Birkmann 254 046 Instrucciones De Uso página 8

Marble cake the way grandma used to bake it
To make the moist marble cake you will need:
60 g chocolate (dark, min. 70 % cocoa), seeds of a vanilla pod,
180 g softened butter, 1 pinch salt, 160 g icing sugar, 4 eggs (size M),
250 g plain flour, 70 g cornflour, 1 sachet (15 g) baking powder,
180 g cream
Melt the chocolate in a warm bain-marie (do not boil). Meanwhile,
slice the vanilla pod with a sharp knife, scrape out the seeds and
cream in a bowl together with the butter, salt and icing sugar. Stir in
the eggs a little at a time. Mix together the flour, cornflour and baking
powder, sieve over the butter mixture and knead to a smooth dough.
Finally, stir in the cream. Divide the mixture into two equal parts. Stir
the melted chocolate into one half of the mixture.
Place the cake mould on a baking tray and grease it with baking spray*
(or butter). Put half of the light-coloured mixture into the mould fol-
lowed by all of the chocolate mixture. Cover with the remaining light-
coloured mixture and swirl the mixture with a fork to marble it.
Preheat the oven* to 160 °C (fan oven; middle shelf) and bake for
approx. 45 – 55 minutes.
After baking, allow the cake to cool in the mould for about 10 minutes.
Then carefully remove from the mould and allow to cool well on a cake
rack. If necessary, straighten the lower edge a little. Before serving,
dust with icing sugar. Tastes best when fresh!