Marble cake Privolzskij

Ingredients for 1 servings:

• 300 g corn, ground
• 100 g brown rice, ground
• 100 g amaranth, ground
• 1 pinch of salt
• 1 bag of baking powder
• 100 g margarine, unhydrogenated
• 230 g egg liqueur, approx.
• 200 g wine – 250 g, good dry white
• 200 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 20 coffee beans, ground, halves
• 1 pinch of salt
• 120 g cane sugar
• 1 pinch of clove(s), ground
• 80 g margarine, unhydrogenated
• 100 g chocolate, bitter 70%
• 400 ml wine, red, dry, good, approx.

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + cow’s milk-free

Light dough: 300g ground corn, 100g ground brown rice, 100g ground amaranth, 1 pinch of salt, 1 sachet of baking powder, 100g unhydrogenated margarine, 230g egg liqueur, and a good dry white wine. Mix together for 3-5 minutes. The dough should look smooth. Add another 50ml of white wine if necessary. Set the dough aside. Dark dough: 200g ground corn, 50g ground brown rice, 50g ground amaranth, 20 ground coffee beans, 1 pinch of salt, 120g raw cane sugar, 1 pinch of ground cloves, 80g unhydrogenated margarine, 100g 70% dark chocolate ground in an almond mill, approx. 350ml good dry red wine, mix everything for approx. 3-5 minutes, add another 50ml or more of red wine if necessary, the dough should look smooth. Line a 26cm Æ ring or springform pan with baking paper, alternately pour the light and dark batter into the center of the pan, using a large spoon or 2 spatulas. Bake in a cold oven at approx. 140°C (convection oven) for approx. 85-100 minutes, do the needle test; please pierce the center as it takes a little longer to bake through. Let it set in the pan for about 20 minutes, then lower the ring and let it cool completely before cutting. My own recipe.