Roast ground nuts without fat while stirring. Take them out of the pan and let them cool down. Coarsely dice the nougat and chill. Grease a springform pan with a tube bottom insert (26 cm Ø; approx. 8 cm high), sprinkle with breadcrumbs
Cream fat, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix the flour, roasted nuts and baking powder and stir in alternately with the milk in portions. Fold in nougat cubes
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 50 minutes. Cool down for about 10 minutes. Remove from the mould, let cool completely
Caramelise the icing sugar in a small pot until golden. Dip the nuts one by one and place them on a piece of aluminium foil coated with oil. Let them cool down. Whip the cream until stiff. Decorate the wreath with cream and caramelized hazelnuts