Beat eggs, sugar and vanilla sugar until foamy. Then add all other ingredients little by little and mix well. Pour the mixture into a springform pan and bake at 175 degrees for about 1 hour (check after about 45 minutes, every oven is different).
Dust with powdered sugar. This cake stays super moist for several days and tastes just awesome.
Of course, you may substitute other nuts for the hazelnuts or just leave them out if you don’t like them. I use normal coffee cups, so not the ‘Humpen’!
