Marble Cake & Apricot

    Posted on November 12, 2023
    Marmorkuchen & Marille
    Apricots and chocolate are a natural match. So we recommend a traditional marble cake for Mother's Day – particularly charming in a Bundt cake mould.
    Makes 12 pieces
    Ingredients
    200 g soft butter
    160 g sugar
    1 sachet vanilla sugar
    1 pinch lemon zest, grated
    2 tbsp rum
    6 egg yolks
    6 egg whites
    Pinch of salt
    120 g sugar
    280 g flour
    ½ sachet baking powder
    100 ml milk
    20 g cocoa powder
    Additional
    20 g creamy butter for greasing the mould
    2 tbsp flour for dusting
    1 tbsp icing sugar for sprinkling
    Preparation
    Beat butter with 160 g sugar, vanilla sugar, lemon zest, and rum until fluffy. Gradually add the egg yolks and beat into a foamy mixture. Lightly whisk the egg whites with salt and beat with 120 g sugar until stiff peaks form. Fold the sifted flour and baking powder into the butter mixture, then alternately fold in the lukewarm milk and beaten egg whites with a wooden spoon. Grease the Bundt cake mould with butter and dust with flour. Fill just over half of the batter into the mould. Colour the remaining batter dark with cocoa powder. Pour the dark batter over the light batter in the mould and draw through it in a spiral with a fork so that both batters mix slightly. This creates the characteristic marble pattern. Bake in a preheated oven. Let the cake cool briefly in the mould, then turn out onto a cooling rack and allow to cool completely. Dust with icing sugar.
    Baking temperature: Top/bottom heat: 180 °C | Fan oven: 160 °C
    Baking time: approximately 1 hour

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