Juicy grape nougat hops
- 100 g Raisins with chocolate coating li>
- 400 g soft nut and nougat cream
- 125 g soft butter
- 1 packet Vanillin sugar
- 2 EL Rum
- 5 Eggs (size M)
- 200 g flour
- 1 package Baking powder
- 200 g span> ground hazelnut kernels
- 100 g Hazelnut brittle l i>
- 100 ml Milk
- 2 heaped teaspoons of cocoa powder
- span> Fat and flour
- 1 Disposable piping bags
90 minutes
easy
- 1.
- Roughly chop the raisins. Pour 2 tablespoons of nut nougat cream into a piping bag, close and set aside. Mix the butter and the rest of the nut nougat cream in a mixing bowl with the whisk of the hand mixer until creamy. Add the vanillin sugar and rum. Stir in eggs one after the other on the highest setting. Mix the flour, baking powder and hazelnuts and stir in 2 portions on a medium setting. Stir in the brittle and raisins. Grease a bundt pan (22 cm Ø) and dust with flour. Smooth out the dough in the mold. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2), in the lower third for 50-60 minutes. Take out the cake and let it cool down for about 10 minutes. Remove the cake from the tin and turn it onto a wire rack. Mix the milk and cocoa powder and soak the cake while it is still hot. Let the cake cool completely. Heat the piping bag with the nut nougat cream in a warm water bath. Cut off a small corner and pull the cream in strips over the cake
- 2.
- Waiting time 1 hour
1 piece approx.:
- 320 kcal
- 1340 kJ
- 6 g protein
- 21 g fat
- 28 g carbohydrates
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