Frieda's marble cake – classic style

Ingredients for 1 servings:

• 200 g butter, soft
• 160 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of lemon zest
• 2 tbsp rum
• 6 egg yolks
• 6 egg whites
• 1 pinch of salt
• 120 g sugar
• 280 g wheat flour type 405
• ½ pack of baking powder
• 100 ml milk, lukewarm
• 20 g cocoa powder, unsweetened (classic dark)
• Powdered sugar or cocoa glaze
• Butter and flour for the mold

Instructions

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

delicious, light and unbeatably good

A 22cm Bundt pan is suitable for the cake pan. Cream the really soft butter with the sugar and vanilla sugar, along with a little lemon zest and the rum, until creamy. Separate the eggs. Beat the egg yolks, one at a time, into the butter and sugar mixture. Beat the 6 egg whites with a pinch of salt until semi-soft, then beat with the remaining 120g sugar until stiff peaks form. Weigh the flour, mix with the baking powder. Warm the milk slightly. Alternately (about 3-4 steps): first sift a little flour onto the butter, sugar, and egg yolk mixture (a large fine-mesh sieve works well), then pour in a little lukewarm milk and top with a portion of the beaten egg whites. Fold everything in with a wooden spoon, ideally with a hole in the center (this is very important – do not use a mixer). Once everything is folded in and thoroughly mixed (this is relatively easy, as the batter remains light and airy), grease the cake pan well with butter and dust with flour. Pour about half of the batter into the pan. Darken the remaining batter with the cocoa powder. Sift the cocoa powder into the remaining batter to prevent lumps (I wouldn’t use instant powder, as it doesn’t dissolve properly in the batter). A classic is simply dark cocoa powder, as our grandmothers used to use it. Pour the dark batter onto the light batter in the pan and fold it in spirally with a fork. This will blend the two batters to create a marbled pattern (using a large meat or grill fork held at a slight angle is particularly easy, and you’ll achieve a perfect pattern). Bake in a preheated oven at 150-160°C fan/convection oven (180°C top/bottom heat) for about 60 minutes. It shouldn’t get too hard a crust and should bake on the lighter side to avoid drying out. Of course, do the toothpick test. Let the cake cool slightly in the pan and then turn out onto a wire rack. Grandmothers used to dust it with powdered sugar, but you can also cover it with a cocoa-based glaze. Whatever you prefer. For the ultimate shine, these glazes, which come in small, bundt-like molds, are especially good. My grandmother insisted on serving it with whipped cream, but it tastes wonderful without it, too.