Christmas marble cake

Name: Christmas marble cake
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and flour; 75 g + 225 g chocolate coating (e.g. cinnamon & coriander v. Lindt); 200 g soft butter/margarine; 225 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 4 eggs (Gr. M); 300 g flour, 50 g cornstarch; 3 deleted Tsp Baking Powder; 6 TABLESPOONS dry white wine; 2 TABLESPOONS flaked almonds; 25 g white plate fat (e.g. palmine); 7-10 Tbsp Icing sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and flour
75 g + 225 g chocolate coating (e.g. cinnamon & coriander v. Lindt)
200 g soft butter/margarine
225 g Sugar
1 package Vanillin sugar
7-10 Tbsp salt, 4 eggs (Gr. M)
300 g flour, 50 g cornstarch
3 deleted Tsp Baking Powder
6 TABLESPOONS dry white wine
2 TABLESPOONS flaked almonds
25 g white plate fat (e.g. palmine)
7-10 Tbsp Icing sugar

Directions

1
Grease a box form (approx. 2 l capacity; approx. 30 cm long) and dust with flour. Coarsely chop the entire chocolate coating, melt 75 g in a hot water bath. Cream fat, sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in portions briefly. Halve the dough. Stir into 1 half of the wine and into the 2nd half of the liquid chocolate coating
2
Fill both doughs alternately into the mould, then pull through spirally with a fork. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 50 minutes. Leave to cool in the mould for approx. 10 minutes. Then turn out and let cool down
3
Roast the almonds without fat, let them cool down. Melt 225 g couverture with plate-fat in a hot water bath. Cover the cake with it. Sprinkle with almonds and let dry. Dust with icing sugar