Nougat Orange Parfait in Tree Cake with Chocolate Garnish and Meringue

Beat eggs, egg yolks, granulated sugar and salt over steam until foamy, then chill in ice water.

Heat the nougat in a bain-marie and stir until smooth. Mix egg mixture with nougat, stir in Cointreau and fold in whipped cream. Pour the mixture into a suitable terrine mold or portion molds and freeze, preferably overnight.

Allow the parfait to thaw slightly before serving so that it is not too hard. For the Baumkuchen, beat butter and powdered sugar until fluffy, gradually beat in egg yolks and add strained marzipan. Beat egg whites and granulated sugar until stiff, mix flour and cornstarch and stir the stiff mixture into the yolk mixture alternately with the flour mixture.

Neatly line a baking sheet with aluminum foil (shiny side down), spread a thin layer and bake it at maximum top heat and 150°C bottom heat for about 2-3 minutes. Apply the next layer, bake again briefly and continue until the mixture is used up. Let cool, remove foil and continue as desired. Bake each layer for 2-3 minutes at maximum top heat and 150°C bottom heat.

For the meringue mixture, whip egg whites with powdered sugar vigorously in a hot water bath until the whipped egg whites are less fluffy but more creamy and fluffy. At 45-50 °C, the mass has the right stiff consistency. Then whip the mass again until cold. This increases the firmness even more without the mass losing volume.

Pour the mass into a spray

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