For a 28 cm cake ring
GANACHE PUMPKIN SEED GATEAU_
Put the shortcrust pastry base in the cake ring and spread with jam. Cut the Viennese sponge twice. Put one half on the jam-spread shortcrust pastry base. Boil up the cream, couverture and nougat briefly. Pour on a baking tray and leave to cool down. Whip the butter and the rum and add to the cooled chocolate mixture.