Cream soft fat with sugar, vanillin sugar and salt. Stir in eggs bit by bit. Mix flour with espresso powder, hazelnuts and baking powder, stir in alternately with the milk. Grease the ring cake tin (16 cm Ø; 1.2 litre capacity) well and dust with flour. Pour in the dough, smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let rest for 5 minutes, then turn out onto a cake rack. Let the cake cool down. Dust with icing sugar before serving. Whipped cream tastes good with it
waiting time approx. 2 hours