A perfect cake for an afternoon tea or even for a lunchbox. My boys regularly request this cake as they like the mix of vanilla and chocolate. The advantage is that, in case some pieces are left over, which doesn’t happen very often, they freeze beautifully and can be defrosted either in the microwave or by leaving at room temperature.
The way I freeze pieces of cake is rather handy as I separate each piece with a bit of baking parchment and put it onto the lid of a Tupperware box, closing it with the bottom part of the Tupperware. That way I can take out the amount of slices I need and don’t have to defrost an entire cake.
Recipe Austrian Marble Wreath Cake
- 5 eggs
- a pinch of salt
- 100 g sugar
- 250 g soft butter
- 125 g sugar
- 2 tablespoons vanilla extract
- 250 g flour
- 2 teaspoons baking powder
- 25 g dark chocolate, melted
- 1-3 tablespoons rum (optional)
Separate the eggs, beat the egg whites with a pinch of salt and then add 100 g of sugar.
Beat the butter for about 5 minutes and slowly add 125 g of sugar and vanilla. Add the egg yolks one by one into the butter mixture and mix for another minute.
Add the flour and baking powder as well as the rhum to the butter-egg mixture and mix everything.
Fold first a third of the egg-whites carefully into the mix, then the rest.
Pour 2/3 of the dough into a wreath or a baking tin.
Mix the last third with the melted chocolate. Pour over the white dough and marble with the aid of a fork.
Bake in the oven for about an hour at 160C depending on what kind of mold you use.
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