Nut Buffer

Name: Nut Buffer
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 250 g Butter or margarine; 325 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 300 g ground hazelnuts; 100 g chopped hazelnuts; 1 package Baking Powder; 250 g Flour; 6 TABLESPOONS Rum; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

250 g Butter or margarine
325 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
300 g ground hazelnuts
100 g chopped hazelnuts
1 package Baking Powder
250 g Flour
6 TABLESPOONS Rum
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one after the other. Mix nuts, except for 1 tablespoon chopped nuts, baking powder and flour. Alternately stir in rum. Grease a ring cake tin ("Flora"; 24 cm Ø; 3 litres capacity) and dust with flour.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, allow to cool for 10 minutes and place on a cake rack to cool. Dust the cake with icing sugar and sprinkle with remaining nuts. Whipped cream tastes good with it