Summary

Ingredients

• 125 g butter (or mararine)
• 200 g suar, brown
• 4 egg (s)
• 200 g hazelnuts, round
• 1 teaspoon lemon (s) - zest, grated, untreated
• 125 g flour
• 2 teaspoons, leveled baking powder
• 2 Table spoons milk
• 150 g nouat (nut nouat)

For decoration:

• 50 g couverture, dark or dark
• Powdered sugar, to sieve

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Instructions

1. Cut the nut nougat into cubes and freeze for 30 minutes. In the meantime, stir together the fat and sugar until frothy. Separate the eggs, stir the egg yolks into the fat and sugar mixture. Gradually mix in the nuts, lemon zest and liquid, then the flour mixed with baking powder and sifted. Beat the egg white with a good pinch of salt until stiff, fold into the batter. Finally mix in the nougat cubes. Put in a greased bowl cake tin (1.5 l capacity) or in a Frankfurt wreath tin.
2. Bake at 180 degrees for 50 - 60 minutes.
3. When cooled, either sprinkle with dissolved couverture or sprinkle with powdered sugar. Tastes especially good when allowed to sit through for a day or two.