Marble cake with corn flour and double cream

Ingredients for 1 servings:

• 280 g flour
• 3 tbsp corn flour
• 1 tbsp baking powder
• 4 eggs
• 200 g sugar
• 250 g butter, soft
• 1 cup double cream
• 100 ml milk
• 2 packets of vanilla sugar
• 100 g drink powder (chocolate powder)
• 50 ml milk
• Butter, for the mold
• Flour , for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Mix the eggs, sugar, butter, vanilla sugar, 100 ml milk, and the double cream well. Add the flour, cornflour, and baking powder. Butter and flour a Savarin or Bundt cake pan well. Pour one-third of the batter into the pan, mix the remaining third with the chocolate powder and 50 ml milk well, and pour it onto the white batter. Now, using a wooden skewer or similar tool, fold in the dark batter to create a marbled texture. Bake in a preheated oven at approximately 185 degrees Celsius (top and bottom heat) for 50 minutes (use a skewer to test the thickness). After 25 minutes, place a piece of aluminum foil over the cake to keep it moister. Let it cool. Then sprinkle with powdered sugar or drizzle with icing. The cake won’t be as sweet, but it will be very moist.