For the hazelnut cake, beat the soft butter, vanilla sugar and sugar until creamy.
Preheat the oven to 180 °C.
Separate the eggs and gradually stir the yolks into the butter mixture.
Sift the flour with the cornstarch and baking powder. Stir the flour mixture into the egg/butter mixture.
Beat the egg whites until stiff peaks form, stirring in a pinch of salt.
Fold the snow into the batter along with the hazelnuts.
Pour the batter into a greased cake pan sprinkled with breadcrumbs and bake on the middle shelf for about three quarters of an hour.
Serve the hazelnut ring cake sprinkled with powdered sugar.
Preparation Tip:
Your hazelnut gugelhupf will be even nuttier if you toast the hazelnuts in a dry pan. Please stir into the dough only when cold!