Summary

Ingredients

• 50 g hazelnuts
• 150 g Nutella or nut nouat (firm)
• 450 g butter, soft or mararine
• 250 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 6 medium egg (s)
• 450 g flour
• 1 packet baking powder
• 11 tablespoon milk
• 15 g cocoa powder
• 1 teaspoon powdered sugar

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Instructions

1. Roast the nuts in a pan without fat. Rub the skin between 2 tea towels and let the nuts cool down.
2. Grease a springform pan with a tube bottom insert (26cm) and sprinkle with breadcrumbs.
3. Roughly dice the nougat, coarsely chop (or grind) the nuts.
4. Mix the butter / margarine with the sugar, vanilla sugar and salt until creamy. Mix in the eggs one by one. Mix the flour with the baking powder and briefly stir in alternately with 8 tablespoons of milk. Halve the dough. Mix in the remaining 3 tablespoons of milk and cocoa under one half and then fold in the chopped nuts and nougat (ground nuts and Nutella are simply mixed in).
5. Alternately fill the two doughs into the mold and pull them in a spiral with a fork to create a beautiful marble pattern.
6. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C) for about 1 hour. If a skin has formed on the dough after about 15 minutes of baking, cut it all around in the middle with a dampened knife so that the dough can rise evenly.
7. After baking, let it cool down in the pan for about 10 minutes, then remove it from the pan and let it cool down completely. Dust with powdered sugar.
8. The cooling time is about 1.5 hours.
9. Tip:
10. If you want, you can decorate the cake with chocolate icing instead of powdered sugar.