Nougat Cranberry Cake

For the nougat and cranberry cake, beat the eggs with the powdered sugar in a food processor until foamy. Add the oil, continue to beat and finally briefly and slowly add the sour cream.

Mix flour, drinking chocolate powder, nuts and baking powder and fold in. Pour into a 24 cm baking pan and bake at about 170 degrees for 50 minutes.

For the nougat cream, first whip the cream. Then whisk QimiQ until smooth and stir in the nougat. Add the rum extract and finally fold in the stiffly whipped cream.

Allow the sponge cake to cool and cut twice. Mix the cranberry compote with the dissolved gelatine and spread on the bottom layer. Place the second layer on top. Spread about 2/3 of the nougat cream on top and place the 3rd cake layer on top. Spread the rest of the nougat cream on the outside of the cake.

Sprinkle the center with chocolate sprinkles. Pipe 12 small tuffs on the outside and place a zebra roll on top of each.

Preparation Tip:

Instead of the zebra rolls, the nougat cranberry cake also looks especially pretty garnished with fresh cranberries.

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