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A traditional German Marble Cake
Published On: 20 Feb 2007
hindi: Cheeni / Shakkar
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Baking Powder
tamil: Baking Powder
malayalam: Baking Powder
telugu: Baking Powder
kannada: Baking Powder
hindi: Baking Powder
Preheat the oven at the top and bottom. Grease the mould.
Stir the soft margarine(or butter) with a hand mixer with whisk until it becomes smooth and homogenous.
Gradually add the sugar, vanilla sugar, rum flavouring and salt, and stir until the mixture thickens.
Add 1 egg at a time, whisking each one for about 1/2 minute at the highest setting(very fast).
Mix together the flour and baking powder, sift and add to the margarine and egg mixture in 2 stages, alternating with the milk, stirring briefly with a mixer set at the medium setting.
Spoon two-third of the cake mixture into the greased tin(mould).
Sift the cocoa powder and add to the rest of the cake mixture together with the milk and sugar.
Spoon(put) the dark-coloured cake mixture on the top of the light-coloured cake mixture and drag a fork or spoon through the two layers in a spiral movement to create a marbled pattern.
Put the mould(tin) on a shelf in the oven.
On Top/bottom heat: 180ªC(350ªF)-preheatedFan oven: 160ªC(325ªF)-not preheatedBaking Time:- about 60 minutes
Type of Mould:-You need a ring shape(gugelhupf) mould of 24 cm(9 1/2 inches) diameter orA well greased rectangular tin(35*11 cm/ 14*4 1/2 inches).
Ater about 15 mins in the oven, make a cut about 1 cm in deep in the middle along the length of the cake to ensure a neat crack in the centre and continue baking.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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