Sunday Sweet: The best marble cake
Marble cake is often frowned upon. Too dry, too boring, too old-fashioned. All prejudices that I can not leave so! That's why I break a lance here today for the good old marble cake. Of course there are exciting fashion pies, creative cupcakes and various newfangled variations of the marble cake (last in the "Delicious Bakery" with coconut milk), but why not back to basic ?! My sweetheart wanted a simple, classic marble cake for the afternoon coffee and of course I was happy to comply.
And The following recipe is, I think, the very best marble cake recipe.
You do not have to separate a bunch of eggs, you do not need starch or powdered sugar to get the cake looser. Instead, it is a very simple simple dough. The trick is the addition of sour cream and melted dark chocolate.
The cake gets wonderfully loose and juicy and keeps itself well fresh, especially if it gets a chocolate icing.
The best marble cake
sufficient for a tin with 6 mini gugelhupf shapes
sufficient for a tin with 6 mini gugelhupf shapes
Whoever wants to bake a big gugelhupf, simply double the recipe
125 g of soft butter
175 g of sugar
Pith of 1 vanilla pod
2 eggs (room temperature)
17 5 g flour
2 Tl cream of tartar
100 g sour cream (or sour cream/yoghurt/buttermilk ...) + 1 El
50 g of dark chocolate (or milk chocolate)
1 cocoa powder
soft butter and bread crumbs for the
icing sugar and/or whole milk couverture to decorate
Oven 180 ° C preheat.
grease a Guglhupfblech with butter and sprinkle with breadcrumbs.
very creamy pitch butter, sugar and vanilla with a whisk the food processor or hand mixer.
Stir in the eggs one at a time and mix each one thoroughly.
You can not stir for too long, my mother used to say. So the whole turn nice bright and thick creamy.
Mix flour with baking powder and stir alternately with the 100 g of sour cream under the egg mass. Do not stir here too long.
Divide the dough, set aside one half in a bowl.
Melt the bittersweet chocolate in a bain-marie or microwave.
Add together with the cocoa powder and the remaining tablespoon of sour cream to the second half of the dough and stir in briefly and vigorously.
Distribute the light dough evenly over the Guglhupfformen. Then add the dark dough and make a spiral with a small pastry fork. Then smooth the dough.
Bake in the middle rack in the oven for about 15 to 17 minutes.
