Schlemmer – Gugelhupf à la Mischken

Ingredients for 1 servings:

• 4 eggs
• 250 g butter, soft
• 200 g sugar
• 250 g flour
• 50 g cornstarch
• 1 pinch of salt
• 1 packet of baking powder
• 50 g almond(s), chopped
• 3 tbsp Nutella
• some butter for the mold
• some breadcrumbs for the form
• e.g. Chocolate coating (whole milk), liquid, for spreading

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

the dough is enough for one large or two small Bundt cakes

Beat the eggs with the sugar, vanilla sugar, and butter until frothy. Combine the flour, baking powder, and cornstarch, and gradually stir into the egg-butter mixture. Toast the almonds in a dry pan and add them to the batter along with the Nutella, carefully stirring in. Grease a Bundt pan thoroughly and dust with breadcrumbs so the cake can be easily removed. Bake in a preheated oven at 175°C for about 40 minutes. Once cooled, cover with the melted milk chocolate coating. Tip: If you like, you can also top the icing with toasted almonds.