Marble layer cake

Ingredients

Directions

1. 1

   Coarsely chop the chocolate coating and melt in a water bath. Coarsely crumble the amaretti. Place the fat, salt, 175 g sugar and vanillin sugar in a mixing bowl and beat until foamy with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, add one by one and stir in. Stir in 125 ml milk, 75 g almonds and flavour.

2. 2

   Divide the dough into three. Stir cocoa, remaining sugar, 3 tablespoons of chocolate coating and remaining milk under one third of the dough. Mix second dough with almond biscuits and liqueur. First put the dark dough into a well-greased springform pan with flour and a cane bottom insert (26 cm Ø), spread the light dough on top and finally fill the almond biscuit dough on top. Marble with a fork. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. In the meantime roast the remaining almonds in a pan without fat until golden brown. Remove the cake from the oven, let it cool down on a grid and remove from the tin. Heat the chocolate coating again in a water bath and pour over the cake. Sprinkle with granulated sugar and roasted almonds. Let the icing dry.

3. 3

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 50 minutes. In the meantime roast the remaining almonds in a pan without fat until golden brown. Remove the cake from the oven, let it cool down on a grid and remove from the tin. Heat the chocolate coating again in a water bath and pour over the cake. Sprinkle with granulated sugar and roasted almonds. Let the icing dry. Whipped cream tastes good with it. Results in about 22 pieces