Eggnog – Cake with Nutella

Summary

Ingredients

• 250 g butter
• 240 g suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 5 egg (s)
• 250 g flour, type 405 (instant flour from Diamant)
• 1 packet baking powder
• 0.25 liter ¼ egg liqueur
• 3 tablespoon Nutella
• Icing sugar for dusting
• Fat for the shape

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Instructions

1. Mix the butter, sugar, vanilla sugar and a pinch of salt until frothy. Add the 5 eggs one after the other and stir in well. Mix the instant flour (no other!) With the baking powder and stir into the batter until a homogeneous mass is formed. Now add the egg liqueur while stirring constantly. Grease a springform pan with a rhodon insert, fill in half of the dough and smooth it out.
2. Stir approx. 2 - 3 tablespoons of Nutella into the remaining amount of dough until the dough has a brown color. Let the dark dough slide evenly onto the light dough and smooth it out.
3. Now use a small spoon to fold the dark dough all around under the light dough. This creates a nice pattern in the bleed.
4. Bake in the preheated oven at 180 ° C (gas: level 2-3) on the middle rack for about 1 hour.
5. Take the cake out of the oven and let it cool down a bit. Then remove from the mold and place on a cake rack to cool completely. Sprinkle with powdered sugar before serving.
6. Note: This cake is particularly moist for a dry cake. The egg liqueur and the Nutella bring together two fine flavors.
7. The cake can be kept for a good 1 week without losing its taste or freshness. It can also be frozen just as easily.