Summary

Ingredients

• 300 g mararine or butter
• 275 grams sugar
• 1 packet vanilla sugar
• 1 small Bottle / s rum aroma or a few drops rum
• 1 pinch (s) salt
• 1 some lemon (s), untreated, slightly grated zest it
• 5 egg (s)
• 375 g wheat flour
• 4 teaspoons, leveled baking powder
• 3 tablespoon milk

For the dough: (cocoa dough)

• 20 g cocoa powder (no instant powder)
• 20 g suar
• 2 Table spoons milk
• 1 handful morello cherries if required
• 1 handful chocolate flakes (chocolate chips) if necessary

For the dough: (nut dough)

• 1 point almond (s) or hazelnuts, ground
• 1 small Bottle / s bitter almond flavor

For the dough: (marzipan dough)

• 1 pack marzipan paste, as soft as possible

For the glaze:

• 1 pack cake icing (chocolate) for brushing, more if necessary
• 1 handful almond slivers to sprinkle
• Fat for the shape

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Instructions

1. The basic dough is a batter that is later divided into 3 parts. Beat the margarine or butter with the mixer and stirring sticks until smooth, then gradually add the sugar, rum flavor, the zest of the lemon and vanilla sugar. Stir well until it forms a bound mass. The 5 eggs are then gradually stirred in. Then add the flour and baking powder (it should be sifted well before making the dough). When everything is well mixed, the dough should fall from the spoon, tearing with difficulty. If this is not the case, add a little milk until the consistency is right. Now you have the basic batter. Spread it evenly in 3 bowls.
2. Then we turn to the cocoa mass. Take the cocoa powder, some sugar (20 g) and a little milk and stir this into one third of the dough.
3. If you like, you can add a few chocolate chips, which give a very tasty chocolate aroma afterwards. A few sour cherries are also very tasty in chocolate batter.
4. When the cocoa dough is ready, it goes to the nut mass. Add ground almonds or hazelnuts to your own taste to the second third of the batter until you like it. Then add a bottle of bitter almond oil. Stir everything well and set aside.
5. You need the marzipan for the third dough. It should be as soft as possible so that it can be mixed well in the dough. Cut it into small pieces or chop it up with a garlic press, then mix it in well. The amount is up to you - depending on how strong the dough should taste like marzipan.
6. You have now finished all 3 types of dough. Take a 30 cm x 11 cm baking pan and grease it well so that the dough can be easily removed from the form after baking. Then add the marzipan mixture, the chocolate mixture and then the nut mixture one after the other.
7. In a non-preheated oven at 160 ° C, the baking time for batter is approx. 50-65 minutes. However, because of the ingredients, the cake should stay in the oven a whole lot longer (with us that`s about 35 minutes longer). Take a small wooden stick and poke the cake in between. If liquid dough still sticks to the stick, leave it in for a little longer.
8. When the cake is ready and has cooled a little, take it out of the mold and melt the chocolate (preferably in a water pot or a water bath). Brush the cake with chocolate and sprinkle slivers of almonds on top.
9. Tip: You can also decorate it with a little marzipan if there is any leftover.