Christmas marble cake

For 20 slices
  • Fat and flour
  • 75 g + 225 g couverture (e.g. Cinnamon & coriander v. Lindt)
  • 200 g soft butter / margarine
  • 225 g Sugar
  • 1 packet Vanillin sugar
  • salt, 4 eggs (Gr. M)
  • 300 g Flour, 50 g cornstarch
  • 3 deleted TL Baking powder
  • 6 EL dry white wine
  • 2 tbsp Almond flakes
  • 25 g white plate fat (e.g. B. Palmin)
  • Icing sugar
40 minutes
easy
1.
Box shape (approx. 2 l content ; approx. 30 cm long), dust with flour. Roughly chop the entire couverture, melt 75 g in a hot water bath. Mix the fat, sugar, vanilla sugar and a pinch of salt until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir in briefly in portions. Halve the dough. Stir under 1 half of the wine and under the 2nd half of the liquid couverture
2.
Pour both doughs alternately into the mold, then pull through in a spiral with a fork. In the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) approx.Bake for 50 minutes. Approx. Let cool in the mold for 10 minutes. Then turn it out and let it cool down
3.
Roast the almonds without fat, leave to cool. Melt 225 g couverture with plate fat in a hot water bath. Cover the cake with it. Sprinkle with almonds and let dry. Dust with powdered sugar
1 slice approx:
  • 310 kcal
  • 1300 kJ
  • 4 g protein
  • 17 g fat
  • 33 g carbohydrates

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