For the nut cake, preheat the oven to 180 degrees (top and bottom heat). Beat the egg whites until stiff, add the butter, sugar, yolks, rum and vanilla sugar.
Mix flour, nuts and baking powder and stir alternately with the milk to the butter mixture. Fold in egg whites well and pour this mixture into the buttered and bread crumbs sprinkled Gugelhupfform.
In my oven on the 2nd rail from the bottom.
Bake at 180 degrees for about 55 minutes. Make needle test! Let cool a bit in the form and then turn out onto a plate. If you like, sprinkle with powdered sugar and serve.
Preparation Tip:
The Nussgugelhupf can also be frozen well. If you like, you can cover the nut cake with chocolate icing.
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