Summary

Ingredients

• 200 g butter, (soft)
• 200 g powdered suar
• 350 g flour
• 200 ml whipped cream
• 250 g Nutella
• 3 egg (s), (size L)
• 0.5 ½ pack baking powder

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Instructions

1. Beat the soft butter with the powdered sugar until frothy until a white, fluffy mass is formed.
2. Add the flour, whipped cream, Nutella and eggs and beat everything until it is nice and fluffy - a little longer, it doesn`t hurt. Add the baking powder to the dough just before pouring it into the baking pan and stir in briefly.
3. Put everything in a bundt pan (alternatively also in a normal springform pan) and bake in the oven at 160 degrees (convection) for about 50 minutes. (Stick test - with springform pan it may be faster, with Gugelhupfform it may take a little longer depending on the size of the pan)
4. Since you no longer need to grease modern bundt cake molds, it is sufficient to fill in the dough directly. If you still own an older model, you should grease the shape as normal beforehand.
5. After cooling, carefully turn out of the mold and sprinkle with powdered sugar.
6. Tip: tastes almost even better on the 2nd day because it is nice and juicy then.