Nougat cream cake

Sift flour and baking powder on a work area, put a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and the salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough in foil and let rest for 30 minutes in the fridge.

Make the stuffing by melting 300 gr sugar in a sauce pan and slightly letting it colour. Add the chopped walnuts, let get completely hot and remove the pan from the heat. Stir the cream immediately into the stuffing and let cool.

Preheat the oven to 220°C/425°F (fan oven 200°C/395°F).

Divide the dough in three equal parts. Divide 1/3 parts of the dough over the bottom of a springform pan. Make of 1/3 parts a roll and cover the side of the springform.

Divide the cooled cream mass on the pie bottom and make a cover of the remaining dough, Place on the pie and push the edges carefully. Bake the pie 40-50 minutes.