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Cake with hazelnut flour and a hazelnut glaze. 250 g butter, soft and unsalted (2 buttersticks + 1Tbsp.) Preheat the oven to 350F. Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before.
This Sour Cream Hazelnut Bundt Cake is an oldie but a goodie from the archives of one of my favorite magazines, Cooking Light. It’s a soft, moist cake with a delicious ribbon of Nutella running through it to make it extra special.
It is famously sold as a cake mix in Germany and it comes with a delicious hazelnut glaze. And that’s where for many people the struggle begins: Nobody knows how to make that hazelnut glaze from scratch! I searched the German internet communities and the question comes up quite often but no one has an answer.
With the hazelnuts, the cake gets very moist. Depending on how you prefer your cake, you could substitute the butter with oil to get a moist cake. If you prefer your cake light and fluffy you can separate the egg whites from the yolks. Whip the whites until they are stiff. Carefully fold them into the dough after you have added the dry ingredients.
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