Marmorkuchen Kaiser Recipes

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

Ingredients

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

MARMORKUCHEN (KAISER)

MARMORKUCHEN (KAISER) image

Categories Cake Chocolate Dessert Bake

Yield 1 cake

Number Of Ingredients 13

Ingredients

300 g Butter
300 g Zucker
4 Eier
2 Pck. Vanillinzucker
1 Prise Salz
450 g Mehl
100 g Speisestärke
2 TL Backpulver
2 TL Instant-Kaffeepulver
2 EL Kakao
1 Messerspitze Zimt
Butter zum Fetten der Form
Puderzucker zum Dekorieren

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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