Hazelnut ring according to Grandma Meier

Ingredients for 1 servings:

• 175 g butter
• 375 g sugar
• 4 eggs
• 150 g hazelnuts, grated
• 375 g flour
• 1 packet of baking powder
• 1 tsp cinnamon powder
• 3 tbsp rum
• 125 ml milk, approx.
• 4 tbsp jam, sour, optional
• 250 ml whipped cream
• n. B. sugar
• e.g. chocolate glaze or hazelnut glaze, optional
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Gradually beat the butter, sugar, and eggs until fluffy. Mix the hazelnuts, flour, cinnamon, and baking powder and stir in alternately with the milk (amount depending on the consistency of the batter). Finally, stir in the rum. Pour the finished batter into a greased ring tin and bake at 180°C for about 40-50 minutes (depending on the oven). Once cooled, cut the cake in half lengthwise once or twice. Whip the cream with sugar (depending on how sweet you like it) until stiff peaks form and fill the cake. Optionally, add jam. If you don’t like cream, you can fill the cake with jam alone. Optionally, the cake can be glazed with hazelnut or chocolate icing.