Summary

Ingredients

• 4 egg (s)
• 100 g ranulated suar
• 220 g butter
• 120 g powdered suar (powdered suar)
• 2 points vanilla sugar
• 220 g flour
• 0.5 ½ point baking powder
• 125 ml milk
• 20 g cocoa powder
• possibly rum
• Fat and breadcrumbs for the mold

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Instructions

1. Separate the eggs and beat the egg white (egg white) with the granulated sugar until stiff. Then whisk the butter with egg yolks and icing sugar with the aromatics (vanilla sugar and, depending on your taste, also with a dash of rum) to a fluffy mass. Mix the flour with the baking powder and alternately stir in a little milk and one to two tablespoons of flour / baking powder mixture. Now gently stir in the egg whites with a wooden spoon. Remove approx. 1/3 of the mixture and stir in cocoa with a wooden spoon.
2. Lubricate the mold with butter and sprinkle with breadcrumbs so that the entire surface is covered with them. Put half of the light dough in the mold, then the cocoa dough and the remaining light dough on top. Pull through the dough with a fork to create a marble pattern.
3. Bake in a non-preheated fan oven at 175 ° C for 70 minutes. But be careful, every oven bakes differently, make sure that the cake doesn`t get too dark and do a chopstick test to check whether the cake is through!
4. This is a real Viennese marble bundt cake. Here in Austria it is an absolute hit for afternoon coffee or breakfast.