Classic hazelnut cake with chocolate icing

Method

Pre heat the oven to 180 degrees celcius.

Stir plant margarine, sugar and vanilla sugar with the hand mixer until the sugar has dissolved. Add one egg and stir (1 min.) Mix the flour, baking powder and salt in a separate bowl. Add 1/3 of the flour, stir briefly until it is no longer dusty. Add some flour again and repeat the process until all the flour is in the dough. Then add the hazelnut flour and milk to the dough, stirring as little as possible - just enough to mix the ingredients.

Separate the remaining three eggs and use a second bowl to beat the egg whites stiff. Once the egg whites have the desired consistency, carefully stir them with a wooden spoon under the dough. Pour the pastry into the cake pan (bread pan) and bake for about 60 minutes. Finally, melt the chocolate coating in a water bath. Add bionella and spread on the cooled, finished cake. Then decorate with hazelnuts.

Tip: do not throw away the remaining egg yolk, but make other dishes out of it.

Ingredients

• 250 g plant margarine
• 200 g Rapunzel cristallino cane sugar
• 1 packet Rapunzel bourbon vanilla sugar with Rapadura
• 4 eggs
• 250 g flour
• 2 tbsp baking powder
• 1 pinch of Rapunzel atlantic sea salt fine
• 250 g Rapunzel hazelnuts roasted
• 125 ml oatmilk
  or other plantmilk

For the chocolate topping:

• 200 g Rapunzel semisweet couverture
• 2 EL Rapunzel bionella chocolate hazelnut spread
• 50 g Rapunzel hazelnuts