Marble Bundt cake

Ingredients

Directions

1. 1

   Separate eggs. Grate the 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 amaretto with a wooden spoon

4. 4

   Grease the pancake tin (2.5 litres capacity) and sprinkle with flour. Fill in half of the light-coloured dough, spread the dark dough on top and add the remaining light-coloured dough. Use a fork to pull the dough spirally through (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 45-50 minutes. Remove from the oven, place on a cake rack and allow to cool for about 30 minutes. Turn out of the tin and let it cool down on the grid. 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 it. Leave to dry

6. 6

   Melt the white couverture over a warm water bath. Let it cool down a bit or let it get dressed. Best put into a wide deep pasta plate. Carefully dip the top of the cake into the pasta, let it drip off a little. Dip it in again, turn it over, turn it over again immediately, let it drain and put it on. Place on a cake rack and let dry

7. 7

   waiting time approx. 3 1/2 hours