Marbled nut nougat wreath

Ingredients for 1 servings:

• 50 g hazelnuts
• 150 g Nutella or hazelnut nougat (slicable)
• 450 g butter, soft or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 m.-sized eggs
• 450 g flour
• 1 packet of baking powder
• 11 tbsp milk
• 15 g cocoa powder
• 1 tsp powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super-delicious marble cake

Roast the nuts in a dry pan. Rub off the skins between two tea towels and let the nuts cool. Grease a 26cm springform pan with a tube insert and sprinkle with breadcrumbs. Roughly dice the nougat and roughly chop (or grind) the nuts. Cream the butter/margarine with the sugar, vanilla sugar, and salt. Stir in the eggs one at a time. Mix the flour with the baking powder and briefly stir in alternately with 8 tablespoons of milk. Divide the batter in half. Stir the remaining 3 tablespoons of milk and the cocoa powder into one half, then fold in the chopped nuts and nougat (ground nuts and Nutella are simply stirred in). Pour both batters alternately into the pan and swirl them together with a fork to create a beautiful marbled pattern. Bake in a preheated oven (electric oven: 175°C/fan oven: 150°C) for about 1 hour. When a “skin” has formed on the dough after about 15 minutes of baking, cut a hole in the center all the way around with a moistened knife to allow the dough to rise evenly. After baking, let it cool in the pan for about 10 minutes, then remove from the pan and let it cool completely. Dust with powdered sugar. Cooling time: about 1.5 hours. Tip: If you like, you can decorate the cake with chocolate icing instead of powdered sugar.