Poppy seed marble cake

Ingredients

Directions

1. 1

   Mix the poppy seed baked goods, 2 eggs and egg liqueur with the whisk of the hand mixer. In another bowl, mix the soft fat, sugar and salt with the whisks of the hand mixer until creamy. Stir in 4 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Pour the dough and poppy seed mixture alternately into a greased, breadcrumbed ring cake tin (2.5 litres capacity).

2. 2

   For marbling, use a spoon to pull the poppy seed mixture through the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Cover after 40 minutes if necessary. Leave the cake to rest in the tin for 10 minutes, turn out on a grid and let it cool down. Melt the chocolate coating on a hot water bath and spread it, except for 1 tablespoon, on baking paper and let it get firm. Break the couverture into pieces. Melt the rest of the couverture again. Pour into a freezer bag and cut off a small corner. Fasten the chocolate door pieces to the cake with chocolate patches.

3. 3

   Melt the chocolate coating on a hot water bath and spread it, except for 1 tablespoon, on baking paper and let it get firm. Break the couverture into pieces. Melt the rest of the couverture again. Pour into a freezer bag and cut off a small corner. Fasten the chocolate door pieces to the cake with chocolate patches. Whipped cream tastes good with it