Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Topping | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 250gr butter or margarine
- 250gr sugar
- 1 satchel vanilla sugar
- 4 eggs
- 250gr plain flour
- 1/2 satchel baking powder
- For the filling:
- 250gr butter or margarine
- 1 satchel vanilla pudding
- 100gr sugar
- 1/2 liter milk
- For the topping:
- 250gr chopped hazelnuts
- 100gr sugar
- 1/2 liter milk
- 1 tblsp. butter or margarine
- =
Directions
Mix the butter, sugar, vanilla sugar and eggs together until you have a foamy mass. Mix the flour and baking powder and add to the mixture. Mix thoroughly. Fill 2 greased round baking tins with the mixture.
Mix the hazelnuts with the butter, sugar and milk and sprinkle them over one of the filled baking tins.
Bake both cakes in the middle of a pre-heated oven at 200C until golden brown.
Make the filling by cooking the vanilla pudding according to the directions and adding the sugar. When the pudding is cool, add the creamed butter to it and mix thoroughly.
Brush the pudding mix onto the cake without the nut topping, and stick the other one on top of it.