Uschi's fine marble cake

Ingredients for 1 servings:

• 5 m.-sized eggs, separated
• 1 pinch of salt
• 180 g sugar
• 2 tbsp vanilla sugar (bourbon vanilla)
• 250 g butter, soft, or margarine
• 150 g natural yogurt, stirred until creamy
• 1 tsp, leveled lemon zest, grated, or flavoring (e.g. Finesse)
• 1 tsp, leveled orange peel, grated, or flavoring (e.g. Finesse)
• 1 cl rum
• 380 g spelt flour, type 630
• 1 pack of pudding powder (vanilla)
• 1 pack of baking powder, cream of tartar
• 2 tbsp cocoa powder
• 2 pinches of cinnamon
• 2 tbsp Nutella or Nusspli (from Zentis)
• 1 pack of cake icing (milk chocolate)
• 1 pack of dark chocolate coating

Instructions

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

with spelt flour and a coating of milk/dark chocolate

Separate the eggs and make a creamy foam from the egg yolks, softened butter, two-thirds of the sugar, and vanilla sugar. Stir in the lemon and orange zest. Stir the sifted mixture of flour, vanilla pudding, and baking powder alternately with the natural yogurt into the egg foam mixture. Beat the egg whites with salt and the remaining sugar until stiff peaks form and fold in on low speed. Transfer half of the batter to another bowl and stir in the cocoa, rum, cinnamon, and Nutella to the first batter. Fill a greased and floured ring tin or loaf tin alternately with light and dark batter. Marble the batter with a fork. Bake in the preheated oven at 180°C for one hour (use a skewer to check if the cake is cooked through). Leave the cake in the switched-off oven for a further 15 minutes with the oven door slightly ajar. After cooling briefly, turn it out onto a wire rack and allow to cool completely. Melt the milk chocolate glaze and the dark chocolate separately in a double boiler or in the microwave. Pour both glazes into a bowl and carefully marble with a fork, then cover the cake with them. Decorate with sugar flowers as desired.