Marble cake

Ingredients for 1 servings:

• 250 g butter
• 150 g sugar
• 1 pinch of salt
• 1 vanilla pod(s)
• 5 m.-sized eggs
• 375 g flour
• 125 g cornstarch
• 1 packet of baking powder
• 125 ml milk
• 100 g sugar
• 50 g cocoa powder
• 2 tbsp milk
• Breadcrumbs or almond flakes to sprinkle the mold
• Fat for the mold
• Icing sugar for dusting or
• Chocolate coating

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

according to grandma’s recipe

Preheat the oven to 175°C. Cream the softened butter with the sugar and salt until fluffy. Add the scraped seeds from the vanilla bean and beat in one egg at a time. Place the flour, cornstarch, and baking powder in a sieve and add alternately with the milk, mixing well. Place about 1/3 of the batter into a second bowl. For the dark batter, mix the sugar with the cocoa powder, add to the light batter, and mix well. Stir in the 2 tablespoons of milk, or more if needed; the batter shouldn’t be too stiff. Grease a Bundt cake pan thickly with butter and sprinkle with breadcrumbs or ground almonds or flaked almonds. Pour in the light batter first, then pour the dark batter on top. Combine the two batter layers by loosely pulling the light batter to the top with a fork and rotating the batter. Bake the cake on the lowest rack of the oven for 50-60 minutes. Let it rest for 10 minutes with the oven turned off. Allow to cool slightly in the pan, then carefully turn out onto a wire rack. Dust the cooled cake with powdered sugar or cover with chocolate coating.