Blueberry marble cake

Name: Blueberry marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 150 g Blueberries; 200 g Sugar; 250 g Butter or margarine; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 5 Eggs (size M); 450 g Flour; 50 g Cornstarch; 1 package Baking Powder; 100 ml Milk; 3 TABLESPOONS Orange juice; 50 g ground almonds; 2 TEASPOONS Cocoa powder; 1 TABLESPOON Icing sugar; 7-10 Tbsp possibly chocolate rolls

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

150 g Blueberries
200 g Sugar
250 g Butter or margarine
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
5 Eggs (size M)
450 g Flour
50 g Cornstarch
1 package Baking Powder
100 ml Milk
3 TABLESPOONS Orange juice
50 g ground almonds
2 TEASPOONS Cocoa powder
1 TABLESPOON Icing sugar
7-10 Tbsp possibly chocolate rolls

Directions

1
Sort the blueberries, wash and, except for a few for decoration, puree them finely with 25 g sugar. Cream fat, 175 g sugar, vanilla sugar, lemon peel and salt with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir alternately with milk and orange juice into the fat mass. Halve the dough. Stir blueberry puree, almonds and cocoa powder into one half of the dough. Pour light and dark dough alternately into a greased, flour-spread ring cake mould (2 1/2 litres capacity).
2
Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Cool in the mould on a grid for 10 minutes. Turn out of the mould. Let the cake cool down for 2 hours. Dust with icing sugar. Decorate with remaining blueberries and possibly with chocolate rolls