Summary

Ingredients

• 200 g butter
• 170 grams sugar
• 200 g almond (s), rated
• 200 g nuts, rated
• 200 g nouat
• 1 packet vanilla sugar
• 1 packet baking powder
• 6 egg (s)
• Butter, for the mold
• Nuts, grated, for the shape

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Instructions

1. Heat the oven to 180 degrees. Brush a ring cake tin with a diameter of 22 cm with soft butter and sprinkle with grated nuts. Make the nougat liquid in a water bath.
2. Beat the softened butter with the sugar and vanilla sugar a little, gradually add the 6 eggs and stir to a thick creamy mixture.
3. Mix the grated almonds and the grated hazelnuts well with the baking powder and carefully fold into the whipped butter / egg mixture together with the liquid nougat.
4. Then fill this mixture into the Guglhupfform and slide it into the lower rail of the preheated oven. After 10 minutes, turn the temperature back to approx. 160 degrees. Bake time 60-70 minutes.
5. Take the Guglhupf out of the oven, let it cool for 15-20 minutes and then turn it out onto a wire rack to cool down completely.