Esterhazy slices with nougat cream

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1 pack (200 g) nut nougat, solid mass
5 eggs (size M)
50 g sugar
1 packet Bourbon vanilla sugar
250 g whipped cream
5 protein ( Size M)
175 g + 250 g powdered sugar
250 g flour
175 g ground hazelnut kernels
250 g butter at room temperature
2 EL Lemon juice
1 TL Cocoa
Fat and flour
1 One-time piping bag

90 minutes

easy

1.: Melt the nougat in the closed package in a warm water bath. Separate eggs, chill egg whites. Mix the egg yolks, sugar and vanilla sugar briefly. Bring the cream to the boil. Gradually pour the hot cream over the egg yolks while stirring. Then put everything back into the saucepan and heat over low to medium heat while stirring until the cream becomes thick. (Peel off to the rose). Take the saucepan off the heat and pour the cream into a bowl. Stir the liquid nougat mixture into the cream and let it cool down. Stir in between. For the dough, place 10 egg whites in a large mixing bowl and beat until stiff with the whisk of the hand mixer. Then gradually add 175 g of powdered sugar and continue beating. Sift the flour onto the egg whites and carefully stir in together with the hazelnuts. Grease two baking trays (approx. 32 x 39 cm) well and dust with flour. Halve the hazelnut dough and spread evenly on top. Bake one after the other in a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 8-10 minutes. Immediately cut the finished base in half crosswise and remove it from the baking sheet. Let cool down. Mix the butter with the whisk of the hand mixer for 5-10 minutes until white and creamy. Add the nougat cream at room temperature and stir in. Place a nut base on a plate and brush with 1/3 of the nougat buttercream. Layer the rest of the base and cream alternately and chill for approx. 3 hours. Mix 250 g of powdered sugar, lemon juice and approx. 2 tablespoons of hot water to form a smooth, thick glaze. Remove 50 g of the topping (approx. 2 tablespoons) and stir in cocoa and approx. 1 teaspoon of hot water. Put the dark icing in a disposable piping bag and cut off a small point. Spread the light glaze evenly on the upper floor. With the dark cast, spray stripes across the light cast at a distance of approx. 2 cm. Using a wooden stick or the point of a knife, draw lengthways through the lines drawn across, also at intervals of approx. 2 cm. And alternately starting from the right and sometimes from the left side. Let the casting dry in a cool place for 2-3 hours. Then it's best to chill overnight. Well chilled, cut the plate crosswise into 5 strips with a sharp, long knife, which is dipped in hot water in between. Then cut them into 3 pieces each
2.: 18 hours waiting time

1 Pieces approx .: