Marmorkuchen - German Marble Cake

Marmorkuchen - German Marble Cake

(Eischwerteig) Egg-Weight-Dough Recipe

Ingredients:

4 eggs

2-4 egg-weight unsalted butter (room temperature)

4 egg-weight fine sugar

1 teaspoon Vanilla Extract or zest of an untreated lemon

4 egg-weight sieved flour (up to 1/3 corn or potato starch)

1 flat teaspoon baking powder

Preparation

Weigh your eggs on a digital kitchen scale. Note the weight of the eggs. This is the weight you will need for all the other 'egg-weight' based ingredients. The size of the cake can be increased or decreased depanding on your needs, i.e. size of baking pan etc. Whisk the softened butter with a hand mixer until creamy, add the sugar gradually and one egg at a time while continuing to whisk. Add the Vanillaextract or the lemon zest to the batter and mix until combined. Sieve the flour, add baking powder and the starch to the flour mixing all dry ingredients together. Add the flour gradually to the batter while continuing to mix with the hand mixer until all combined. Do not overmix.

NOW YOU ARE READY TO MAKE THE 

Marmorkuchen - German Marble Cake

Ingredients:

Basic Egg-Weight-Dough from 6 eggs.

100g / 3.5oz dark chocolate or 30g / 1oz unsweetened cocoa powder

2-3 tablespoons Rum (or milk)

50g / 1.7oz slivered almonds (optional)

butter and flour for the baking pan

100g / 3.5oz dark chocolate (optional)

This Chocolate and Vanilla Marble cake is made with egg-weight-dough. You can increase/decrease the cake size depending on your needs or the size of your baking pan (use a Bundt or loaf pan). Simply add/remove one or two eggs and easily adjust your ingredients according to the new egg weightthus the name "egg-weight-dough".

Preparation

Prepare the Egg-Weight-Dough according to the basic recipe, make it from 6 eggs. Preheat oven to 165°C(325°F). Butter and flour the bundt or loaf pan. Divide your dough in half, pour the Vanilla dough into your baking pan. Sieve and add the cocoa powder (or add the shredded chocolate), the rum (or milk) and slivered or shredded almonds into the other half of the dough, mix well. Pour the chocolate dough mixture on top of the Vanilla dough and with a fork make 'swirls' to mix up the dough gently and create a marble effect. Bake for 40 minutes then increase oventemperature to 170°C(340°F) and bake another 15-20 minutes or until a toothpick comes out dry when inserted. Oventemperature may vary.

Let cake cool in the pan for 5 minutes, then carefully turn it upside down on a plate and let cool completely. Dust with powdered sugar or pour good melted dark chocolate on top. 

Foto Credit: Fotolia

http://www.bavariankitchen.com/desserts/basic_eggweightdough.aspx

http://www.bavariankitchen.com/desserts/marmorkuchen.aspx