Filled espresso marble cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 15
  • 100 g Marzipan raw mass
  • 250 g soft butter or margarine
  • 1 pinch Salt
  • 225 g Sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 450 g Flour
  • 1 package Baking Powder
  • 100 ml Milk
  • 1 TABLESPOON instant espresso powder
  • 1 TABLESPOON Cocoa powder
  • 150 g Cherry Jam
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Grate marzipan. Cream fat, salt, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Stir in together with the milk.

  2. 2

    Dissolve espresso powder in 2 tablespoons of hot water. Halve the dough, stir into one half of marzipan and stir in cocoa and espresso into the other half. Pour light-coloured dough into a greased, flour-dusted box form (30 cm long, 1.75 litres capacity). Spread the dark dough over it. Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for about 10 minutes. Turn out onto a cake rack and let it cool down. Halve the cake twice lengthwise.

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest in the pan for about 10 minutes. Turn out onto a cake rack and let it cool down. Halve the cake twice lengthwise. Stir the jam until smooth and fill the cake with it. Dust the cake with icing sugar and cut into slices

  4. 4

    1 1/4 hours waiting time

Nutrition Facts

KCAL
380 kcal
CARBS
47 g
FATS
18 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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