Summary

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

1. 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!
2. 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.
3. 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.
4. 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.