Marble Cake XXL

Ingredients for 1 servings:

• 250 g sugar
• 250 g butter or margarine
• 6 eggs
• 1 pack of marzipan
• 1 vanilla pod(s)
• 500 g flour
• 1 packet of baking powder
• 2 packets of Bourbon vanilla sugar
• ½ bottle of butter-vanilla flavoring
• ½ bottle of bitter almond flavor
• some milk
• ½ pack of chopped almonds
• 1 bar of dark chocolate
• 5 tbsp, heaped cocoa
• ½ pack of chocolate drops
• 5 tbsp rum
• Apricot jam
• rum
• Chocolate glaze
• Almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Lush and noble

For the dark batter, melt the dark chocolate, let it cool slightly, and set aside. Mix the softened butter or margarine and the finely chopped marzipan with a hand blender until smooth. Add the sugar, bourbon vanilla sugar, vanilla bean pulp, butter vanilla flavoring, and bitter almond flavoring and beat everything with a hand mixer until soft and fluffy. Add the eggs one at a time and mix in. Add the flour mixed with the baking powder and finish the batter. Divide the batter into two equal halves. Fold the chopped almonds into one half. Add more milk if desired. Guideline: the batter should pull away from the spoon with difficulty and not be too runny. Mix the second half of the batter with the melted dark chocolate. Add the cocoa powder and rum. Despite adding rum and melted chocolate, the batter may be a bit too firm and might need a little more milk and/or, depending on your preference and taste, a little more sugar for the cocoa powder. Fold in the chocolate chips. Thoroughly grease a 31 x 10 cm baking pan and fill it with alternating layers of batter. Swirl the batter into a spiral using a fork. Bake in a preheated oven at 160–180°C (320–350°F), depending on the oven, for about 1 hour using top and bottom heat. Some ovens take up to 90 minutes. Do the toothpick test every now and then. Cover if necessary before the end of the baking time. If I want a really lavish decoration, I spread apricot jam mixed with a little rum on the still-warm cake and, once the layer has dried a little, drizzle with chocolate glaze. I then scatter sliced ​​almonds on top of the still-moistened glaze. And add another layer of dark and white chocolate glaze, in very thin threads or sprinkles. The cake can, but doesn’t have to, be stored in an airtight container for three to four days.