John Myers
Contents
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Ingredients
- 4 Free range eggs
- 200 g White sugar
- 1 packet Vanilla sugar
- 150 Milliliters Oil
- 250 g Flour
- 200 g Ground hazelnuts
- 1 packet Baking powder
- 300 Milliliters Yogurt
- Icing sugar to sprinkle
Instructions
- Put the eggs with the sugar and vanilla sugar in a mixing bowl and beat until frothy. Slowly add the oil and stir in.
- Mix the flour with the baking powder and hazelnuts. Mix the flour and nut mixture in two portions with the yogurt into the egg mixture.
- Pour the dough into the prepared Gugelhupf tin. Place the cake in the oven preheated to 180 degrees (convection) and bake for approx. 55 - 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin. Turn the cooled Gugelhupf out onto a cake plate and sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 405kcalCarbohydrates: 37.4gProtein: 5.9gFat: 25.9g
