixture. Add yolks, beat egg whites with sugar until stiff. Stir in 1/3 of it and then stir in the rest (rest. snow and flour).

Bake in a greased loaf pan at 160 degrees for 30 – 40 minutes – needle test. Let the cake cool (can be done the day before), cut twice and soak with sugar/water mixture.

Use a spoon to spread the mixture on the side where the cream is to be placed. You can also add Cointreau/Grand Marnier and spread the cream on top.

Coat the outside of the cake with the remaining cream and decorate.

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