Summary

Ingredients

• 200 g butter, soft
• 160 g suar
• 1 packet bourbon vanilla sugar
• 1 pinch lemon peel, grated
• 2 tablespoon rum
• 6 egg yolks
• 6 egg whites
• 1 pinch salt
• 120 g suar
• 280 g wheat flour type 405
• 0.5 ½ pack baking powder
• 100 ml milk, lukewarm
• 20 g cocoa powder, classic dark
• Powdered sugar or cocoa fat glaze

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Instructions

1. A 22 mm bundt cake pan is suitable as a cake pan.
2. Mix the really soft butter with 160 g sugar and vanilla sugar as well as a little lemon zest and the rum until creamy.
3. Separate eggs. Mix the egg yolks one by one into the butter and sugar mixture.
4. Beat the 6 egg whites with the pinch of salt until semi-firm and beat together with the remaining 120 g of sugar to a snowy finish.
5. Weigh out flour, mix with baking powder. Warm the milk slightly. Alternately (in about 3 - 4 steps), first sift a little flour onto the butter-sugar-egg yolk mixture (works well with a large hair sieve), then pour in a little lukewarm milk and pour a portion of egg whites on top. Fold in everything with a wooden spoon, which ideally has a hole in the middle. (This is very important - do not use a mixer.)
6. When everything is folded in and mixed carefully (this is relatively easy because the dough stays loose), coat the cake tin well with butter and dust with flour. Pour half of the batter into the pan.
7. Color the remaining dough dark with the cocoa powder. To do this, sieve the powder into the remaining dough to prevent lumps. I wouldn`t use instant powder because it doesn`t dissolve properly in the dough. The classic is the dark cocoa powder, as it was used by our grandmothers in the past.
8. Pour the dark dough onto the light dough mixture and fold in a spiral with a fork. Both types of dough mix together to form a marble pattern.
9. With a large meat or grill fork that you hold at a slight angle, it is particularly easy and you can achieve a perfect pattern.
10. Bake in a preheated oven at 150 - 160 ° C for approx. 60 minutes. I would bake it in the top-bottom heat oven at 180 °.
11. In any case, it shouldn`t get too hard a crust and rather bake lighter so that it doesn`t get dry under any circumstances. You should of course do the chopstick test.
12. Let the cake cool slightly in the tin and then turn it out onto a wire rack.
13. Back then, grandmothers sprinkled it with powdered sugar, but you can also top it with a cocoa-based fat glaze. Whatever’s popular. These fat glazes, which are offered in small, gugelhupf-like molds, are particularly suitable for the ultimate shine.
14. My grandmother insisted on serving it with whipped cream, but it tastes wonderful even without it.