Marble cake Rachmanovka

Ingredients for 1 servings:

• 200 g cane sugar
• 200 g margarine, unhydrogenated
• 300 g buckwheat, ground
• 100 g brown rice, ground
• 100 g amaranth, ground
• 1 bag of baking powder
• 1 pinch of salt
• ½ tsp vanilla bourbon powder
• 500 ml wine, dry white Pinot Noir, Baden
• 100 g buckwheat, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 1 ½ tsp baking powder
• 1 pinch of salt
• 70 g cane sugar
• 50 g hazelnuts, roasted finely chopped
• 2 tbsp coffee beans, finely chopped
• 1 tsp cocoa powder, not instant
• 70 g margarine, unhydrogenated
• 250 ml wine, dry red Pinot Noir, Baden, Baden

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + dairy-free

Light preparation: Mix 200g sugar + 200g margarine until fluffy, then combine 300g buckwheat, 100g rice, 100g ground amaranth, 1 sachet of baking powder, a pinch of salt, and vanilla powder. Add to the sugar mixture. Stir to combine, then slowly add 500ml of white wine. Stir everything together on medium speed for 4-5 minutes. Dark preparation: Mix 70g sugar + 70g margarine until fluffy, then combine 100g buckwheat, 50g rice, 50g ground amaranth, 1.5 tsp of baking powder, a pinch of salt, and finely chopped hazelnuts + coffee beans. Add to the sugar mixture. Stir to combine, then slowly add 250ml of red wine. Stir everything together on medium speed for 4-5 minutes. Line a 26 cm ring pan with baking paper, layer the dough alternately in the center. I used two cake spatulas. Bake in a cold oven at approximately 140°C fan-assisted oven for approximately 80–100 minutes. Check the center with a needle. The dough will spread to the outside and will be done there, but the center will take longer, hence the longer baking time. Allow to cool completely before slicing. The wine flavor will linger in the background, very subtle, due to the different grain mix. My own recipe.