Creamy Hazelnut Pudding Cake

Instructions

1. In a bowl, whisk together the eggs, sugar, and vanilla sugar until creamy.
2. Add the milk, oil, flour, ground hazelnuts, and baking powder to the egg mixture. Mix until well combined.
3. Pour the dough into a greased (26cm) springform pan.
4. Bake in a preheated oven at 160°C (320°F) for about 35 minutes until golden brown.
5. While the cake is baking, prepare the hazelnuts by caramelizing them in a pan with sugar and a pinch of cinnamon. Spread half of the caramelized hazelnuts on the cooled cake and set aside the rest for decoration.
6. For the cream, in a saucepan, combine the milk, cream, sugar, vanilla sugar or extract, and cornstarch. Cook over medium heat until it thickens into a pudding-like consistency.
7. Quickly stir in the mascarpone until smooth.
8. Pour the cream over the cooled cake and spread evenly.
9. Chill the cake in the refrigerator for at least 3 hours before serving.
10. Once chilled, decorate the cake with the remaining caramelized hazelnuts. Enjoy your creamy hazelnut pudding cake!