Nut chocolate buffer

Name: Nut chocolate buffer
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 22
Ingredients: 100 g Milk chocolate (old Santa Claus); 250 g Butter or margarine; 225 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 75 ml Milk; 50 g crushed hazelnuts; 100 g chopped almonds; 250 g Icing sugar; 1 Protein (size M); 7-10 Tbsp candied orange slices; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 22

100 g Milk chocolate (old Santa Claus)
250 g Butter or margarine
225 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
75 ml Milk
50 g crushed hazelnuts
100 g chopped almonds
250 g Icing sugar
1 Protein (size M)
7-10 Tbsp candied orange slices
7-10 Tbsp Fat and flour

Directions

1
Finely chop the chocolate. Whip the fat, sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy. Add the eggs one after the other and stir in. Mix flour and baking powder and stir in alternately with the milk. Stir in nuts, almonds and chocolate. Grease a Bundt pan (2.5 litres capacity) and dust with flour.
2
Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Remove from the oven, place on a cake rack and let cool in the tin for about 20 minutes. Turn out of the tin and let cool down. In the meantime, mix icing sugar, egg white and 2 tablespoons of water well with the whisk of the hand mixer. Let the icing run over the cake. Leave to dry and decorate with candied orange slice quarters
3
waiting time approx. 3 hours