Summary

Ingredients

• 350 g butter, room temperature
• 200 g suar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 6 medium egg (s)
• 450 g flour
• 1 point baking powder
• 50 ml egg liqueur
• 15 g cocoa powder
• 200 g nouat
• 2 tablespoon powdered sugar

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Instructions

1. Melt the nougat in a water bath and let it cool, but don`t let it set. Set aside for later use.
2. Mix butter, sugar, salt and vanilla sugar until very creamy and then stir in the eggs one by one. Stir in eggnog. Mix the flour and baking powder, fold in.
3. Pour half of the dough into a springform pan with a pipe insert that has been greased and sprinkled with breadcrumbs. Stir the nougat and cocoa powder into the other half and spread on the light dough. Use a fork to draw spiral patterns into the dough, smooth out.
4. Bake in the preheated oven at approx. 180 ° for approx. 50 minutes (chopsticks test !!!) Let cool in the mold for at least half an hour, then turn out and let cool down completely.
5. Cover with powdered sugar