Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g flour, smooth
- 1 packet baking powder
- 250 g hazelnuts, rated
- 2 tablespoon cocoa powder
- 180 g powdered suar
- 1 packet vanilla sugar
- 1 lemon (s), grated zest
- 180 g mararine (veetable)
- 0.5 liter ½ soy milk (soy drink)
- 1 shot rum
- Fat, for the shape
- Apricot jam (apricot jam)
For the glaze:
- 150 g chocolate (cookin)
- 25 g mararine (veetable)
- sugar
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder, cocoa and hazelnuts together.
- Beat margarine with sugar, vanilla sugar and lemon zest until frothy. Add to the flour mixture and carefully stir together with the milk.
- Then put in a greased springform pan or loaf pan and bake at 175-200 ° C for about 50 minutes. Let cool down well.
- Heat the apricot jam with rum in a saucepan and spread on the cake.
- Melt the cooking chocolate with the margarine. Add sugar to taste. Cover the cake with the icing.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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