Summary

Ingredients

For the dough:

• 250 g mararine or softened butter
• 200 g suar
• 4 egg yolks
• 250 g flour
• 200 ml milk
• 1 packet baking powder
• 1 packet vanilla sugar
• 2 tablespoon cocoa powder

For the second dough:

• 250 grams sugar
• 250 g mararine or softened butter
• 350 g semolina (really that much, is not a typo)
• 125 g almond (s), round
• 1 small Bottle (s) bitter almond flavor (the small bottles baking oil)
• 1 packet vanilla sugar
• 4 egg whites

For the cast:

• 0.5 liter ½ milk, boiling
• 200 g chocolate
• 150 ml cream

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Instructions

1. For the first dough, stir the margarine with sugar and egg yolk until foamy, then stir in the flour, milk, baking powder, vanilla sugar and cocoa. Spread the dough on a tray with a high rim (you can also use a baking frame).
2. For the second dough, mix together the sugar, semolina, ground almonds, bitter almond oil and vanilla sugar, then stir in the soft margarine (the dough will be quite firm). Beat the egg white until stiff and stir into the solid mass. Spread on the first dough.
3. Then bake at 180 degrees for about 30 minutes. Immediately after baking, pour half a liter of boiling milk over the hot cake.
4. After cooling, heat the cream with the chocolate until the chocolate has melted. Mix well and spread on the cake as a second topping (the topping can be cut better thanks to the cream in the chocolate).
5. At first I had my doubts whether a recipe with so much semolina would work, but the cake is super delicious and can be prepared a day or two in advance. It is a bit reminiscent of the Bounty Mogel cake, although the marble cake tastes better and is not quite as powerful. The semolina layer tastes like marzipan.