Finally some cake again!

21Mar12

It’s not very often that I’ve eaten a really good marble cake. Yeah, it looks nice, but the taste is most of the times quite boring. “Buy the yellow baking book!”, a friend said. “I do love the marble cake!”. I was sceptic. Marble cake? Oh no, it’s sooo boring! Days and days I visited the book stores. Should I really buy another book? Finally I got the book: “Backen! Das Gelbe von GU”. Weeks later I tried the marble cake.

Of course I changed it. A cake with 250 g butter, 250 g flour, 250 g sugar, 3 whole eggs and 4 egg yolks seemed to be a real sin to me. Of course, it’s the classic recipe for these cakes, but hey… no. I couldn’t. I had to change it. The chocolate part is really cool, nevertheless. And now? Now I like marble cake. If it’s a good one!

For one bundt cake pan you need:

2 tblsp cocoa powder
60 g icing sugar
1 tblsp vanilla sugar
1 tsp cinnamom
1 tblsp finely ground coffee
2-3 tblsp rum
50 g ground almonds or hazelnuts

200 g butter or margarine
175 g sugar
2 tblsp vanilla sugar
4 eggs
300 g flour
2 tsp baking powder

120 g icing sugar
2 bslp rum

Stir together cocoa powder, 60 g  of icing sugar, vanilla sugar, cinnamom, coffee, rum, and almonds to obtain a creamy mix. If it’s too hard, add some rum or water. Cover it and put it in the fridge for about 2 hours.

Sift together flour and baking powder. (Instead of sifting, I whisk it quickly together.)

Using an electric mixer, cream together butter and sugar. Add one egg after another, stir well until it’s creamy before you add the next one.

Preheat the oven (180°C). Prepare the pan.

Add slowly the flour (with the baking powder) to the egg-butter-sugar-mix. Don’t stir too long, just to obtain a homogenous dough.

Put the half of it into the pan.

Stir the cocoa-mix into the rest of the dough, stir well and put this part of dough into the pan, too. Using a fork, marble the two parts of dough and bake the cake for about 45-60 minutes. (See if it’s done by testing with a toothpick. If it comes out clean, it’s ok!)

Let the cake cool down, mix together icing sugar and rum (it should be a creamy glaze – use more sugar than you would think and less rum than you would think and you should be ok!) , glaze the cake with this mix and let it dry.

 

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