Cappuccino nut cake

Name: Cappuccino nut cake
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 7-10 Tbsp Fat and flour; 125 g soft butter/margarine; 125 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS soluble coffee powder (instant); 1 pinch Salt; 3 Eggs (Gr. M); 150 g Flour; 100 g ground hazelnuts; 2 coated Tsp Baking Powder; 5 TABLESPOONS Milk; 7-10 Tbsp Icing sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

7-10 Tbsp Fat and flour
125 g soft butter/margarine
125 g Sugar
1 package Vanillin sugar
2 TABLESPOONS soluble coffee powder (instant)
1 pinch Salt
3 Eggs (Gr. M)
150 g Flour
100 g ground hazelnuts
2 coated Tsp Baking Powder
5 TABLESPOONS Milk
7-10 Tbsp Icing sugar

Directions

1
Grease a cupcake mould (approx. 16 cm Ø; 1.2 l capacity) well and dust with flour. Cream fat, sugar, vanilla sugar, coffee powder and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, nuts and baking powder and stir in alternately with the milk in portions
2
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes
3
Remove the cake and let it cool in the mould for 5-10 minutes. Then turn over and let it cool down completely. Dust with icing sugar. Whipped cream tastes good with it