Summary

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

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Instructions

1. Mix the flour, baking powder, cocoa and hazelnuts together.
2. Beat margarine with sugar, vanilla sugar and lemon zest until frothy. Add to the flour mixture and carefully stir together with the milk.
3. Then put in a greased springform pan or loaf pan and bake at 175-200 ° C for about 50 minutes. Let cool down well.
4. Heat the apricot jam with rum in a saucepan and spread on the cake.
5. Melt the cooking chocolate with the margarine. Add sugar to taste. Cover the cake with the icing.