Summary

Ingredients

• 250 g butter or mararine
• 250 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 teaspoon lemon (n), zest an untreated
• 3 tablespoon rum
• 400 g flour
• 100 g cornstarch
• 4 egg (s)
• 100 ml milk, approx.
• 3 tablespoon cocoa, (Kaba) depending on your taste
• 5 tablespoon milk
• 4 tablespoon sugar
• 1 packet baking powder

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Instructions

1. First stir the very soft butter or margarine until frothy.
2. Add sugar, vanilla sugar and a pinch of salt and continue stirring vigorously.
3. Mix in the eggs one by one and add the lemon zest and rum.
4. Mix the flour with the starch and baking powder and sieve.
5. Gradually stir into the mixture. Always stir in with enough milk alternately so that the dough does not become too firm.
6. Do not stir the flour too long, just stir in briefly.
7. Grease a bowl cake pan well and sprinkle with breadcrumbs.
8. Tip:
9. It is best not to distribute the breadcrumbs in the mold immediately after greasing, but to put them in the refrigerator first and only then sprinkle with the breadcrumbs when the dough is also poured in immediately afterwards. This prevents the crumbs from becoming soggy.
10. Pour two thirds of the batter into the pan.
11. Add the cocoa to the rest of the batter and mix well with the milk and sugar.
12. First distribute the dark mass on the light one and then pull it through in a spiral with a fork.
13. Bake the cake in a preheated oven at top and bottom heat and 175 ° C for one hour and then use a stick test to check whether it is actually done.
14. Then let the cake cool on a wire rack (without the form, of course).
15. Dust with powdered sugar or cover with chocolate or or or