Chocolate gugelhupf with nuts, figs and poppy

Name: Chocolate gugelhupf with nuts, figs and poppy
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 70 g Hazelnut kernels; 70 g Brazil nut kernels; 70 g Pistachio kernels; 70 g Almonds; 2 Figs; 125 g Butter or margarine; 175 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 250 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 50 g ground poppy seed; 1 (100 g) Bag of chocolate flakes; 7-10 Tbsp Fat and flaked almonds

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

70 g Hazelnut kernels
70 g Brazil nut kernels
70 g Pistachio kernels
70 g Almonds
2 Figs
125 g Butter or margarine
175 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
250 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
50 g ground poppy seed
1 (100 g) Bag of chocolate flakes
7-10 Tbsp Fat and flaked almonds

Directions

1
Coarsely chop 50 g each of hazelnuts, Brazil nuts, pistachios and whole almonds. Cut 1 fig into slices. Cream fat, sugar, salt and vanilla sugar. Stir in eggs one at a time. Mix flour and baking powder.
2
Stir alternately with the milk into the fat-egg mass. Fold in prepared nuts, almonds, poppy seeds and chocolate flakes. Pour into a greased and almond flaked ring cake tin (approx. 2 l capacity).
3
Place the fig slices on the edge. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Allow to cool slightly, turn out of the tin and allow to cool completely.
4
Cut the overripe fig into slices. Boil down sugar and 3 tablespoons of water. Leave the fig slices and nuts to stand for 2 minutes and spread on the ring cake.