Photo: RFF
- Classic marble cake
- Marble wreath with Ferrero Rocher
- Peanut Butter Chocolate Brownies
- Sunken Cherry Cake
- Latte macchiato marble cake
- Marble cupcake with marzipan
- Marble cake from sheet metal with cranberries
- Carrot Poppy marble cake
- Vanilla pistachio marble cake with cream cheese frosting
- Marble cupcake with apple and brittle
- Sunken apple marble cake with toffee sauce
- Pear marble cake with sour cream dome
- Marbled box cake with pears, ginger and fresh cheese frosting
- Stracciatella mocha cake with apricots
- Berry cake with orange crumble
- Rum grape nut marble cake
- Fine Gugelhupf with poppy seeds and marzipan
- Gugelhupf with orange liqueur and roasted almonds
cake classics
Almond kisses marzipan. And grape kisses orange. The marble cake - a declaration of love, as it could not be more beautiful.
People of the same kind stick together. Or opposites attract. We do not care. And therefore combine many small delicacies to a juicy culinary delight. While the classic marble cake is baked from a light and a dark dough, we refine our marble cake recipes with everything your heart desires.
The marble cake is and remains number one. And to keep it that way, we whip up each egg one by one and turn our favorite cake into a juicy treat.
Classic marble cake
Ingredients (20 slices)
250 g of soft butter, 230 g of sugar, 1 pinch of salt, 5 eggs, 500 g of flour, 4 teaspoons of baking powder, 150 ml of milk, 20 g of cocoa powder, 1 packet of vanillin sugar, possibly powdered sugar to dust, fat and flour for the form
preparation
1. Gently stir the fat, sugar and salt with the whisk of the hand mixer. Stir in the eggs one at a time, stirring each time until a bound mass has formed. Mix the flour and baking powder and mix with 125 ml milk in 2 portions.
2. Grease a box mold (11 x 30 cm) and dust with flour. Fill 2/3 of the dough into the prepared shape and smooth it out. Add cocoa, vanillin sugar and approx. 25 ml milk under the remaining dough. Fill the dark dough onto the light dough and fold in with a fork. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 50-60 minutes.
3. Take out the cake and let it rest in the mold for about 10 minutes. Carefully pour the cake onto a wire rack, turn it over and let it cool. Dust cake with icing sugar as you like. It tastes of whipped cream.
Marble wreath with Ferrero Rocher
Ingredients (24 pieces)
450 g room-warm butter, 1 packet vanillin sugar, 250 g sugar, 6 eggs, 450 g flour, 1 packet baking powder, 11 tbsp milk, 3 tsp cocoa powder, 125 g crunchy nut pralines with nougat pralines (eg Ferrero Rocher), 100 g hazelnut kernels with skin, 300 g dark chocolate, 20 g coconut fat, fat and flour for the mold
preparation
1. Mix the fat, vanillin sugar and sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and the baking powder and stir alternately with 8 tablespoons of milk under the dough. Halve dough.
2. Stir in one half of cocoa and 3 tablespoons of milk. Alternately place the dough halves in the greased, flour-strewn springform with a tube bottom insert (26 cm Ø) and pull through with the fork. Evenly distribute nut chocolates in the cake. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 60 minutes. Remove the cake from the oven and let rest for about 10 minutes. Drop out of the mold and let it cool on a wire rack.
3. Roast the nut kernels in a frying pan without fat, allow to cool briefly and remove loosening nut skin. Roughly chop nuts. Chop the cough roughly and melt in a bowl on a warm water bath. Add coconut oil, allow to cool a little (about 15 minutes) and spread on the cake. Sprinkle with nuts. Cool again for about 30 minutes until the chocolate icing is firm.
Peanut Butter Chocolate Brownies
Ingredients (24 pieces)
200 g double-cream cheese, 150 g lumpy peanut butter, 8 eggs, 500 g sugar, 300 g dark chocolate, 250 g butter, 350 g flour, 2 heaped teaspoon baking powder, 1 pinch salt, 100 g peanuts, 2 tablespoon powdered sugar, fat for the mold, oil for the aluminum foil, aluminum foil
preparation
1. Smooth the cream cheese, peanut butter, 1 egg and 75 g of sugar with the whisk of the hand mixer.
2. Chop the chocolate. Melt with butter over a warm water bath. Whisk 7 eggs with a whisk. Mix the flour and baking powder in a bowl. Add 350 g of sugar, salt, eggs and chocolate mixture. Mix everything briefly with the whisk of the hand mixer to a smooth dough.
3. Grease a plum baking tray (about 24 x 36 cm). Pour chocolate into the dish, smooth. Peanut mass in blobs, pull a fork through the two masses, so that a slight marbling is created. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-35 minutes. Allow to cool on a wire rack.
4. Caramelise 75 g of sugar in a frying pan until golden. Add peanuts and mix everything. Spread on a piece of aluminum foil slightly coated with oil. Cut brownies into pieces. Dust with powdered sugar. Coarsely chop peanut caramel and decorate brownies with it.
Sunken Cherry Cake
Ingredients (16 pieces)
500 g sweet cherries, 100 g dark chocolate, 100 g white chocolate, 200 g whipping cream, 250 g soft butter, 200 g sugar, 1 packet vanillin sugar, 1 pinch salt, 4 eggs, 450 g flour, 1 packet baking powder, hail sugar to sprinkle, grease and flour for the mold
preparation
1. Wash cherries, stalk and stone. Chop the bittersweet and white chocolate separately. Heat each 100 g of cream, melt the chocolate separately. Cool lukewarm.
2. Mix fat, sugar, vanillin sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir. Halve dough.
3. Stir in one half of dark chocolate cream and half of the cherries, under the other half white chocolate cream and remaining cherries. Grease springform (26 cm Ø) and dust with flour. Alternately light and dark dough in blobs in the form, marbling with a fork. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 60-70 minutes. Take out, let rest in the form for about 10 minutes.
4. Loosen the cake from the mold and leave to cool on a wire rack. Dust cake with powdered sugar and sprinkle with sugar.
Latte macchiato marble cake
Ingredients (18 slices)
1 tbsp espresso powder (instant), 200 g butter, 200 g sugar, 1 pinch salt, 1 packet vanillin sugar, 4 eggs, 350 g flour, 1 sachet baking powder, 3 tbsp milk, 2 tbsp cocoa powder, powdered sugar for dusting, fat and Flour for the mold
preparation
1. Mix espresso powder and 2 tablespoons of hot water.
2. Mix the fat, sugar, salt and vanillin sugar creamy with the whisk of the hand mixer. Stir in eggs one after the other. Mix the flour and baking powder and mix with the milk alternately. Halve dough.
Place the third half of the dough in a greased, box-shaped box (25 cm in length, 1.5 liter capacity). Stir the espresso and cocoa under the other half of the dough and place in the dish. Marble the dough with a fork. Bake cake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for about 50 minutes. Remove the cake and let it cool for about 30 minutes. Pour cake onto a wire rack and allow to cool.
4. Dust the cake with icing sugar before serving. This tastes whipped cream.
Marble cupcake with marzipan
Ingredients (20 pieces)
6 eggs, 200 g marzipan raw material, 200 g soft butter, 150 g sugar, 2 sachets vanillin sugar, 1 pinch salt, 150 g flour, 80 g wheat wholemeal flour, 1 1/2 teaspoon baking powder, 100 g ground almonds, 100 g dark chocolate, 2-3 tbsp cocoa powder, 3 tbsp rum, 2 tbsp almond liqueur (eg Amaretto), 1 tbsp almond flakes, 225 g white couverture, 300 g fine chocolate coating (70% cocoa), fat and flour for the shape
preparation
1. Separate eggs. Grate marzipan. Cream the butter with the whisk of the mixer. Add the yolks and 100 g of sugar and stir. Add the marzipan and vanilla sugar and stir until the sugar has dissolved.
2. Beat the egg whites and salt with the whisk of the mixer until stiff, pour in 50 g of sugar. Mix flour, wholegrain flour, baking powder and almonds. Mix the egg whites and flour mixture loosely with a wooden spoon under the marzipan mixture.
3. Chop the chocolate roughly and melt over a warm water bath. Put 1/3 of the dough in a small mixing bowl and stir in the cocoa, chocolate, rum and amaretto with the wooden spoon.
4. Grease cupcake form (2.5 liters content) and sprinkle with flour. Add half of the light dough, spread the dark dough on it and add the remaining light dough. Using a fork, pull the dough spirally (marinate). Put the almonds on the dough.
5. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 45-50 minutes. Remove from the oven, place on a wire rack and allow to cool for about 30 minutes. Drop out of the mold and let cool on the grid. Meanwhile chop white and dark couverture one by one. Dark couverture over a warm water bath melt. Cover cake with it. Let dry.
6. Melt the white couverture over the warm water bath. Allow to cool slightly or put on. Best in a wide deep pasta dish. Carefully douse the cake with the top, let drain a little. Dive in again, turn, turn immediately, drain and put on. Put on a wire rack and let it dry.
Marble cake from sheet metal with cranberries
Ingredients (32 pieces)
400 g soft butter, 400 g sugar, salt, 1 packet vanillin sugar, grated dish of 1/2 untreated lemon, 6 eggs, 400 g corn flour, 200 g ground almonds, 1 sachet baking powder, 25 g corn starch, 150 ml + 3 Tablespoons milk, 1 tablespoon cocoa powder, 3 tablespoons cranberries, fat for the fat pan, powdered sugar for dusting
preparation
1. Mix the fat, sugar, 1 pinch of salt, vanillin sugar and lemon peel with the whisk of the mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix the flour, almonds, baking powder and starch, stirring in with 150 ml of milk.
2. Halve dough. Mix the cocoa with 3 tablespoons milk, stir under one half. Place doughs alternately as blobs on a greased pan of the oven (32 x 39 cm) and spread carefully. Spread cranberries with a teaspoon on the cake. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-30 minutes.
3. Remove the cake from the oven, allow to cool on a wire rack for about 2 hours. Cut into approx. 32 pieces (approx. 5 x 8 cm each), dust with powdered sugar.
Carrot Poppy marble cake
Ingredients (20 pieces)
1 carrot (about 100 g). 250 g soft butter, 250 g sugar, salt, 5 eggs, 300 g flour, 100 g ground almonds, 3 tsp baking powder, 75 ml milk, 250 g ready-to-bake poppy seed filling, 25 g marzipan raw material, 1 tbsp icing sugar + a little dusting, yellow and red food coloring, 5 half pstacia kernels, fat and flour for the mold, possibly aluminum foil for covering
preparation
1. Peel carrot, wash and finely grate. Mix the fat, sugar and a pinch of salt with the whisk of the mixer for 2-3 minutes until creamy. Stir in eggs one after the other. Mix flour, 50 g almonds and baking powder, stir in alternately with milk.
2. Halve dough. In one half, stir 50 g almonds and grated carrot. Stir under the other half of the poppy seed filling. Put the dough alternately into a greased box-shaped dish (about 11 x 30 cm, 1 3/4 liter content), and then strain it with the stalk of a tablespoon. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 hour (possibly cover after approx. 40 minutes).
3. Take the cake out of the oven, let it cool on a wire rack for about 15 minutes, then remove it from the mold. Allow the cake to cool for about 2 hours. Meanwhile knead marzipan and 1 tbsp powdered sugar, color orange with food coloring.
4. Make 5 carrots from the marzipan, put 1/2 pistachio in each as "carrot green". Dust cake with powdered sugar, decorate with marzipan carrots.
Vanilla pistachio marble cake with cream cheese frosting
Ingredients (14 pieces)
75 g pistachio kernels, 1 vanilla pod, 150 g butter, 110 g diabetic sweet, 4 eggs, 185 g flour, 2 RL baking powder, 8 tbsp mineral water, 1 tbsp cocoa powder, 1 package cream cheese preparation with yoghurt, 1-2 tsp liquid sweetener, fat and flour for the form, possibly aluminum foil
preparation
1. Grind the pistachios roughly. Slice the vanilla pod, scrape out the pith. Use pod otherwise. Beat the butter, diabetic sweet and half the vanilla seeds with the whisk of the hand mixer for 6-8 minutes until creamy white. Stir in eggs one at a time. Mix the flour and baking powder, stir in the mineral water alternately.
2. Halve dough. Put the cocoa under one, pistachio nuts, stir until slightly sprinkled under the other half. Grease a box mold (about 25 cm in length, 1.4 liters) and dust with flour. First light, then dark dough into the form, marbled with a fork and smooth.
3. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 45-55 minutes, eventually cover with foil (swab sample!). Remove the cake and let it cool on the cake rack for about 30 minutes. Drop cake from the mold, cover with a dishcloth and let cool.
4. Stir cream cheese, remaining vanilla pulp and sweetener with the whisk of the hand mixer for 2-3 minutes. Spread the mixture on the cake, leave to cool for approx. 30 minutes. Sprinkle the cake with other pistachios, cut into pieces and serve.
Marble cupcake with apple and brittle
Ingredients (20 pieces)
100 g white couverture, 200 g whipped cream, 5 tbsp elderflower syrup, 4-5 small red apples, 4-5 tbsp lemon juice, 250 g soft butter, 1 pinch salt, 275 g sugar, 1 packet vanillin sugar, 4 eggs, 450 g Flour, 1 packet of baking powder, 100 g of hazelnut brittle, 2 tablespoons of cocoa powder, 200 g of whole milk couverture, 25 g of coconut oil, fat and flour for the shape, baking paper
preparation
1. Grease gugelhupfform (2.5 liters content) and dust with flour. Chop white couverture. Heat the cream and bring to a boil. Halve the cream. Add one half chocolate and melt in the hot cream. Stir under the other half syrup. Cool lukewarm.
2. Peel 3-4 apples (about 400 g), quarter, core and cut the flesh into small cubes, mix with 2-3 tablespoons of lemon juice. Stir fat, salt, sugar and vanilla sugar until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir under the fat cream. Halve dough. Add one half syrup cream, 75 g brittle and cocoa, and stir the chocolate cream under the other half. Lift apple cubes under the light mass.
3. Mix the masses alternately in blobs, then marinate with a fork. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for about 1 1/2 hours, covering it after about 30 minutes.
4. Take out the cake, let it rest in the mold for 20-30 minutes. Poke on a wire rack and allow to cool.
5. Chop whole milk couverture and coconut oil, melt over a warm water bath. Cover the cake, sprinkle with the remaining brittle. Leave couverture in a cool place.
6. Wash remaining apple, rub dry. Cut the flesh first from the core, then cut into triangles and turn into 2 tablespoons of lemon juice. Dab triangles dry, stick on skewers. Decorate cake with it.
Sunken apple marble cake with toffee sauce
Ingredients (12 pieces)
750 g small apples (eg Elstar), 3-4 tablespoons lemon juice, 50 g dark chocolate, 125 g soft butter, 125 g sugar, 1 packet vanillin sugar, 1 pinch salt, 2 eggs, 30 g cornstarch, 150 g flour, 2 teaspoons baking powder, 2 tbsp. Milk, approx. 1 1/2 teaspoon cocoa powder, approx. 150 g apricot jam, 100-125 g whipping cream, 200 g caramel toffees (creamy soft), powdered sugar for dusting, fat and flour for form
preparation
1. Peel apples, cut in half and remove the core. Cut apple halves several times with a knife and sprinkle with lemon juice.
2. Chop the chocolate. Mix soft fat, sugar, vanillin sugar and salt with the whisk of the hand mixer for approx. 5 minutes until creamy. Stir eggs in succession, alternating with the starch. Mix the flour and baking powder and mix in with the milk.
3. Place half of the dough in a greased, flour-sprung springform (26 cm Ø) and spread. Stir cacao and chopped chocolate under the remaining dough. Spread the dark dough on the light dough and marinate with a fork. Possibly. smooth out something again. Place the apple halves with the cut round sides up on the dough. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 50 minutes.
4. Warm the apricot jam and pass it through a sieve. Remove the apple pie from the oven and sprinkle the apples with the jam. Allow the cake to cool on a wire rack.
5. Heat the cream in a saucepan, add the caramel toffees and melt with stirring. Allow the sauce to cool, stirring occasionally. Take the cake out of the mold and sprinkle it with icing sugar. Serve with toffee sauce.
Pear marble cake with sour cream dome
Ingredients (24 pieces)
8 pears (about 150 g each), juice of 1 lemon, 225 g + 1 heaped tbsp sugar, 2 sachets of vanillin sugar, 250 g soft butter, 4 eggs, 400 g flour, 1 pinch of salt, 1/2 sachet of baking powder, 8 tablespoons milk, 30 g cocoa powder + something to dust, 600 g sour cream, 250 g whipped cream, 3 sachets of cream stabilizer, fat for the fat pan
preparation
1. Peel and quarter the pears and remove the core. Carve the pear quarter on the surface. Drizzle with lemon juice. Mix 200 g sugar, 1 sachet vanillin sugar and fat creamy. Gradually stir in the eggs. Mix flour, salt and baking powder, sift and stir briefly. Gradually stir in 5 tbsp of milk.
2. Grease the fat pan of the oven (32 x 39 cm). Smooth the half of the dough on the dripping pan. Smooth cocoa powder, 25 g sugar and 3 tbsp milk and stir in the rest of the dough. As a blob on the light dough distribute. Pull spirally through with a fork and smooth again.
3. Dab the pears dry, distribute evenly on the dough and press lightly. Bake cake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for about 50 minutes. Let cool down.
4. Sour cream, 1 packet of vanillin sugar, 1 tablespoon sugar and 2 sachets of cream stabilizer until smooth. Beat the cream with the whisk of the hand mixer until stiff, pour in 1 sachet of cream stabilizer. Lift cream under the sour cream and spread on the cake. Pull waves with a damp, hot tablespoon. Dust with cocoa, cut into pieces.
Marbled box cake with pears, ginger and cream cheese frosting
Ingredients (18 pieces)
1 lemon, 2 small ripe pears, approx. 15 g pickled or candied ginger, 200 g butter, 1 pinch salt, 200 g sugar, 1 packet vanillin sugar, 4 eggs, 400 g flour, 1 packet baking soda, 4-5 tablespoons Milk, 2 tablespoons cocoa powder, 300 g double cream cheese, 100 g powdered sugar, fat and flour for the mold
preparation
1. Halve the lemon and squeeze out the juice. Peel and quarter the pears and remove the core. Finely dice the pear quarter and drizzle with 1 tablespoon of lemon juice. Chop ginger small.
2. Beat fat, salt, sugar and vanillin sugar until creamy. Stir in eggs one at a time. Mix the flour and the baking powder and mix with the milk. Halve dough. Add the cocoa and ginger to one half, and the pear cubes under the other half. Grease the tin (25 cm in length, 1 1/4 liter contents) and dust with flour. First put the light dough, then the dark dough into the shape, then pull it spirally with a fork. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 60-70 minutes (bar sample).
3. Take out the cake and let it cool for approx. 15 minutes. Poke on a wire rack and allow to cool.
4. Cream cheese, powdered sugar and 3 tablespoons of lemon juice creamy stir and spread loosely on the cold cake. Keep the cake cold for another 30 minutes.
Stracciatella mocha cake with apricots
Ingredients (30 pieces)
2 cans (à 425 ml) apricots, 550 g flour, 100 g cornstarch, 1 pinch salt, 1 1/2 sachets baking powder, 275 g sugar, 1 packet vanillin sugar, 6 eggs, 200 ml + 5 tbsp milk, 375 g soft butter, 3 tbsp grated chocolate dark chocolate, 2 tbsp espresso powder, 75 g cocoa powder, powdered sugar for dusting, fat for the fat pan
preparation
1. Pour the apricots into a sieve and drain well. Mix flour, starch, salt, baking powder, 200 g sugar, vanillin sugar, eggs, 200 ml milk and fat with the whisk of the hand mixer to a smooth dough. Cut the dough in half and stir the grated chocolate in one half of the dough. Heat 50 ml of milk, dissolve the espresso powder in it. Add 75 g of sugar, cocoa and espresso milk to the rest of the dough.
2. Grease the fat pan of the oven (32 x 39 cm). Spread the doughs in batches alternately on the baking tray. Pull spirally with a fork and smooth.
3. Spread the apricots evenly on the dough and press lightly. Bake cake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 35 minutes. Let cool down. Dust with powdered sugar and cut into pieces.
Berry cake with orange crumble
Ingredients (12 pieces)
425 g of flour, 100 g of cornstarch, 1 pinch of salt, 3/4 sachet of baking powder, 125 g + 2 tbsp sugar, 1 packet vanillin sugar, 4 eggs, 125 ml milk, 275 g soft butter, 2 tbsp cocoa powder, 1 small organic -Orange, 300 g frozen berry mix, powdered sugar for dusting, fat and flour for the form
preparation
1. Mix 250 g flour, starch, salt, baking powder, 75 g sugar, vanillin sugar, 3 eggs, 100 ml milk and 200 g butter with the whisk of the hand mixer to a smooth dough. Halve dough. Stir 25 ml of milk, 2 tbsp sugar and cocoa into one half of the dough.
2. Grease springform (26 cm Ø) and dust with flour. The doughs are sprinkled alternately in the springform. Pull spirally with a fork and smooth. Wash orange, rub dry. Rub the skin thinly. Knead 75 g of butter, 50 g of sugar, 175 g of flour, 1 egg and orange peel into crumbles.
3. Spread the frozen berries evenly on the dough and press lightly. Streussel sprinkle over it. Bake cake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 1 hour. Remove and allow to cool on a wire rack. Dust with powdered sugar and cut into pieces.
Rum grape nut marble cake
Ingredients (20 pieces)
200 g raisins, 5 tbsp rum, 300 g hazelnuts, 200 g butter, 1 sachet vanillin sugar, 1 pinch salt, 200 g sugar, 4 eggs, 375 g flour, 1 sachet baking powder, 100 ml + 2 tbsp milk, fat and Flour for the mold, possibly aluminum foil
preparation
1. Soak raisins in rum for 2-3 hours. Nuts in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) roast 10-15 minutes. Remove finished nuts, allow to cool and finely grind half of them in the universal shredder.
2. Cream the fat, vanillin sugar, salt and sugar with the whisk of the mixer. Stir in eggs one at a time. Mix the flour and baking powder and stir alternately with 100 ml of milk in the fat-sugar mixture. Cut the dough in half, lift the rum raisins under one half. Stir in the other half hazelnuts and 2 tablespoons milk.
3. Grease the tin (30 cm long, 2 3/4 liter contents) and dust with flour. Pour the dough into the tin pan and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 1 1/4 hour (chopstick test). Cover cake with aluminum foil if it gets too dark. Remove the cake from the oven, allow to cool for about 15 minutes and then tumble out of the mold. Allow to cool on a wire rack. Dust cake with powdered sugar and slice.
Fine Gugelhupf with poppy seeds and marzipan
Ingredients (18 pieces)
100 g marzipan raw material, 75 g dark chocolate, 250 g soft butter, 200 g sugar, 1 packet vanillin sugar, 5 eggs, 400 g flour, 1 packet baking soda, 150 ml milk, 5-6 tablespoon ground poppy, 200 g white couverture, 10 g coconut fat, 1 tablespoon poppy seed, grease and flour for the mold
preparation
1. Finely rub marzipan. Chop the dark couverture and melt over a warm water bath. Stir fat, sugar and vanilla sugar until creamy. Gradually stir in the eggs. Mix the flour with baking powder, stir in with milk. 2. Third dough. Stir under the one third poppy, under the second marzipan and under the last third couverture. Gugelhupfform (2.5 liters content, 22 cm Ø), grease well and sprinkle with flour. First fill the poppy-seed dough, then add marzipan and dark dough next to each other. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 55-65 minutes. 3. Take out the cake and let it rest in the mold for about 10 minutes. Pile on a wire rack, allow to cool. 4. Chop the white couverture, gently melt over a warm water bath with coconut oil. Allow to cool slightly. Spread couverture on the cake. Sprinkle with poppy seeds and leave to dry. Marbled
Gugelhupf with orange liqueur and roasted almonds
Ingredients (18 pieces)
200 g boiled beetroot (vacuumed), 100 g roasted almonds, 265 g soft butter, 300 g sugar, 1 packet vanillin sugar, 5 eggs, 400 g + 1 tablespoon flour, 1 packet baking soda, 3-4 milk, 75 ml Orange liqueur, fat and flour for the form
preparation
1. Puree beetroot. Chop almonds roughly. Mix 250g of fat, 200g of sugar and vanillin sugar with the whisk until creamy. Stir in eggs one after the other. Mix 400 g of flour with baking powder and mix with milk.
2. Halve dough. Stir red beet puree and 1 tbsp flour under one half of the dough, chopped almonds and liqueur under the remaining batter. Grease a gugelhupf mold (2.4 liters content) and sprinkle with flour. Alternately in blobs add red beet and almond dough to the dish, marinate with a fork. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour. Approximately Let it rest in the mold for 10 minutes. Poke on a wire rack and allow to cool.
3. Caramelise 100 g of sugar in a small saucepan until golden, then stir in 15 g of butter. Remove from the heat and quickly add the caramel to the cake with a tablespoon. Caramel will set.
