Marmokuchen or Marbled cake is a big thing here in Germany. Except for the German name, you actually find this cake in many countries and I have no idea where it originated from. In any case, it’s always good with a cup of tea!
A while ago, I’ve come up with a recipe for marbled cake using crème fraîche and almond powder (posted here in French). You can actually marble any cake batter, just like this yoghurt cake /muffins here or with raspberry there.
Today’s version has less ingredients but tastes just as good. It actually tastes like the one I buy from my favorite bakery here in Neustadt, except that theirs looks way bigger than mine.
I have adapted the recipe from Mondamin’s feine Speiserstarke box (it’s a brand of corn starch in Germany)..I’m very satisfied with the result.
I must say that the cake becomes crumbly the next day, but that’s fine. If you want to find the same texture from the first day of baking it, you may warm it for 4 seconds in the microwave or just dip it in a cup of hot tea before eating it (I know some might find it ridiculous but try it first, when you become expert in the matter no crumb will fall inside your cup)..Today, the cake is in its 4th day since I baked it and it tastes so good.
For 22 cm kugelhof tin/ 16 portions
Prep: 10 min – Baking: 1h
- 250g butter, soft
- 190g caster suugar
- 1 vanilla pod or a good teaspoon of vanilla extract
- 4 eggs
- 150g of corn starch
- 150g of flour
- 3 tsp of baking powder
- 2 tbsp of 100% cocoa powder (heaped tbsp for me)
- 2 tbsp of milk
Preheat the oven at 170 degrees C.
Beat the softened butter with sugar, vanilla and salt for a couple of minutes until soft and creamy.
Add the eggs one by one and continue beating until fully blended in.
Add in the flour and baking powder, all sifted, mix for 2 minutes until the batter looks smooth.
Take off 1/3 of the batter in a bowl and mix in the sifted cocoa powder, add in the milk and stir.
Fill 1/3 of the batter into a marble cake tin. spread the cocoa batter over and finish with the 3rd of the batter.
Bake the cake for about 60 min (if it is too dark above, to cover half of the baking time with a piece of aluminum foil).
Let cool and sprinkle some icing sugar on the top.
Cut your slice and have a kaffee-kuchen moment, Germany style! Everyone seems to be adddicted to this formula over here!