John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g white sugar
- 3 eggs
- 350 g flour
- 1 packet of baking powder
- 2 tbsp vanilla sugar, homemade or 1 pack of vanilla sugar
- 1 cup sour cream
- 150 g hazelnuts, chopped
- 150 g brown cane sugar
- 2 tsp cinnamon powder
- Fat for the mold
- Breadcrumbs for the mold
- Powdered sugar for dusting
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Sponge cake with crispy nut filling similar to roasted hazelnuts
Butter (room temperature, warm for a few seconds in the microwave if necessary). Beat the sugar and vanilla sugar with a mixer or food processor until fluffy. Gradually stir in the eggs and sour cream. Beat again on high speed until fluffy. Combine the flour and baking powder and stir in briefly(!) at the end. Mix the brown sugar, chopped nuts, and cinnamon in another bowl. Grease a ring pan or springform pan with a tube insert (22, 24, or 26 cm, approx. 2 l capacity) and sprinkle with breadcrumbs. Pour half of the batter into the pan and slightly raise the edges to create a small “mound.” Pour the sugar-nut mixture into the “mound,” leaving the edges free if possible. Spread the remaining batter over the filling and smooth it down. Bake in a preheated oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 1 hour. Allow the cake to cool slightly in the pan. Turn it out of the pan onto a wire rack and let it cool completely. Dust with powdered sugar.
Facebook Comments