Summary

Ingredients

• 100 g nouat, (nut nouat, firm)
• 200 g mararine / butter
• 125 g mascarpone
• 250 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 5 egg (s)
• 425 g flour
• 1 packet baking powder
• 12 tablespoon heavy cream
• 6 tablespoon milk

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Instructions

1. For the batter, melt the nut nougat in a water bath and let it cool down.
2. Stir margarine / butter until creamy, add sugar and vanilla sugar and whisk vigorously for 4 minutes. Mix in the eggs one by one. Add the mascarpone and salt. Mix the flour with the baking powder and stir in alternately with the cream and 3 tablespoons of milk.
3. Grease a bundt pan (22-24cm diameter), dust with flour if necessary and fill in half of the dough.
4. Add the nut nougat to the other half and stir in vigorously with the remaining 3 tablespoons of milk.
5. Place the dough on the light colored dough and pull through in a spiral with a fork.
6. Bake in the preheated oven at 175 ° C for about 50 minutes. Chopstick sample! Let cool down a little in the tin, then take out and let cool down completely. Serve dusted with powdered sugar.