- 150 g white flour
- 1 tsp. baking powder
- 80 g sugar
- 200 g shelled ground almonds
- 50 g white chocolate, zerbröckelt
- 200 g butter
- 3 eggs, verklopft
- 50 g hazelnuts, grob gehackt
Place the chocolate and butter in a thin-sided bowl and suspend over the gently boiling bain-marie
Mix the almonds, flour and baking powder and stir into the egg mixture. Pour the batter into the prepared tin.
Bake for approx. 50 mins. in the lower half of an oven preheated to 160°C. Remove the Gugelhopf from the oven, allow to cool a little, tip onto a cooling rack and cool completely.
Place the chocolate in a thin-sided bowl and suspend over the gently boiling bain-marie
- 1h 20 Preparation/cooking time: ca. 30m + Bake: ca. 50m
- Servings For 12 Stück
- Nutrition 469 Kcal