For the nougat slices, whip the egg whites with half the sugar. Stir 2 egg yolks with remaining sugar until foamy, gradually add nuts, then oil – mix flour with baking powder and stir in, mineral water and finally the cocoa powder – last fold in the snow.
Pour onto a greased baking tray and bake at 180 °C for about 20 minutes – let cool. Whip the patisserie cream with cream stiffener and add the vanilla sugar until firm.
Spread half of the mixture on the cake base (evenly). Add 2-4 tablespoons of nougat to the other half and spread on the first layer. Sprinkle with chocolate flakes.