Gluten-free Marble Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour, luten-free (Mix C from Schär)
- 250 g mararine
- 250 ml milk
- 5 medium egg (s)
- 1 packet baking powder, gluten-free
- 1 packet vanilla sugar, homemade
- 230 grams sugar
- 3 tablespoon cocoa powder, dark
- 3 tablespoon rum or milk
- 2 Table spoons milk
- 1 pinch (s) salt
- 1 small Bottle / s rum aroma
- 3 tablespoon sugar
- 2 bars couverture
- 1 packet almond flakes for garnish, possibly
- 1 packet powdered sugar
- Fat for the shape
- Flour, gluten-free for the mold
Print Recipe
Pin Recipe Instructions
- Mix in the margarine and sugar until smooth, gradually adding in the sugar, vanilla sugar, eggs, salt and rum flavor. Mix the gluten-free flour and baking powder and stir in alternately with milk!
- Pour 2/3 of the finished dough into a large, greased pan dusted with gluten-free flour. Mix the remaining dough with the cocoa and the remaining ingredients and pour onto the light dough in the mold. Pull through the dough in a spiral with a fork.
- Bake at 200 ° C top / bottom heat. After 60 minutes do the chopsticks test and see whether the cake is already baked through - with my oven it takes about 70 - 75 minutes.
- Then leave the cake in the oven for another 5 minutes. Then take it out, turn it out of the mold onto a wire shelf and let it cool down. Dust with powdered sugar or cover with melted couverture and sprinkle with flaked almonds.
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