For the nut cake, first grease a loaf pan and sprinkle in breadcrumbs. Preheat the oven to 180 °C.
Place the nuts on a baking tray covered with baking paper and roast in the oven until they are fragrant. If necessary, rub off the shell. Then chop coarsely.
Beat eggs with butter, sour cream, sugar and vanilla sugar until foamy.
Sift flour with baking powder and baking soda and mix with salt, cinnamon and cardamom. Stir into the egg mixture. Finally, fold in the chopped nuts.
Place in the oven for about 20-30 minutes. The nut cake is best served still warm.
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