Summary

Ingredients

• 100 g biscuit (s) (Amarettini)
• 250 ml whipped cream
• 250 g mascarpone
• 170 grams sugar
• 5 medium egg (s)
• 250 g flour
• 4 teaspoons, leveled baking powder
• 1 tablespoon vanilla sugar
• 2 tablespoon, leveled cocoa powder, unsweetened
• 1 tablespoon, leveled coffee powder, instant
• 1 pinch (s) salt
• 3 tablespoon water, hot
• Butter for the mold
• Flour for the mold

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Instructions

1. Chop the amarettini.
2. Whip the cream until it is semi-stiff. Add the mascarpone and sugar and beat a little stiff. Loosely fold in the eggs one at a time. Sift the flour with the baking powder, mix with the crushed amarettini and the salt and fold in lightly as well. Now divide the dough.
3. Mix the cocoa powder with the coffee powder, the vanilla sugar and 3 tablespoons of hot water. Then stir this into one half of the dough.
4. Butter and flour a bundt pan. Now pour in the dough, placing the dark dough on top of the light dough. The marble pattern is created by itself when baking.
5. Bake in a preheated oven at 170 ° C for approx. 50 - 60 minutes.