Nougat dessert with whipped cream

1. Cake base preparation

chicken egg 5 pcs • sugar granulated 7 tbsp • sunflower oil 1 tbsp • water 1 tbsp • all-purpose flour / plain flour 8 tbsp • baking powder for gingerbread 0.25 oz (8 g) • cocoa powder 2 tbsp

Separate egg yolks from egg whites. Add sugar, oil, water to the egg yolks and beat into foam. Stir in egg white foam, flour mixed with baking powder and cocoa powder. Pour the pastry on baking tin lined with parchment paper and bake at 355°F (180°C) for about 10 minutes.

2. Preparation of caramel whipped cream

sugar granulated 4 tbsp • semi skimmed milk 1,5% 1.3 cup (300 ml)

Melt granulated sugar at medium heat until it turns into caramel. Pour over with milk and cook until caramel melts again. Let it cool for a few hours.

3. Cream preparation

semi skimmed milk 1,5% 2.5 cup (600 ml) • vanilla pudding - powder 2.75 oz (80 g) • sugar granulated 5.25 oz (150 g) • nutty cream 6.25 oz (180 g)

Stir up vanilla pudding ("Zlatý klas") with sugar in a little cold milk, pour into the remaining boiling milk and prepare dense pudding. Blend chocolate and hazelnut cream ("nutela") in the warm pudding and let it cool.

4. 

unsalted butter 5.75 oz (160 g)

Mix the cool pudding with softened butter, beat into smooth cream.

5. 

sponge biscuits

Spread half of the cream onto baked layer and place cocoa sponge fingers (approx. 1 and 1/2 package, you can use also traditional pale sponge biscuits).

6. 

Spread remaining cream on top of the sponge biscuits and flatten.

7. 

whipping cream powder 3.25 oz (90 g) • cream stabilizer 0.5 oz (15 g)

Pour powder whipped cream into the cool caramel milk, add stabilizer and whip into whipped cream, then spread it equally onto dessert.

8. 

cocoa powder (dring)

Decorate surface of the dessert with decorative line pattern and sprinkle with Granko (instant Chocolate flavor milk powder).