Mega-delicious nougat bundt cake

Ingredients for 1 servings:

• 200 g butter
• 170 g sugar
• 200 g almonds, grated
• 200 g nuts, grated
• 200 g nougat
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 6 eggs
• Butter, for the mold
• Nuts, grated, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

without flour, only with almonds and nuts

Preheat the oven to 180 degrees Celsius. Grease a 22 cm diameter Bundt cake pan with softened butter and sprinkle with ground nuts. Melt the nougat in a double boiler. Lightly beat the softened butter with the sugar and vanilla sugar, gradually add the 6 eggs, and mix until thick and creamy. Mix the ground almonds and hazelnuts with the baking powder and carefully fold them into the beaten butter/egg mixture along with the melted nougat. Pour this mixture into the Bundt cake pan and place it on the bottom rack of the preheated oven. After 10 minutes, reduce the temperature to approximately 160 degrees Celsius. Bake for 60-70 minutes. Remove the Bundt cake from the oven, let it cool for 15-20 minutes, and then turn it out onto a wire rack to cool completely.