Nougat Walnut Sponge Cake
|For sponge cake|
|Eggs||12 Small, separated|
|Sugar||250 Milliliter (1 Cup)|
|Self rising flour||750 Milliliter (3 Cups)|
|Baking soda||1⁄2 Teaspoon|
|Nougat||1⁄4 Pound (110 Gram)|
|Apricot preserve||60 Milliliter (1/4 Cup)|
|Butter||60 Milliliter (1/4 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Boiling water||15 Milliliter (1 Tablespoon)|
|Milk||15 Milliliter (1 Tablespoon)|
|Crushed walnuts||250 Milliliter (1 Cup)|
|Canned peach slices||5 Ounce, drained (1 Small Can)|
|Glace cherries||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
Blend egg yolks and sugar together.
Sift flour, baking soda and salt together.
Whisk egg whites till stiff.
Fold egg yolks, flour mixture and egg whites together.
Grease and line the base of a 9 or 10 inch (23-25 cm) spring-form cake pan.
Place one-third of cake mix into pan.
Bake at 350°F (180°C) for 10-15 minutes or until lightly browned.
Remove from pan immediately.
Remove paper from base, allow to cool.
Repeat to make second and third layers of cake.
Place 1 layer on serving plate.
Melt nougat in a double boiler and spread over cake base.
Spread thin layer apricot preserve over nougat.
Add second cake layer.
Cream butter and sugar till smooth and sugar is dissolved.
Gradually blend in boiling water.
Beat 2 minutes.
Fold in walnuts.
Spread walnut cream over cake layer.
Add remaining cake layer.
Decorate with peach slices.
Place cherries, water, sugar and gelatine in saucepan.
Bring to boil; boil 2 minutes.
Cool slightly, spoon over top of cake and allow to set.