Poppy seed marble cake

Name: Poppy seed marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g soft butter or margarine; 1 pinch Salt; 175 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 7-10 Tbsp juice of 1/2 lemon; 500 g Flour; 1 package Baking Powder; 1/2 package Sauce powder "Vanilla flavor; 6-8 TABLESPOONS Milk; 1 sachet (250 g) ready-to-bake poppy seed filling; 250 g Icing sugar; 1 Protein; 3-4 Tbsp Orange juice; 7-10 Tbsp Orange pieces and lemon balm; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g soft butter or margarine
1 pinch Salt
175 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
7-10 Tbsp juice of 1/2 lemon
500 g Flour
1 package Baking Powder
1/2 package Sauce powder "Vanilla flavor
6-8 TABLESPOONS Milk
1 sachet (250 g) ready-to-bake poppy seed filling
250 g Icing sugar
1 Protein
3-4 Tbsp Orange juice
7-10 Tbsp Orange pieces and lemon balm
7-10 Tbsp Fat and flour

Directions

1
Cream the fat with the whisk of the hand mixer. Add salt, sugar and vanilla sugar. Stir in first eggs one after the other, then lemon juice. Mix flour, baking powder and sauce powder and sieve over it. Alternately stir in the milk.
2
Halve the dough. Stir the poppy seed filling into one half of the dough. Grease a 2.5 litre cake tin and dust with flour. Fill in dough alternately by the spoonful. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Remove from the oven and leave to rest in the mould for approx. 10 minutes. Turn out onto a cake rack and let it cool down. Sift icing sugar. Mix with egg white and orange juice to a thick icing.
3
Remove from the oven and leave to rest in the mould for approx. 10 minutes. Turn out onto a cake rack and let it cool down. Sift icing sugar. Mix with egg white and orange juice to a thick icing. Cover the cake with it. Decorate with orange pieces and lemon balm
4
waiting time approx. 1 1/4 hours