Marble sheet cake with peach curd and berry topping

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 275 g Butter or margarine
  • 300 g Sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 500 g Flour
  • 1 package Baking Powder
  • 6 TABLESPOONS Milk
  • 2 TABLESPOONS Cocoa powder
  • 375 g Blackberries
  • 375 g Raspberries
  • 1 l Peach juice
  • 200 ml Lemon juice
  • 50 g Cornstarch
  • 6 Egg yolk (size M)
  • 7-10 Tbsp possibly small lemon slices
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cream 250 g fat, 225 g sugar and vanillin sugar. Add eggs bit by bit and stir until creamy. Mix flour and baking powder, sieve and stir into the fat egg mass with 4 tablespoons of milk.

  2. 2

    Spread half of the dough on a greased baking tray. Stir the remaining milk and cocoa into the remaining dough. Spread the dark dough on the light one. Pull the dough spirally with a fork.

  3. 3

    Smooth the dough. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 20-25 minutes. Let the cake cool down. Sort the berries. Boil up peach and lemon juice, remaining fat and sugar.

  4. 4

    Stir cornflour and some water until smooth, stir into the boiling liquid and bring to the boil again briefly. Stir in egg yolk. Carefully fold in 2/3 of the blackberries and spread Berry Curd on the marble dough.

  5. 5

    Sprinkle the rest of the blackberries and raspberries on the cake and let it set. Serve the cake decorated with lemon slices. Makes about 24 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake