Nut Nougat Bundt cake

Name: Nut Nougat Bundt cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 Cup (200 g) Sour cream; 5 Eggs (size M); 1/2 (approx. 115 ml) Mug of apple juice; 2 (450 g) Cup of sugar; 1 package Vanillin sugar; 2 (450 ml) Sour cup oil; 4 (600 g) Sour cup flour; 1 1/2 packs Baking Powder; 1/2 (approx. 175 g) Cup of nut nougat cream; 50 g Hazelnut kernels; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 Cup (200 g) Sour cream
5 Eggs (size M)
1/2 (approx. 115 ml) Mug of apple juice
2 (450 g) Cup of sugar
1 package Vanillin sugar
2 (450 ml) Sour cup oil
4 (600 g) Sour cup flour
1 1/2 packs Baking Powder
1/2 (approx. 175 g) Cup of nut nougat cream
50 g Hazelnut kernels
2 TABLESPOONS Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Put the sour cream in a bowl, wash out the cups and dry well. Add eggs, apple juice, sugar, vanilla sugar and oil and mix with the whisk of the hand mixer. Mix flour and baking powder. Stir in about half the flour with the whisk of the hand mixer, then knead in the other half with the dough hooks of the hand mixer.
2
Cut the dough in half. Fold nut nougat cream into one half and hazelnuts into the other half. Fill the dough alternately in patches into a greased, flour-spread ring cake mould (2.5 litres capacity), marble with a fork and smooth down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 1/4-1 1/2 hours (test with sticks!). Cover the cake if necessary after half the baking time. Take out the finished cake, let it rest in the pan for 20-30 minutes, then turn out onto a cake rack. Let it cool down
3
Arrange the cake on a serving dish, dust with icing sugar. Whipped cream tastes good with it
4
waiting time approx. 2 hours