John Myers
Ingredients for 1 servings:
- 250 g butter or margarine
- 250 g sugar
- 5 eggs
- 1 pinch of salt
- 1 packet of baking powder
- 500 g flour
- 250 ml milk
- 200g Nutella
- 1 tbsp eggnog
- powdered sugar
- Fat and breadcrumbs for the mold
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Cream the butter and sugar until fluffy. Gradually add the eggs, then the salt. Alternately stir in the flour (sifted with baking powder) and the milk. Divide the batter into two halves, fold the hazelnut spread into one half and the egg liqueur into the other. Grease a 28 cm Bundt pan or springform pan and dust with breadcrumbs. Pour in the light batter, pour the dark batter over it, and mix the two batters together with a fork. Bake in a preheated oven at 175°C (middle rack) for about 60 minutes. Test the doneness with a skewer. Let the cake cool slightly, then turn out onto a cake plate and dust with powdered sugar just before serving.
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