Cup cake with nut nougat cream

Name: Cup cake with nut nougat cream
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 250 g Butter; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 200 g Nut Nougat Cream; 350 g Flour; 2 heaped Tsp baking powder; 50 g Cocoa powder; 450 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

250 g Butter
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
200 g Nut Nougat Cream
350 g Flour
2 heaped Tsp baking powder
50 g Cocoa powder
450 g Whipped cream
7-10 Tbsp Grease

Directions

1
Grease cups well and place them on a baking tray. For the dough, whisk butter, sugar and vanilla sugar until creamy. Stir in the eggs one after the other. Stir in 100 g nut nougat cream.
2
Mix flour, baking powder and cocoa. Alternately stir 200 g cream into the egg-fat cream. Pour the dough into a piping bag and fill the cups to about 3/4 with it. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
3
manufacturer) Bake for 30-35 minutes. Take out and let cool down.
4
Warm 100 g nut nougat cream over a warm water bath and stir until smooth. Whip 250 g cream until stiff. Spread over the cake. Spill Nutella on it and pull it through with a wooden skewer.