Autumnal Nougat
Layer Cake | Recipe

With stewed plums and VIVANI Dark Nougat Chocolate

Text:
Katharina Kuhlmann

Photography:
© Lara Virkus, The Slowbaker

8 October 2026

Eine angeschnittene Nougattorte mit Pflaumenschicht, dekorativ auf einem Tisch angerichtet.

This autumnal nougat layer cake consists of two light sponge bases, a chocolatey nougat and mascarpone cream, and a fruit layer made from stewed plums. The hazelnuts, which are also typical for autumn, go perfectly with the plums. They feature in the cake in a variety of forms: as hazelnut nougat in the chocolate, ground into the sponge, and as hazelnut brittle, pralines and kernels in the decoration. The sponge and cream can be prepared the day before. As there are a few more challenging steps involved (splitting the sponge base, coating the cake), some baking experience is helpful. This layer cake is ideal for all festive occasions in autumn.

Why VIVANI Dark Nougat Chocolate goes perfectly with this cake

Zwei Tafeln VIVANI Dunkle Nougat Gianduja auf einem Moosboden mit Herbstblättern.

VIVANI’s Dark Nougat Gianduja Chocolate is a dark temptation made from the finest dark chocolate. The high hazelnut content from the delicate Gianduja nougat gives the chocolate a particularly aromatic flavour. As the recipe contains no cow’s milk, this exquisite creation is also suitable for a plant-based diet.

This dark nougat chocolate is ideal for this nougat layer cake, as it brings a rich hazelnut flavour to the mix. As it is based on dark chocolate instead of milk chocolate, it is comparatively slightly less sweet. It harmonises very well with the other hazelnut ingredients and perfectly complements the fruity notes of the plums.

RECIPE: AUTUMNAL NOUGAT LAYER CAKE

Ingredients

For 1 springform tin with Ø 24 cm

For the sponge:

eggs

180 g

sugar

1 sachet

vanilla sugar or 1 tsp ground vanilla

zest of 1 organic orange

1 pinch

salt

90 g

flour

160 g

ground hazelnuts

1 tsp

baking powder

For the nougat and mascarpone cream:

160 g

VIVANI Dark Nougat Chocolate

350 g

cream

250 g

mascarpone

1 sachet

whipped cream stabiliser (8 g)

For the stewed plums:

275 g

plums

1 tbsp

brown sugar

1 tbsp

lemon juice

0.75 tsp

cinnamon

Also:

a little

milk

30 g

hazelnut brittle

30 g

whole hazelnut

small hazelnut pralines

1 tbsp

orange zest

plums

making

baking time
20–25 minutes

waiting / cooling time
overnight + 1 hour

level of difficulty
medium

N°

Preheat the oven to 180 °C and line a springform tin with baking paper.

For the sponge, separate the eggs. Beat the egg yolks with the sugar, vanilla sugar (or ground vanila) and orange zest until pale and fluffy. Whisk the egg whites with the salt until stiff.

Sift the flour with the ground hazelnuts and baking powder, add to the egg yolks and mix well. Fold in the egg whites and pour the batter into the prepared tin. Bake for 20–25 minutes, then leave to cool completely in the tin.

For the cream, chop the chocolate and place it in a heatproof bowl. Heat 175 g of the cream, pour it over the chocolate, leave to melt briefly, then stir until smooth. Add the remaining cold cream to the mixture and stir well. Cover and leave in the fridge overnight.

The next day, briefly whip the chocolate cream. Stir the mascarpone until smooth and add it to the cream mixture together with the whipping cream stabiliser. Then beat with a hand mixer until stiff.

For the filling, wash the plums, pit them and cut them into pieces. Simmer in a pan with sugar, lemon juice and cinnamon for about 5 minutes, then leave to cool completely.

Meanwhile, cut the sponge horizontally into two halves. Place the first sponge layer on a cake plate, soak it with a little milk and spread with about 1/3 of the cream. Then arrange the stewed plums on top, leaving the edge free.

Place the second sponge layer on top, coat the entire cake with cream and smooth it off. If desired, make a decorative swirl on the top surface. Then sprinkle the edge with hazelnut brittle. Chill the layer cake for at least 1 hour.

After chilling, decorate the cake with hazelnuts (whole and/or roughly chopped), hazelnut pralines, orange zest and plums.

This is VIVANI

For 25 years, VIVANI has been producing high-quality chocolate from certified organic cocoa. The brand from Bochum (Germany) stands for transparent supply chains, long-term supplier relationships and high quality and social standards. In recognition of this commitment, VIVANI was awarded the German Sustainability Award in 2024.

VIVANI chocolates stand out visually thanks to their packaging, which features artwork by various artists. This also makes them ideal as attractive gifts.

Production takes place at the historic Weinrich chocolate factory in Herford, where every bar is crafted with a wealth of expertise and craftsmanship.

Dark Nougat

Gianduja | vegan

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