For the almond-cocoa sponge cake, beat the eggs with the sugar and vanilla sugar until frothy. Add yogurt and rum and mix. Gradually stir in the oil.
Mix flour with baking powder (depending on the size of the pan, take ½ cup or even 2). Add nuts to the batter, fold in cocoa and flour. Add a little more milk as needed.
Pour batter into a bundt pan and bake for about 40 minutes. Let cool for 10 minutes, then turn out and sprinkle the almond-cocoa ring cake with powdered sugar.
Preparation Tip:
The almond-cocoa iced cake tastes especially good when topped with a chocolate glaze.
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