Hazelnut-Nougat Ball

Preheat the oven to 150 °C (fan) and prepare a 26 cm springform pan.

Separate the eggs: put the egg whites into a large, clean bowl and set the yolks aside.

Whip the egg whites with 3 tbsp hot water until stiff, add the sugar little by little and continue beating until the mixture is glossy and the sugar has dissolved.

Briefly fold in the egg yolks.

Mix the flour, baking powder and cocoa powder and fold in gently and briefly.

Pour the batter into the springform and smooth the surface.

Bake in the preheated oven for about 20 minutes.

Remove the sponge from the oven, release it from the pan and let it cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Gently warm the hazelnut nougat with 150 ml of milk until the nougat dissolves well.

Squeeze out the gelatin and dissolve it in the warm nougat-milk, then stir in the remaining milk.

Chill the nougat-milk until it begins to set.

Cut the cooled sponge horizontally in half and trim both layers to the size of the pan.

Whip the cream with the vanilla sugar until stiff.

Gently fold the whipped cream into the slightly setting nougat-milk.

Put half of the filling into the springform, place one sponge layer on top, spread the remaining filling and place the second layer on top.

Chill the cake for at least 4 hours.

Before serving, decorate as desired with whipped cream and—for children—chocolate eggs or similar (e.g. Schokobons).