For the buttermilk-hazelnut gingerbread, beat the eggs with the powdered sugar and vanilla sugar until foamy, stir in the buttermilk and the oil.
Mix the flour, starch, hazelnuts, baking powder and baking soda a little and fold in. Pour the batter into the cake tin and bake in a preheated oven at 180 °C for about 35 minutes.
Preparation Tip:
The buttermilk hazelnut guglhupf is with little sugar, if you want it sweeter you can increase the sugar content.
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