Marble cloud cake à la Mäusle

Ingredients for 1 servings:

• 400 g cream
• 4 egg yolks
• 1 pinch of salt
• 2 packets of vanilla sugar
• 125 g sugar
• 250 g spelt flour, fine
• 50 g cornstarch
• 1 pack of cream of tartar baking powder
• 100 g dark chocolate
• 1 tbsp cocoa powder, (baking cocoa)
• 1 tbsp rum (alternatively water)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Food combining baking recipe carbohydrates – with dark chocolate – without butter/margarine/oil

Butter and crumble a loaf pan (alternatively, rinse a silicone pan). For a flatter cake, place baking paper in the bottom of a 26 cm springform pan and lightly butter the edges. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Melt the dark chocolate – either in a double boiler or in the microwave. Beat the cream with the egg yolks, sugar, vanilla sugar, and salt until creamy. Mix the flour, cornstarch, and baking powder and add to the cream a spoonful at a time. Divide the batter in half and transfer the other half to another bowl. Add the melted chocolate, cocoa, and rum (or water) to one half and stir in. Now add a spoonful at a time, sometimes lighter, sometimes darker, batter to the pan. If you want it even more marbled, use a fork to create a spiral pattern throughout the pan. Bake for 40 to 45 minutes (loaf cake) or 30 to 35 minutes (springform pan) (test with a skewer). Let the cake cool slightly, then turn it out of the pan onto a wire rack and let it cool completely. The cake tastes great freshly baked, but even better 2 to 3 days later (store in a tightly sealed cake box in a cool place, but not in the refrigerator). Tip: If you like it even more chocolatey, melt 100g of dark chocolate with 50g of cream and, once cooled, drizzle it over the cake as a glaze.