Eggnog – Nutella – Hupf

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 pkt. vanilla sugar (or 2 tsp. homemade)
• 4 eggs
• 125 ml eggnog
• 125 ml cream
• 50 g almonds, chopped
• 250 g flour
• 2 tsp baking powder
• 2 tbsp cocoa powder, (baking cocoa)
• 1 tbsp Nutella

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

moist marble cake

Grease a Bundt cake pan well and dust with flour. Preheat oven to 150°C (convection oven). Cream the room-temperature butter with the sugar and vanilla sugar until creamy, then beat in the eggs one at a time (approx. 1/2 minute per egg). Add the egg liqueur, cream, and chopped almonds, and quickly stir into the butter, sugar, and egg mixture along with the sifted flour mixed with baking powder. Pour approximately two-thirds of the batter into the pan. Stir the cocoa and Nutella into the remaining batter. Spread the dark batter onto the light batter and swirl a fork through it in a spiral pattern to marble the batter. Smooth the surface of the batter. Bake the cake at the specified temperature for approximately 45 minutes, then reduce the temperature to 130°C (266°F) and bake for another 45 minutes. Do the skewer test to see if the cake is done. Otherwise, leave it in the oven a little longer. Baking at this relatively low temperature makes the cake crispy on the outside while remaining beautifully soft and moist on the inside. Since the cake will keep for several days if well wrapped and kept cool, it can be baked a few days before serving, which also helps the flavor develop. The almonds can be replaced with chopped nuts or omitted altogether. They add a little extra crunch.