Little coffee party

Name: Little coffee party
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 60 g Hazelnut kernels; 40 g + 1 tablespoon brown sugar; 1 coated Tsp Cinnamon; 125 g soft butter; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 175 g Flour; 1/2 pack Baking Powder; 150 g Fresh cream; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
60 g Hazelnut kernels
40 g + 1 tablespoon brown sugar
1 coated Tsp Cinnamon
125 g soft butter
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
175 g Flour
1/2 pack Baking Powder
150 g Fresh cream
7-10 Tbsp Icing sugar

Directions

1
Spread oil on the cavities of a silicone mini-ball cake mould (6 cavities of approx. 6.5 cm Ø; each with a capacity of approx. 80 ml) and place on the oven rack. Or grease a muffin tin (for 12 pieces). Finely chop the nuts. Mix with 40 g brown sugar and cinnamon. Cream butter, white sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with crème fraîche and stir in briefly
2
Quarter the dough. Chill 2 quarters. Put 1 quarter into the ring cake tin. Sprinkle half of the nut mixture on top. Spread the next quarter on top
3
Slide the oven rack into the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) and bake for approx. 25 minutes. Cool in the mould for approx. 15 minutes. Turn out and let cool down. Bake 6 more wreaths in the same way using the rest of the dough and nut mixture. Sprinkle the wreaths with icing sugar and 1 tbsp. brown sugar