Marble Cake with Tiger Stripes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g wheat flour, type 405
- 250 grams sugar
- 1 point vanilla sugar
- 1 point baking powder
- 1 small Bottle / s butter-vanilla flavor
- 5 egg yolks
- 5 egg whites
- 125 ml water
- 200 g butter, soft
- 2 tablespoon cocoa powder, dark
- 1 bar chocolate, white
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- First mix the egg yolks, sugar and vanilla sugar with the mixer on the highest setting until frothy. Then stir in the butter vanilla flavor, water and the softened butter.
- Mix the flour and baking powder and mix in small portions into the egg-sugar mixture.
- Add a pinch of salt to the egg white and then beat until stiff. Carefully stir the egg white into the batter.
- Divide the resulting airy dough into two equal portions and stir the cocoa powder into one half with the mixer on the lowest setting.
- In between preheat the stove to 180 ° C (convection 160 ° C).
- Now put 2 tablespoons of light dough exactly in the middle of a greased springform pan (26 cm). Now put 2 tablespoons of the dark dough on the white dough level. Repeat the process until all of the batter is used up.
- Place the springform pan on a rack in the middle of the oven and bake for 50-60 minutes. Use wooden sticks to test whether the dough still sticks or not.
- After baking, take the pan out of the oven and let it cool down for 5 minutes. Then remove the cake from the mold and let cool on the wire rack.
- Melt the white chocolate in a double boiler or slowly cover it on 200 watts in the microwave. Spread the liquid chocolate on the cake. Maybe decorate with Smarties, maybe chocolate sprinkles or gummy bears. There are no limits to your imagination.
- The glaze can also be left out or replaced with icing.
- Tip:
- If you want it to go faster, simply spoon the dough into the dish with two sauce ladles of the same size instead of using a spoon.
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