Marble cake and apricot

Apricots and chocolate love each other. We recommend a traditional marble cake for Mother's Day - especially enchanting in a bundt cake tin.

For 12 pieces

Ingredients

200 g soft butter

160 g sugar

1 pkg vanilla sugar

1 pinch of lemon zest, grated

2 tbsp rum

6 egg yolks

6 egg whites

pinch of salt

120 g sugar

280 g flour

½ pkg baking powder

100 ml milk

20 g cocoa powder

Other ingredients

20 g creamy butter to grease the tin

2 tbsp flour for dusting

1 tbsp icing sugar for sprinkling

Preparation

Cream the butter with 160 g sugar, vanilla sugar, lemon zest and rum. Gradually add the egg yolks and mix to a foamy mixture. Lightly beat the egg whites with salt and whisk with 120 g sugar until stiff peaks form. Mix in the butter mixture with the sieved flour and baking powder, fold in the lukewarm milk and beaten egg whites alternately with a wooden spoon. Grease the bundt cake tin with butter and dust with flour. Pour a good half of the batter into the tin. Colour the remaining batter dark with cocoa powder. Pour the dark batter over the light-coloured batter in the tin and fold in with a fork in a spiral pattern so that the two types of batter mix slightly. This creates the characteristic marble pattern. Bake in the preheated oven. Leave the cake to cool briefly in the tin, turn out onto a wire rack and leave to cool completely. Sprinkle with icing sugar.

Baking temperature: top/bottom heat: 180 °C | fan oven: 160 °C Baking time: about 1 hour

Related products

Apple juice & Apricot

A Midsummer Night’s Dream! In this cuvée, the sweet-sour aroma of the apricots enters into a dialogue with the sunny sweetness of the mountain apples. The well-balanced mixture ensures perfect aroma development for both of the protagonists. The velvety apricot juice defines the overall mouthfeel; the delicate aroma of the apple juice delivers the refreshment potential.Highly recommended: with sweet dishes, egg dishes, soufflés, chocolate, mild semi-hard cheeses.

From €2.60*

Details