Summary

Ingredients

• 50 g hazelnuts, finely chopped
• 3 egg (s)
• 250 ml whipped cream (cream)
• 250 grams sugar
• 1 point vanilla sugar
• 250 g flour, smooth
• 0.5 ½ point baking powder
• 3 tablespoon milk
• 200 g Nutella
• Butter and flour for the mold
• Powdered sugar, for sprinkling

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Instructions

1. Spread the bundt cake well with butter and sprinkle with flour. Roast the hazelnuts in a pan without fat, turning over and over again, for about 5 minutes, remove from the heat and allow to cool. Separate eggs. Using a mixer, whip the whipped cream until it is semi-stiff, add the granulated sugar and vanilla sugar and stir well. Stir in the yolks one at a time. Mix the flour with baking powder well and, alternating with the milk, gradually pull it into the cream with a wooden spoon. Beat the egg whites into stiff snow and fold in carefully. Fold the roasted hazelnuts into a third of the mixture. Fold the Nutella into the rest of the mixture. First fill the Nutella mixture into the greased and floured Gugelhupf tin, then pour in the hazelnut mixture. Bake in the preheated oven on the second rack from below at 180 ° C for about 65 minutes. Take the Gugelhupf out of the pipe and let it cool for about 15 minutes, sprinkle with icing sugar and serve.