Marble Cake Marmorkuche Food

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GERMAN MARBLED CAKE (MARMORKUCHEN)



German Marbled Cake (Marmorkuchen) image

This is the classical German marbled cake. There are several recipes for marbled cakes posted here on food.com but none is the authentic one, somewhat similar to a pound cake.

Provided by Mia in Germany

Categories     Dessert

Time 1h30m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 11

1/2 lb butter, softened
1/2 lb sugar
3 large eggs
1 lb cake flour
2 teaspoons baking powder
1/2 cup milk
1 ounce cocoa
3/4 ounce sugar
2 tablespoons milk
1 dash salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees and grease a bundt cake pan.
  • Beat butter and sugar together, then add vanilla, eggs and salt.
  • Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.
  • Fill 2/3 of the batter into the greased cake pan.
  • Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.
  • Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.
  • Bake for about 75 minutes.

Nutrition Facts : Calories 292.1, Fat 13.2, SaturatedFat 7.8, Cholesterol 66.7, Sodium 175.1, Carbohydrate 39.4, Fiber 0.8, Sugar 15.6, Protein 4.3

MARMORKUCHEN (GERMAN MARBLE CAKE)



Marmorkuchen (German Marble Cake) image

Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.

Provided by vewohl

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 10

1 ⅛ cups unsalted butter, softened
1 ¼ cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
½ cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 ½ tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
  • Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
  • Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
  • Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
  • Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g

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