Summary

Ingredients

• 6 egg (s), separated
• 200 g butter, room temperature
• 200 g powdered suar
• 0.5 ½ lemon (n)
• 1 tablespoon cinnamon powder
• 1 pinch (s) salt
• 125 g flour, handy
• 1 teaspoon Baking powder
• 200 g hazelnuts, rated
• 200 g chocolate (cookin chocolate), rated
• possibly milk
• Fat for the shape
• Flour for the mold

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Instructions

1. Beat the sugar and egg yolks until frothy. Add the butter, lemon juice, cinnamon and salt and stir well to form a smooth mixture.
2. In a second bowl, stir together the flour, baking powder, hazelnuts and chocolate and slowly work into the foam (if the dough becomes too dry, 1 - 2 tablespoons of milk can be stirred in). Beat the snow out of the egg whites and carefully fold into the batter.
3. Pour into a greased and floured bundt cake pan and bake in a preheated oven at 190 ° C (top / bottom heat, hot air: 170 ° C) for about 45 minutes.