John Myers
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Black Forest Marble Cake
The perfect black forest marble cake recipe with a picture and simple step-by-step instructions.
Black Forest marble cake
- 200 g Butter, room temperature
- 150 g Raw cane sugar
- 1 tsp Vanilla flavor
- 5 Eggs
- 370 g Spelled flour
- 1 bag Baking powder
- 2 tbsp Black Forest cherry aroma
- 1 Glass Cherries
- 2 tbsp Cherry juice from the glass
- 125 ml Cream
- 2 tbsp *Kakaopulver – einfach gemacht
- 2 tbsp Dark chocolate, grated
- 100 g Couverture, white
Black Forest Mamorkuchen
- Butter at room temperature, raw cane sugar, both flavors, cherries in a sieve, drain, put the two tablespoons of the cherry juice in a mixing bowl. Mix with a hand mixer. Separate eggs. Put the egg yolks in the mixing bowl and the egg whites in a tall container, beat until stiff.
- Then set aside. Slowly add the spelled flour, baking powder and cream alternately while stirring. Then carefully fold in the egg whites that have been set aside. Now divide the dough for the marble cake. Put the divided dough in another mixing bowl. Stir in cocoa powder.
- Take a small bundt pan (22) and grease it. First you add the light dough from the first mixing bowl. Then distribute the drained cherries, but not all of them, on the light pastry, save the remaining ones for decoration.
- Then pour the dark batter onto the cherries. Radiate with a fork. Preheat the oven to 180 degrees top / bottom heat. Place the filled Gugelhupfform on the baking sheet and put them together in the preheated oven. Let bake for an hour.
- After baking, take it out and let it cool slightly in the tin for about 10 minutes. Then carefully fall onto a wire rack or plate. Cool down completely. Sometime in between melt the couverture and spread it on top of the Black Forest marble cake.
- Decorate with just a few remaining cherries. Sprinkle with grated dark chocolate.
- * Link: Cocoa powder – made easy
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