John Myers
Ingredients for 14 servings:
- 200 g butter
- 70 g powdered sugar
- 7 eggs
- 1 pinch of salt
- 1 packet of vanilla sugar
- ½ lemon(s) – zest, grated
- 80 g sugar (raw sugar)
- 220 g flour (wholemeal, spelt or wheat)
- 1 pinch of baking powder
- 110 g chocolate (cooking chocolate)
- Milk or cream as needed
- Butter and flour for the mold
- Powdered sugar, for sprinkling
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Separate the eggs. Beat the lukewarm butter with the icing sugar, vanilla sugar, and grated lemon zest until very fluffy. Gradually add the egg yolks. Beat the egg whites with salt and raw sugar until stiff peaks form. Carefully stir the flour and egg whites into the yolk mixture. Loosen with a little more milk, if desired. Color one-third of the batter with melted chocolate. Butter and flour a Bundt cake pan. Pour in half of the light-colored batter, spread the chocolate mixture on top, and finish with the remaining light-colored batter. Smooth the surface of the batter and bake the Bundt cake in a slightly preheated oven on the middle rack at 140°C – 150°C fan/convection oven for about 1 1/4 hours (170°C for a conventional oven). Do the needle test! Turn out onto a floured work surface and allow to cool. Remove from the pan and sprinkle with icing sugar.
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