Happy Hippo Bundt cake

Name: Happy Hippo Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 150 g Sugar; 475 g Flour; 5 Eggs (size M); 1 package Baking Powder; 100 g crushed hazelnuts; 1/8 l Milk; 7-10 Tbsp a few drops of bitter almond oil; 2 packs Happy-Hippo Snack for children (à 5 pieces; 125 g); 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
150 g Sugar
475 g Flour
5 Eggs (size M)
1 package Baking Powder
100 g crushed hazelnuts
1/8 l Milk
7-10 Tbsp a few drops of bitter almond oil
2 packs Happy-Hippo Snack for children (à 5 pieces; 125 g)
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in 2 tablespoons of flour. Gradually add the eggs. Mix remaining flour, baking powder and nuts and stir in. Add the milk bit by bit.
2
Stir in bitter almond oil. Cut each Hippo Snack into three pieces and carefully fold into the dough. Pour the dough into a greased springform pan (26 cm Ø) with breadcrumbs and a tube bottom insert and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 50-60 minutes. Take the cake out of the oven, let it cool down a little on a cake rack and remove from the pan. Dust with icing sugar