Summary

Ingredients

• 4 egg (s)
• 1 pinch (s) salt
• 200 g suar
• 200 ml oil (alternatively 250 g melted butter)
• 200 g flour
• 200 g crème fraîche
• 100 g chocolate, white
• 100 g desiccated coconut
• 1 tablespoon flour
• 0.5 ½ pack baking powder
• 100 ml milk
• 100 g hazelnuts, round
• 100 g Nutella
• 25 g cocoa powder
• 0.5 ½ pack baking powder
• 100 ml milk
• possibly couverture for the glaze

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Instructions

1. First, grease a ring cake or wreath dish (26-28 cm in diameter). Keep in the refrigerator until ready to use.
2. For the light dough, melt the white chocolate in a water bath, remove it from the water bath, gradually stir in 100 ml of milk and set the mixture aside.
3. Meanwhile preheat the oven to 180 ° C top / bottom heat.
4. Now for the base dough, beat the eggs with a pinch of salt, gradually pour in the sugar and keep beating until a creamy mixture has formed. Now gradually pour in the oil or melted butter. Then stir in the flour and crème fraîche, cut the dough in half.
5. Now stir in the white chocolate mixture, desiccated coconut, 1 tablespoon flour and half a packet of baking powder under one half, stir in the nuts, Nutella, cocoa, remaining baking powder and 100 ml milk into the second.
6. Now either first pour the light dough, then the dark dough into the prepared mold and carefully marble the dough with a fork or, as for a zebra cake, alternately spoon the light and dark dough into the mold so that a zebra pattern is created.
7. Bake the cake in the preheated oven for about 1 hour. Then let it cool in the mold for about 30 minutes, then turn it out and let it cool completely. If you like, you can glaze it with chocolate.