Marble cake, as classic as it gets

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tsp lemon(s), zest of an untreated
• 3 tbsp rum
• 400 g flour
• 100 g cornstarch
• 4 eggs
• 100 ml milk, approx.
• 3 tbsp cocoa, (Kaba) depending on your taste
• 5 tbsp milk
• 4 tbsp sugar
• 1 packet of baking powder
• Fat and breadcrumbs for the form

Instructions

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

First, cream the very soft butter or margarine until fluffy. Add the sugar, vanilla sugar, and salt, and continue beating vigorously. Beat the eggs one at a time into the mixture, then add the lemon zest and rum. Sift the flour with the cornstarch and baking powder. Gradually stir into the mixture. Stir in just enough milk alternately so that the batter doesn’t become too stiff. Don’t overmix the flour; just stir it in briefly. Grease a Bundt cake tin well and sprinkle with breadcrumbs. Tip: It’s best not to spread the breadcrumbs in the tin immediately after greasing; instead, refrigerate the tin for a while and then sprinkle with breadcrumbs immediately after adding the batter. This prevents the crumbs from becoming soggy. Pour two-thirds of the batter into the tin. Add the cocoa to the remaining batter and mix well with the milk and sugar. First spread the dark mixture over the light mixture and then swirl it through with a fork to create a spiral pattern. Bake the cake in a preheated oven at 175°C (350°F) for one hour, then check with a skewer to see if it’s actually done. Then let the cake cool on a wire rack (without the pan, of course). Dust with powdered sugar or cover with chocolate, or whatever…