MARMORKUCHEN (GERMAN MARBLE CAKE)
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
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
KAISERSCHMARREN
The story goes that when Austrian Kaiser Franz Josef's chef noticed that he always broke his pancake into small pieces before eating it, he began serving it that way. -Erika and Peter Durlacher, Whistler, British Columbia
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Mix flour and milk to a thick paste. Add salt. Stir in egg yolks and unsalted butter. Beat egg whites with 1/4 cup sugar until stiff and fold into batter. , Melt 1/2 cup butter in a 12-in. round cast-iron skillet or 11x7-in. glass baking dish. Pour in batter. Scatter raisins over top. Bake at 375° for 20 minutes. , Using two forks, tear pancake into pieces and allow to steam for a moment. Dust with confectioners' sugar and serve with plums or other fruit.
Nutrition Facts : Calories 379 calories, Fat 21g fat (12g saturated fat), Cholesterol 156mg cholesterol, Sodium 183mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 1g fiber), Protein 8g protein.
GERMAN MARBLED CAKE (MARMORKUCHEN)
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
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
KAISERSCHMARRN
Steps:
- Preheat the oven to 425 degrees F.
- To make the meringue: Place the 3 egg whites and pinch of salt in an electric mixer and gradually add the 1 1/2 ounces of granulated sugar. Whisk to soft peaks.
- To make the "kaiser" base: Combine the 4 egg yolks and 3 ounces of granulated sugar in a large bowl and add the creme fraiche. Whisk until it turns a pale yellow. (You can use an electric mixer.) Add the raisins, flour and rum and continue to mix until smooth. Fold the meringue into the "kaiser" base. (The key to success with this spectacular dish is folding in the meringue perfectly ¿ don't over mix and don't under mix! As soon as the meringue is combined it's ready to bake in a hot oven.)
- Spoon the souffle mixture into two 6-inch saute pans that have been brushed with butter and sprinkled with powdered sugar. Take the Kaiserschmarrns to the oven and bake for 12 minutes.
- Meanwhile, for the strawberry sauce, combine 1/2 pound of the strawberries, the 3 tablespoons of granulated sugar and the lemon juice in a medium saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cover with plastic wrap. Allow the flavors to infuse for 10 minutes. Transfer the mixture to a blender, process until well incorporated and strain. (This can be prepared up to 3 days ahead.)
- To serve, reheat the sauce in a medium saute pan, add the remaining 1 pound strawberries and toss until well coated.
- To assemble, spoon the strawberry sauce onto two serving dishes and scoop out the Kaisershmarrns on top of the fruit in three large spoonfuls. Dust with powdered sugar.
MARMORKUCHEN (KAISER)
Steps:
- Butter, Zucker und Eier schaumig rühren. 2 Päckchen Vanillinzucker und Salz zufügen. Mehl, Speisestärke und Backpulver mischen, über die Masse sieben und verrühren. Die gefettete Gugelhupfform auf das Rost stellen und mit etwa 2/3 des Teiges befüllen. Dem restlichen Teig Kakao, Kaffeepulver und Zimt zufügen. Falls der dunkle Teig jetzt fester sein sollte, als der helle Teig sein sollte, evtl. noch ein EL Milch (oder Wasser) unterrühren. Dann den dunklen Teig auf dem hellen Teig verteilen und mit einer Gabel locker (spiralenförmig) vermischen. Den Kuchen im vorgeheizten Backofen wie folgt backen: Elektroherd: 180°C (Ober- und Unterhitze) Backzeit: 60 - 65 Minuten (Holzstäbchenprobe) Den abgekühlten Kuchen mit Puderzucker bestäuben.
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