Summary

Ingredients

• 375 g mararine, room temperature
• 300 g suar
• 450 g flour
• 200 g hazelnuts or almonds, round
• 125 g block chocolate
• 8 egg (s), room temperature
• 1 packet baking powder
• 3 tablespoon rum (pot rum, 40% vol.)
• 2 cups cake icing (hazelnut)
• a bit salt
• Fat for the shape

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Instructions

1. Preheat the oven (fan oven: 175 ° C, top / bottom heat: 180 ° C). In a bowl, stir the butter with a pinch of salt until foamy, gradually add an egg and a little sugar until everything is stirred in. Then mix the baking powder with the flour and add the previously sieved (!) Flour-baking powder mixture spoon by spoon and stir well with the mixer.
2. Then add the rum. Mix again. Slice the block chocolate so that small splits are formed and then lift these under the dough with a wooden spoon. Then fold in the ground nuts in the same way.
3. When the dough is ready, grease a wreath form (Rodon cake or Gugelhupf form) and distribute the dough evenly and firmly in the form. After a baking time of 50 - 55 minutes, the cake can be taken out and set aside to cool. After 5 minutes you can take it out of its shape and let it cool down further.
4. Finally, heat the hazelnut glaze and use it to completely glaze the cooled cake. After the glaze has hardened, the cake is ready to eat!
5. Tip: The dough is made on the basis of a classic batter. It is therefore important to ensure that the ingredients are stirred well and thoroughly. It is better to stir a little more than too little, so the cake will be really nice and loose later!