Summary

Ingredients

• 250 g butter or mararine
• 250 grams sugar
• 5 egg (s)
• 1 pinch (s) salt
• 1 packet baking powder
• 500g flour
• 250 ml milk
• 200 g Nutella
• 1 tablespoon egg liqueur
• powdered sugar
• Fat and breadcrumbs for the mold

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Instructions

1. Beat the butter and sugar until frothy. Gradually add eggs, then add salt. Stir in the flour and milk, sifted with baking powder, alternately. Divide the dough into 2 halves, fold into one half of the nut nougat cream and the other half of the egg liqueur.
2. Grease a bundt pan or springform pan (28 cm) and sprinkle with breadcrumbs. Pour in the light dough, pour over the dark dough and mix both types of dough with a fork. Bake in the preheated oven at 175 ° C (middle rack) for about 60 minutes. Make a chopstick test.
3. Let the cake cool down a little, turn it out onto a cake plate and dust with powdered sugar just before serving.