For the walnut cake, melt the nougat with the whipped cream and place in the refrigerator. Beat the egg whites with a pinch of salt until stiff, add the sugar and continue beating.
Beat yolks and diced raw marzipan together in food processor on high speed until fluffy. Carefully mix in the nuts and flour sifted with baking powder and the egg white mixture.
Bake in a greased, floured pan in a preheated oven at 180°C for about 45 minutes. Test the cake with chopsticks.
Cut the cooled cake in half, whip the cold nougat mixture with a hand mixer, it makes a very nice cream!
Fill the cake with it and spread it. Garnish with nuts and chocolate stars if desired. Serve the walnut cake.
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