Description
Locker-saftiger Marmorkuchen mit feiner Vanille-Note und zartem Eierlikör-Aroma, durchzogen von dunkler Schokolade. Goldbraune Kruste, marmorierte Optik, weiche Krume – ein unwiderstehlich aromatisches Genuss-Erlebnis.
Ingredients
Scale
- etwas Fett (for greasing the pan)
- etwas Weizenmehl (for dusting the pan)
- 250 g Weizenmehl
- 3 gestrichene TL (level teaspoons) Dr. Oetker Original Backin (baking powder)
- 150 g Zucker
- 1 Päckchen Dr. Oetker Vanillin-Zucker (vanilla sugar)
- 1 Prise Salz
- 150 g weiche Butter oder Margarine
- 3 Eier (Größe M)
- 200 ml Eierlikör
- 10 g Dr. Oetker Kakao (1 EL, for the dark batter)
- 1 EL Eierlikör (for the dark batter)
- 100 g Puderzucker
- 2 – 3 EL Eierlikör (for the glaze)
- etwa 1 TL Dr. Oetker gehackte Pistazien
Instructions
- Prepare your baking equipment by greasing a loaf pan (25 x 11 cm) thoroughly with a bit of fat, making sure to cover all the sides and corners. Dust the greased pan evenly with a little flour to prevent sticking. Preheat your oven to 180°C (top/bottom heat) or 160°C (fan-forced).
- In a large mixing bowl, combine the flour and baking powder and mix well. Add the sugar, vanilla sugar, salt, softened butter or margarine, eggs, and Eierlikör to the bowl. Using an electric mixer with beaters, mix the ingredients at the lowest speed until just combined, then increase to the highest speed and beat for 2 minutes until the batter is smooth and homogenous.
- Pour about three-quarters of the light batter into the prepared loaf pan and spread it evenly. For the dark batter, sift the cocoa powder and stir it together with one tablespoon of Eierlikör into the remaining batter until fully combined and no streaks remain. Gently spoon the dark batter on top of the light batter in the pan. Create a marble pattern by inserting a fork or skewer into the batter and swirling it through the two batters in a spiral motion.
- Place the filled pan on the lower third rack of the preheated oven. Bake the cake for approximately 65 minutes. After about 15 minutes of baking, use a sharp knife to make a shallow, 1 cm-deep lengthwise cut along the center of the cake. This helps the cake to rise evenly and develop a beautiful crack.
- After the baking time is over, check the cake for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully loosen the edges with a knife if needed, invert the cake onto a wire rack, and allow it to cool completely.
- To make the glaze, place the powdered sugar in a bowl and gradually stir in 2 to 3 tablespoons of Eierlikör, mixing until you achieve a thick but pourable icing. Pour the glaze over the cooled cake and spread it evenly over the top, allowing it to drip down the sides slightly. While the glaze is still wet, sprinkle the chopped pistachios evenly over the top for decoration. Let the glaze set before slicing and serving.
Notes
For the best marbled effect, avoid over-mixing the batters once combined in the pan. The cake tastes even better after resting for a few hours or overnight, as the flavors meld beautifully. Store any leftovers in an airtight container to keep the cake moist. If you don’t have Eierlikör, you can substitute with another creamy liqueur, but the unique flavor of Eierlikör is highly recommended for this recipe.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
