Apple marble cake with ginger

For -1 the batter
  • 250 g soft butter
  • 250 g Sugar
  • 1 Package Vanillin sugar
  • salt
  • 4 Eggs (Gr. M)
  • 500 g flour
  • 1 packet baking powder
  • fat + flour
  • 1 piece (s) (approx. 50 g) Ginger
  • 500 g tart apples
  • 2 EL Lemon juice
  • 2 heaped EL + 1 tbsp cocoa
  • 4–5 EL Milk
  • 100 g Dark chocolate couverture
90 minutes
easy
1.
Grease a loaf pan (approx. 30 cm long; 2 3/4 l content) and dust with flour. Peel the ginger and dice very finely. Peel, quarter and core the apples. Finely dice the pulp and mix immediately with lemon juice.
2.
For the batter, mix the butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with 150 ml of milk.
3.
Halve the dough. Mix in 2 tablespoons of cocoa, 4–5 tablespoons of milk and ginger under one half. Fold the apples under the other half of the batter. First pour light, then dark dough into the pan. Pull through in a spiral shape with a fork - this creates the marble effect.
4.
Bake in a preheated oven (electric oven: 175 ° C / fan: 150 ° C / gas: level 2) for 50–60 minutes.
5.
Let the cake cool in the tin for approx. 20 minutes. Then fall out of the mold and let cool down completely.
6.
Chop the couverture and melt it in a hot water bath. Cover the cake with it and let it dry. Dust with 1 tbsp cocoa. Crème fraîche goes well with it.
1 portion approx:
  • 350 kcal
  • 6 g protein
  • 16 g fat
  • 43 g carbohydrates

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