Nougat - Orange Creme - Torte

Ingredients

300g nougat, soft, or Nutella
6 egg (s), isolated
120g icing sugar
1 pinch (es) salt
105 g flour
3/4 Pck. Baking powder
1 Pck. Pudding powder vanilla flavor
150 g almond (n), grated
200 ml orange juice
100 ml Cointreau, who can not drink alcohol, take 300 ml of orange juice
2 Pck. Aroma Finesse Orange fruit
8 tablespoons sugar
6 sheets of gelatin
200 ml whipping cream
 possibly Mandarin (n) (small can)
  Cointreau (orange liqueur) for impregnating
500 ml whipping cream cooled,
200 Nutella, room warm, or other nut nougat cream
2 Pck. Sahnesteif

Preparation

Working time: approx. 1 hr 30 min Resting time: approx. 12 hours / difficulty:. Normal / calories p. P .: not specified

For the dough soft nougat (or Nutella) with egg yolks, powdered sugar and salt mix well. Mix flour with baking powder and pudding powder, stir about seven and with the ground almonds. Protein until stiff and fold in gently.
Pour the batter into a greased, floured springform pan, diameter 26cm, fill and smooth. Bake in preheated oven at 180 degrees 45 to 50 minutes to bake (toothpick). cover After about 30 minutes the cake with foil!

For the orange cream orange juice, Cointreau, aroma and 8 tbsp sugar mix well. Soak gelatine five minutes of cold water. Then heat the squeezed gelatine short (do not boil), dissolve completely and let cool to room temperature. 3 tablespoons of orange liquid to gelatin type, mix well and mix the whole well under the remaining orange liquid. beat 200 ml whipping cream until stiff and fold in incipient gelation of orange gelatin liquid immediately.
The cooled cake once cut and the two floors with a little Cointreau
(Or orange juice) soak.