Triple nougat pleasure

Preparation steps

• Biscuit: Turn the oven to 180 degrees. Separate the egg yolks and egg whites. Whisk the egg whites with half the sugar into a firm and shiny snow. Then mix the egg yolk with the rest of the sceera with a mixer, until the mass lightens and the sugar dissolves. Add milk and oil to this, mix briefly. Lightly mix flour, pretzels and cocoa powder with a spatula. You will get a very compact mass that is saturated with dry ingredients. To successfully mix hazelnuts into this, you need to alternately add one third of the egg whites, then half of the hazelnuts, another third of the egg whites, and the hazelnuts and finally the egg whites. Mix everything lightly with a spatula to keep the air in the biscuit. Pour into a mold and bake for approx. 25-30 minutes. Leave to cool, and you can prepare a few days earlier and put in the freezer in cling film.
• Caramel and vanilla cream: 1. Put the gelatin in cold water to soften. 2. Whisk the cream yolks with a whisk, along with the stock and a little milk, until the lumps break up (the egg whites can be frozen for another dessert). 3. Now you go to work with two rounds: on one slowly melt the caramel sugar, on the other heat the milk (stir a little so as not to form a membrane on the surface). Put the sugar to melt slowly until golden brown. Add the hot milk to the caramel, stir a little and leave on the fire until the hard pieces of sugar have dissolved. 4. Remove the vanilla core, and add to the caramel. 5. Stir one-third of this mixture vigorously into the eggs and stock. Then pour all this again into a caramel bowl and stir until a firm pudding is cooked. 6. Remove from the heat, then drain the gelatin and add to the mixture. Then add the room temperature butter, and mix everything well to combine. Leave to cool and cover with cellophane. 7. Pour the whipping cream into the cold mass and mix until you get a nice velvety cream. Sprinkle the biscuit with a fork and pour over 1-1.5 dec of the coffee and liqueur topping. Coat with caramel cream and flatten nicely. On top of this, place the biscuits that you first dip in the topping.
• Nougat glaze: Boil milk and cream. Add the hazelnuts and oil, and make with a stick mixer into a smooth mixture. While still hot, add the chocolate in pieces and stir until everything is melted. Add powdered sugar if desired. Spread the warm icing on the cold cake. Let refrigerate overnight before serving.
• This is definitely one of my favorite glazes because it is very soft and delicious. Since there is a lot in this cake, you can separate one small part (2 tablespoons) for a couple of pralines because the mixture gave the soul a soft filling. It just needs to be cooled 24h in the fridge to harden.