Stracciatella marble cake with apricots

Name: Stracciatella marble cake with apricots
Cook time: 20 min
Total time: 20 min
Yield: 24
Ingredients: 7-10 Tbsp Grease; 2 can(s) (425 ml each) Apricots; 550 g Flour; 100 g Cornstarch; 7-10 Tbsp 1 1⁄2 packet of baking powder; 200 g + 75 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 375 g soft butter/margarine; 6 Eggs (Gr. M); 200 ml + 5 tablespoons of milk; 3 TABLESPOONS Rasp chocolate (dark chocolate); 75 g Cocoa; 7-10 Tbsp Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
2 can(s) (425 ml each) Apricots
550 g Flour
100 g Cornstarch
7-10 Tbsp 1 1⁄2 packet of baking powder
200 g + 75 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
375 g soft butter/margarine
6 Eggs (Gr. M)
200 ml + 5 tablespoons of milk
3 TABLESPOONS Rasp chocolate (dark chocolate)
75 g Cocoa
7-10 Tbsp Icing sugar

Directions

1
Grease the fat pan (32 x 39 cm; at least 3.5 cm deep). Drain the apricots. Mix flour, starch, baking powder, 200 g sugar, vanilla sugar, 1 pinch of salt, fat in flakes, eggs and 200 ml milk with the whisk of the hand mixer until everything is mixed well.
2
Cut the dough in half. Stir grated chocolate into one half of the dough. Stir 75 g sugar, cocoa and 5 tbsp milk into the other half of the dough.
3
Put both doughs alternately as blobs on the fat pan, pull through spirally with a fork and smooth them down.
4
Spread the apricots on the dough with the curvature upwards, press lightly. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 35 minutes. Let them cool down. Dust with icing sugar before serving.