🍰 Classic Marble Cake After Grandma Frieda

Name: Classic Marble Cake After Grandma Frieda
Total time: 90 min
Yield: 4 servings
Ingredients: 200 g butter, softened; 160 g sugar; 1 packet bourbon vanilla sugar; 1 pinch lemon zest; 2 tbsp rum; 6 egg yolks; 6 egg whites; 1 pinch salt; 120 g sugar; 280 g wheat flour Type 405; 0.5 packet baking powder; 100 ml milk, lukewarm; 20 g cocoa powder, unsweetened (classic dark); powdered sugar (or cocoa fat glaze); butter (and flour for the pan)

525 kcal · 90 min · 4 servings

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Ingredients

200 g butter, softened
160 g sugar
1 packet bourbon vanilla sugar
1 pinch lemon zest
2 tbsp rum
6 egg yolks
6 egg whites
1 pinch salt
120 g sugar
280 g wheat flour Type 405
0.5 packet baking powder
100 ml milk, lukewarm
20 g cocoa powder, unsweetened (classic dark)
powdered sugar (or cocoa fat glaze)
butter (and flour for the pan)

Instructions

1. Use a Bundt cake pan with a diameter of 22 centimeters.
2. Beat the soft butter with the sugar, vanilla sugar, lemon zest, and rum until creamy.
3. Separate the eggs.
4. Stir the egg yolks one by one into the butter-sugar mixture.
5. Whip the six egg whites with a pinch of salt until stiff.
6. Add the remaining 120 grams of sugar to the egg whites and continue whipping until a firm meringue forms.
7. Weigh the flour and mix it with the baking powder.
8. Warm the milk slightly.
9. Add alternating portions of flour, lukewarm milk, and egg white foam to the butter-yolk mixture in three to four steps.
10. Gently fold everything together using a wooden spoon.
11. Never use an electric mixer.
12. Grease the pan generously with butter.
13. Dust the pan with flour.
14. Fill about half of the batter into the prepared pan.
15. Sift the cocoa powder directly into the remaining mass to avoid lumps.
16. Darken the remaining batter with the cocoa powder.
17. Pour the dark batter over the light batter in the pan.
18. Swirl through the batter with a fork to create the marble pattern.
19. Hold the fork slightly angled for a perfect result.
20. Bake the cake in the preheated oven at 150 to 160 degrees Celsius convection (or 180 degrees Celsius top and bottom heat) for about 60 minutes.
21. Ensure the cake does not become too dark so it does not dry out.
22. Perform the skewer test to check for doneness.
23. Let the cake cool slightly in the pan.
24. Turn the cake out onto a wire rack.
25. Dust the cake with powdered sugar or cover it with a chocolate fat glaze.
26. Serve the cake with whipped cream or without.

Nutrition per serving

kcal: 525
Protein: 7 g · Fett/Fat: 26 g · Carbs: 66 g