Tri-coloured double-decker marble cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream butter, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 100 ml milk.

2. 2

   Cut the dough into thirds and divide into three bowls. For the pink dough, stir 2 tbsp. sugar, 5 tbsp. milk and red fruit jelly powder into the dough using the whisks of the mixer. For the brown dough, mix 2 tbsp. sugar, cocoa and 5 tbsp. milk with the whisks of the mixer under another dough.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease two ring cake moulds (small approx. 575 ml capacity; large approx. 2.5 l capacity) well and dust with flour. Using tablespoons, put the three different doughs alternately into the two moulds until they are each too nearly 2⁄3 full.

4. 4

   Using a fork, pull the doughs through in a spiral shape. Bake the small form in a hot oven for 45-50 minutes. Bake the big form at the same time for about 1 hour.

5. 5

   Take out the cake. Leave to cool on a cake rack for about 30 minutes. Carefully turn out of the moulds. Let it cool down.

6. 6

   In the meantime, finely crush the sugar pearls. For the icing, sieve the icing sugar into a large bowl. Stir egg white and 3-4 tbsp. milk with the whisk of the mixer until smooth.

7. 7

   Coat the large cake on the cake rack evenly with part of the icing. Place the small cake on top immediately. Cover with the rest of the icing. Sprinkle with crushed sugar beads. Leave to dry.

Nutrition Facts

KCAL
300 kcal

CARBS
44 g

FATS
11 g

PROTEINS
4 g