Cranberry Marble Cake
very easy
75 mins
75 mins
Ingredients
- 250 g Butter
- 275 g Sugar
- 1 pinch Salt
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 200 g + 2 tablespoons flour
- 150 g Buckwheat flour
- 1 package Baking Powder
- 150 ml Milk
- 5 TABLESPOONS Beetroot juice
- 5 sheets Gelatine
- 500 g Whipped cream
- 250 g + 2 tablespoons thickened cranberries
- 7-10 Tbsp Fat and flour
Directions
- 1
Cream butter, 200 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix 200 g flour, buckwheat flour and baking powder and stir in alternately with the milk.
- 2
Put half of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and spread. Mix the remaining dough with beetroot juice and 2 tbsp. flour. Fill the dough into the springform pan as well and swirl a little with a fork.
- 3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes, remove from oven and let cool on a cake rack.
- 4
Soak gelatine in cold water. Whip the cream until stiff, while pouring 75 g of sugar. Mix 250 g cranberries with about half of the cream. Squeeze the gelatine and melt it in a pot.
- 5
Add 5 tablespoons cranberry cream to the gelatine, stir the gelatine into the cranberry cream. Fold in the remaining cream.
- 6
Carefully remove the base from the springform pan and place on a cake plate. Cut the base in half horizontally. Spread the bottom layer with about 1/3 of the cranberry cream. Put the lid on and spread the rest of the cream all around the cake.
- 7
With the help of a spoon, make grooves in the cream. Chill the cake for at least 2 hours. Decorate with 2 tablespoons of cranberries.
Nutrition Facts
440 kcal
46 g
25 g
6 g
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