Buttermilk cake with hazelnuts

Ingredients for 1 servings:

• 3 m.-sized eggs
• 400 ml buttermilk
• 350 g sugar
• 350 g wheat flour
• 150 g walnuts, ground
• 2 tbsp vanilla sugar
• 2 packets of baking powder
• 1 pinch(s) pepper, white
• 1 pinch of salt
• 100 g hazelnuts, ground
• 150 g sugar
• 150 g hazelnut brittle
• 250 g butter, mildly soured, melted

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

topped with plenty of good butter and hazelnut brittle, for 25 pieces

Lightly toast the walnuts in a roasting pan and then let cool again. Separate the egg yolks from the egg whites. Beat the egg whites with pepper and salt until stiff peaks and set aside. Beat the egg yolks with sugar and vanilla sugar until frothy. Mix the baking powder and flour and sift them over the cake. Add the toasted, ground walnuts and mix everything into a smooth batter. Stir in the buttermilk and finally fold in the beaten egg whites with a kitchen spoon. For the topping, mix the ground hazelnuts with the sugar. Spread the batter evenly on a baking sheet lined with baking paper and sprinkle the topping over it. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for approx. 20-30 minutes until the surface is light brown. Spread the hazelnut brittle and melted butter over the cake while it is still hot from the oven, ensuring that all surfaces are evenly coated. The buttermilk cake can be sliced ​​and eaten while still warm. For approx. 25 pieces.