Walnut Nougat Cake

Make a shortcrust pastry from the ingredients for the dough and chill it for at least 1 hour. Divide into 5 pieces and bake individually in a springform pan of 26 cm ø at 180 degrees for about 10 minutes. Put 4 bases aside, cut 1 base into 16 pieces after baking, brush with chocolate glaze after cooling and sprinkle with walnut pieces.

Whip whipped cream and stir through with dissolved nougat mixture. Place shortcrust pastry case in springform pan and fill with nougat cream (reserve a small amount of nougat cream for garnish).

Divide cake into 16 pieces and use the remaining whipped cream to pipe the garnish as straight stripes on the chocolate base. On top of these streaks, place the chocolate balls in a fan shape. Leave the cake to cool for one night.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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