Christmas marble cake

Name: Christmas marble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/2 Bottle of butter-vanilla flavor; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 50 g chopped almonds and hazelnuts; 200 g Nut Nougat; 1 coated Tsp Cocoa; 200 g Cake glaze hazelnut; 7-10 Tbsp Almonds and hazelnuts; 7-10 Tbsp Fat and ground hazelnuts

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/2 Bottle of butter-vanilla flavor
5 Eggs (size M)
500 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
50 g chopped almonds and hazelnuts
200 g Nut Nougat
1 coated Tsp Cocoa
200 g Cake glaze hazelnut
7-10 Tbsp Almonds and hazelnuts
7-10 Tbsp Fat and ground hazelnuts

Directions

1
Cream fat, sugar, vanillin sugar, salt and aroma. Add the eggs bit by bit, stirring in each case. Mix flour and baking powder, stir in alternately with the milk. Fold in chopped almonds and hazelnuts. Pour 2/3 of the dough into a greased cup cake tin (22 cm Ø; 2.5 litres capacity) sprinkled with ground hazelnuts. Melt 100 g nougat on a hot water bath. Mix the rest of the dough with nougat and cocoa.
2
Also fill in and fold in with a fork. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Then let it cool down a little, turn out of the tin and let it cool down completely. Melt the glaze and 100 g nougat. Spread evenly on the cake. Decorate with almond and hazelnut blossoms. Sprinkle the bottom edge with chopped nuts
3
Waiting time approx. 1 hour