Separate the eggs and set the egg whites aside. Roast the nut mixture in a pan without oil and let it cool.

In a mixing bowl, beat the butter, vanilla sugar, sugar and egg yolks until frothy. Mix the flour with the baking powder, add and stir in. Add the milk and stir in too.

Grind the cooled nut mixture with a grinder, add to the dough and stir in. Beat the egg white with the pinch of salt until stiff and fold into the batter. Now put the dough in the prepared Gugelhupf tin and smooth it out.

Place the Gugelhupf in the oven preheated to 180 degrees (convection) and bake for about 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.

Melt the couverture over a water bath, let it cool down a little, spread it over the cooled Gugelhupf and let it set.