Ingredients:
•2 tablespoons of rum
•6 egg yolks
•6 egg whites
•200 g butter, soft
•160 grams of sugar
•1 pack. Bourbon Vanilla Sugar
•1 pinch lemon zest, grated
•1 pinch of salt
•120 grams of sugar
•280 g wheat flour, 405s
•20 g cocoa powder, classic dark
•Icing sugar or cocoa fat glaze
•1/2 pack. baking powder
•100 ml milk, lukewarm
Preparation:
Cream the really soft butter with 160 g sugar and vanilla sugar as well as some lemon zest and the rum.
separate eggs. stir the egg yolks one by one into the butter_sugar_mass.
Beat the 6 egg whites with the Msp. Now salt until semi-solid and beat with the remaining 120g of sugar until snowy.
Weigh the flour and mix with the baking powder. Warm the milk slightly. Alternately (in about 3 – 4 steps), first sift some flour onto the butter-sugar-egg yolk mixture (a large hair sieve works well), then pour in some lukewarm milk and top with a portion of egg whites. Now fold everything in with a wooden spoon, ideally with a hole in the middle. (This is very important – you don’t need to use a mixer.)
When everything has been folded in and carefully mixed (it’s relatively easy as the dough stays fluffy), grease the cake tin well with butter and dust with flour. Pour half of the batter into the mold.
Now color the rest of the dough 🥮 dark with the cocoa powder. To do this, sift the powder into the remaining dough 🥮 to prevent lumps. I don’t have to use instant powder because it doesn’t dissolve properly in the dough🥮. Classic is simply the dark cocoa powder, as it was used by our grandmothers in the past.
Next, fill the dark batter onto the light batter in the mold and fold it in spirally with a fork🍴. This mixes both types of dough into a marble pattern.
It’s particularly easy to use a large meat or grill fork, held at a slight angle, and you’ll achieve a perfect pattern.
Bake in a preheated oven at 151°C – 160°C for approx. 60 minutes. Now in the top-bottom heat oven I would bake it at about 181°.
In any case, it shouldn’t get too hard a crust and bake rather lightly🔥 so that it doesn’t get dry under any circumstances. Of course you should do the chopstick test.
Now let the cake cool slightly in the pan and then turn out onto a wire rack.
Grandmothers used to sprinkle it with powdered sugar🥮, but you can also cover it with a cocoa-based glaze. Just as you like. These fat glazes, which are offered in small, Guglhupf-like moulds, are particularly suitable for an ultimate 🥮 shine.
Enjoy!!
