Roughly chop the raisins. Fill 2 tablespoons of nut nougat cream into a piping bag, close and set aside. Cream butter and remaining nut nougat cream in a mixing bowl with the whisks of the hand mixer. Add vanillin sugar and rum. Stir in the eggs one after the other on the highest setting.
Mix flour, baking powder and hazelnuts and stir in 2 portions at medium speed. Stir in brittle and raisins. Grease a ring cake tin (22 cm Ø) and dust with flour. Smooth the dough in the tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2), in the lower third for 50-60 minutes. Remove the cake and let it cool down for about 10 minutes. Remove the cake from the tin and turn it over onto a cake rack. Mix milk and cocoa drink powder and soak the still hot cake with it. Let the cake cool down completely.
Remove the cake and let it cool down for about 10 minutes. Remove the cake from the tin and turn it over onto a cake rack. Mix milk and cocoa drink powder and soak the still hot cake with it. Let the cake cool down completely. Warm the piping bag with the nut nougat cream in a warm water bath. Cut off a small corner and draw the cream in strips over the cake
Waiting time 1 hour