Marble cake on the tray

Ingredients for 1 servings:

• 250 g margarine or soft butter
• 200 g sugar
• 4 egg yolks
• 250 g flour
• 200 ml milk
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 2 tbsp cocoa powder
• 250 g sugar
• 250 g margarine or soft butter
• 350 g semolina (really that much, it’s not a typo)
• 125 g almond(s), ground
• 1 small bottle(s) of bitter almond flavoring (the small bottles of baking oil)
• 1 packet of vanilla sugar
• 4 egg whites
• ½ liter milk, boiling
• 200 g chocolate
• 150 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the first batter, beat the margarine with sugar and egg yolk until fluffy, then stir in the flour, milk, baking powder, vanilla sugar, and cocoa. Spread the batter onto a high-sided baking sheet (you can also use a baking frame if you like). For the second batter, combine the sugar, semolina, ground almonds, bitter almond oil, and vanilla sugar, then stir in the softened margarine (the batter will be quite firm). Beat the egg whites until stiff and stir into the stiffened mixture. Spread onto the first batter. Then bake at 180 degrees Celsius for about 30 minutes. Immediately after baking, pour half a liter of boiling milk over the still-hot cake. Once cooled, heat the cream with the chocolate until the chocolate has melted. Mix well and spread over the cake as the second icing (the cream in the chocolate makes it easier to cut the icing). At first, I had my doubts about whether a recipe with so much semolina would work, but the cake is super delicious and can be made a day or two in advance. It’s a bit reminiscent of the Bounty Mogel cake, although I prefer the marble cake and it’s not quite as rich. The semolina layer tastes like marzipan.