- Preparation: Preheat oven to 180°C top/bottom heat (160°C fan-assisted) and grease a springform pan (24 cm diameter) or line it with baking paper.
- Mix the dough: In a large bowl, cream the softened butter with the sugar and vanilla sugar until fluffy. Gradually add the eggs and mix well.
- Mix dry ingredients: In a separate bowl, mix the ground nuts, flour, baking powder and a pinch of salt.
- Mix the dough: Gradually stir the dry ingredients into the wet ingredients until a smooth dough forms. If the dough is too stiff, add a tablespoon of water or milk.
- Baking: Pour the batter into the prepared springform pan and bake in the preheated oven for about 25-30 minutes. Check with a wooden skewer if the cake is baked through – there should be no sticky residue.
- Let cool: Remove the cake from the oven and let it cool on a wire rack. Optionally, dust it with powdered sugar or decorate it with chocolate icing before serving.
Tip:
If you want it to go even faster, you can also bake the cake as a sponge cake without a pan in a baking sheet and cut it into slices. This way, it’s even faster!
