Summary

Ingredients

For the dough:

• 150 g hazelnuts, roasted, round
• 100 g hazelnuts, finely chopped
• 275 g butter, soft
• 175 grams sugar
• 1 point vanilla sugar
• 4 egg (s)
• 200 g flour
• 1 teaspoon, leveled baking powder
• 5 tablespoon rum, for soaking
• 4 tablespoon jam (apricot jam) for apricoting
• 3 tablespoons water

For the glaze:

• 100 g chocolate, dark
• 10 g palm fat

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Instructions

1. Mix the soft butter with sugar and vanilla sugar until foamy, gradually add the eggs and stir well. Fold in sifted flour mixed with baking powder, lastly the nuts. Pour the dough into a greased loaf pan (30 cm long).
2. Bake at 180 degrees for about 50 minutes (chopsticks test.
3. Pierce the cake several times while it is still hot with a knitting needle or a wooden stick and soak it with the rum.
4. To apricot, spread the jam through a sieve, bring to the boil with the water and brush the cake with it. Let dry.
5. For the topping, melt the chocolate, broken into pieces, with the coconut oil, glaze the cake with it and let it dry.
6. Cake tastes particularly good if it is allowed to sit through for 2 or 3 days!