Summary

Ingredients

• 250 g butter, soft
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 250 g flour
• 50 g cornstarch
• 3 teaspoons baking powder
• 4 tablespoon whipped cream
• 150 g confectionery (Ferrero Rocher)
• 100 g cake icin, dark
• 2 tablespoon hazelnuts, chopped
• Fat and breadcrumbs for the pan

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Instructions

1. Beat the fat, sugar, vanilla sugar and salt until creamy. Gradually stir in the eggs. Mix flour with starch and baking powder, fold in alternately with cream.
2. Halve the pralines and fold in. Grease a bundt pan and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven at 175 degrees for about 45 minutes. Let cool down.
3. Melt the cake icing in a water bath. Fold in the nuts. Pour the topping over the cake and allow to dry.