Marble Bundt cake

Ingredients

Directions

1. 1

   Separate eggs. Grate marzipan. Cream butter with the whisk of the hand mixer. Add egg yolks and 100 g sugar and stir in. Add marzipan and vanilla sugar and stir until the sugar is dissolved

2. 2

   Whisk the egg whites and salt with the whisk of the hand mixer until stiff, adding 50 g sugar. Mix flour, wholemeal flour, baking powder and almonds. Stir the beaten egg white and flour mixture loosely with a wooden spoon into the marzipan mixture

3. 3

   Roughly chop the chocolate and melt over a warm water bath. Put 1/3 of the dough into a small mixing bowl and stir in cocoa, chocolate, rum and liqueur with a wooden spoon

4. 4

   Grease the pancake tin (1.6 litres capacity) and sprinkle with flour. Fill in half of the light dough, spread the dark dough on top. Finish with the rest of the light-coloured dough. Pull the dough spirally with a fork (marble). put almond flakes on the dough

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven, place on a cake rack and allow to cool for approx. 30 minutes. Turn out of the tin and let it cool down on the cake rack. In the meantime, roughly chop the white and dark chocolate coating one by one. Melt the dark couverture over a warm water bath. Cover the cake with the chocolate. Leave to dry

6. 6

   Melt the white couverture over a warm water bath. Let it cool down a little bit or let it put on. Let the white couverture run over the cake. Place on a cake rack and allow to dry

7. 7

   waiting time approx. 3 1/2 hours