Nut cake with nut nougat pieces

Ingredients for 1 servings:

• 250 g butter
• 180 g sugar
• 1 pack of vanilla sugar, organic
• ½ bottle of bitter almond flavor
• 1 tonka bean(s), 1/3 grated devon (also works without)
• ½ tsp cinnamon powder
• 2 tbsp Amaretto
• 4 eggs
• 200 g crème fraîche
• 250 g wheat flour, organic type 550 or regular type 405
• 3 tsp, leveled baking powder
• 200 g hazelnuts, ground
• 50 g hazelnuts, chopped
• 125 g nougat (nut nougat well chilled)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Own creation

First, dry-fry the ground and chopped hazelnuts in a pan over low heat until light and brown (as soon as the nuts begin to brown, remove them from the heat and continue stirring). Place the roasted nuts in a bowl and set aside. Beat the butter, vanilla sugar, and sugar until very light and fluffy. Gradually stir in each egg, one at a time. Then add the bitter almond oil, grated tonka bean, cinnamon, amaretto, and crème fraîche. Mix the flour and baking powder, sift into the batter in three batches, and fold in. Now pour the roasted nuts into the batter and stir in. Finally, quickly cut the cooled hazelnut nougat into cubes. Dust the cubes with flour and carefully fold in. Pour into a greased and breadcrumb-lined springform pan with a tube base and smooth the surface. Bake at 160°C (preheated) for approximately 55–65 minutes. Decorate the cooled cake with powdered sugar, icing (amaretto, cinnamon, etc.) or chocolate coating.