Chop the nuts, mix with brown sugar and cinnamon. Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternate with crème fraîche and stir into the egg-fat cream. Grease the depressions of a silicone baking mould "Minigugelhupf Formidabel" (6 depressions of approx. 6.5 cm Ø; approx. 80 ml capacity; by Dr.
Oetker) with oil. Divide the dough into 2 portions. Put one half of the dough in a cool place. Spread approx. 2 tablespoons of dough from each half of the dough onto the bottom of the depressions. Sprinkle half of the nut mixture on top. Spread the rest of the remaining half of the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool for approx. 10 minutes, turn out of the tin and let it cool completely. Bake 6 more wreaths from the remaining dough and let them cool down.
Sprinkle half of the nut mixture on top. Spread the rest of the remaining half of the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Allow to cool for approx. 10 minutes, turn out of the tin and let it cool completely. Bake 6 more wreaths from the remaining dough and let them cool down. Sprinkle the wreaths with icing sugar and 1 tablespoon of brown sugar
Waiting time approx. 1 hour