Hazelnut Gugelhupf

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!

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