Hi, I am Jane. Today, we’re going to prepare marmorkuchen (german marble cake) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Marmorkuchen (German Marble Cake) Recipe
Marmorkuchen (German Marble Cake) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Marmorkuchen (German Marble Cake) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook marmorkuchen (german marble cake) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Marmorkuchen (German Marble Cake):
- Take 250 g soft butter
- Make ready 300 g sugar
- Take 8 eggs (7 eggs if large)
- Take 1 pinch salt
- Make ready 2 Tbsp or sour cream
- Prepare 1/2 vanilla bean pod, seeds scraped out (optional)
- Take 1 Tbsp lemon zest (from about 1/2 lemon)
- Take 375 g cake flour (or 300 g flour + 75 g starch)
- Take 8 g baking powder
- Take 3 Tbsp cocoa powder
- Get 1/2 tsp cinnamon (optional)
- Take Powdered sugar to dust
- Take 1 round bundt/ring cake form (I used a 26 cm round ring cake form)
Instructions to make Marmorkuchen (German Marble Cake):
- Oil and dust with flour your cake form. Preheat oven to 180°C.
- Cream the butter with 1/3 of the sugar until fluffy. Then, alternating with the eggs, add the rest of the sugar spoon by spoon mixing each time you add sugar or an egg. Beat until you have a very well beaten and fluffy batter.
- Mix in the salt, or sour cream, vanilla and lemon zest.
- Sieve in a third of the flour and mix well. Mix the rest of the flour with the baking powder and gradually mix in.
- Fill the form with half of the batter.Add 2-3 Tbsp cocoa powder to the rest of the batter along with the cinnamon if using. Pour in the dark batter on top of the light batter.
- With a fork, work the two batters together with spiral motions. Even out the top so it’s level.
- Bake at 180°C for about 45-60 minutes (test by inserting a toothpick or skewer into the cake. If it comes out clean it’s done). Mine took 45 minutes in this pan.
- Let the cake cool briefly then remove onto a cake rack. Let cool completely.
- Dust with powdered sugar. Slice and serve with coffee or tea.
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