Nut Cake with Nougat Cream and Cocoa
Preheat the oven to 160°C (approximately 325°F) convection.
Separate the eggs and beat the egg whites with the salt until stiff. Gradually add the sugar and the vanilla sugar and beat until shiny. Beat the yolks and fold into the egg white mixture.
In a bowl, mix together the flour, cinnamon, cocoa, cornstarch, baking powder and ground nuts. Add the egg mixture and gently whisk in.
Brush the bottom of a 10-inch springform pan with butter and sprinkle with the breadcrumbs. Pour the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool in the pan, then unmold and halve crosswise into 2 layers.
Whip the cream until stiff, stir in cocoa and 1-2 tablespoons of the nougat cream. Spread about 1/3 of the whipped cream mixture onto the bottom layer of the cake. Top with the second layer. Spread some of the remaining whipped cream mixture on the top of the cake. Spoon the remaining cream into a pastry bag fitted with a star tip and pipe rosettes on top of the cake. Spread the sides of the cake with the remaining nougat cream (up to 3 tablespoons). Sprinkle with nut brittle and chopped walnuts. Put a dab of chocolate spread on the cream rosettes and finish with walnut halves and chocolate chips.