Nougat-Torta

Preparation steps

• For the dough / base: Cut the butter into smaller pieces. Put all the dough ingredients in one bowl and knead the crispy dough. Save it for about 30 minutes. in the refrigerator, wrapped in cling film. Grease and flour a 26 cm mold - preheat the oven to 170 C. Roll out the dough and line the mold (only the bottom of the mold should be covered) and prick the dough in several places with a fork. Bake for about 15-20 minutes at 170 C. When it is baked - leave it to cool completely.
• For the filling: Stir the pudding powder with a couple of tablespoons of milk. Put the remaining milk to boil. When it boils, stir in the whipped pudding and cook, stirring constantly, for about 1-2 minutes.
• Cut the nougat into smaller cubes and place it in the hot pudding - stir until the nougat melts and blends with the pudding. Put gelatin leaves in cold water to soften. When the pudding has cooled down a bit (it should not be too hot), mix the softened and drained gelatin into it - until it melts. Allow the pudding to cool completely.
• Whip the whipping cream and vanilla sugar well with a mixer to get a solid whipped cream. Add 1/3 of the whipped cream to the nougat cream and mix well. When the ingredients are well mixed, add the remaining whipped cream and mix everything well again. Mix 5 tablespoons of Amaretta and 5 tablespoons of milk in one bowl - soak the biscuits with it.
• Return the base / baked and cooled dough to the mold with the hoop. Put 1/3 of the cream on the dough and arrange half of the soaked biscuits on the cream - put another third of the cream on them - then the soaked biscuits again and finally the rest of the cream. Leave the cake in the fridge for a couple of hours (preferably overnight) so that the cream can set nicely.
• Whip the whipping cream, vanilla sugar and whipped cream fix with a mixer into a solid whipped cream. Then remove the hoop and put solid whipped cream on the cake and sprinkle the cake with cocoa if desired.