Marble cake with Advocaat
Ready in: 1:15 h
Preparation time: 20 min.
Created on: 06.11.2018
- Grease the Bundt tin with butter and dust with flour. Pre-heat the oven to 180 °C. Put the butter in pieces, the sugar, vanilla sugar and salt into the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4 until frothy. Add the eggs and, with the measuring beaker in place, mix for 30 seconds/speed setting 4. Use the spatula to scrape down the inside of the blender jug.
- Mix the baking powder into the flour, sieve over the butter and sugar mixture and, with the measuring beaker not inserted, mix for 45 seconds/speed setting 4 to make a smooth batter. In the meantime, add the eggnog in a thin stream through the filler opening. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Pour half of the mixture into the cake tin. Sieve the cocoa powder over the remaining mixture, add the rum flavouring and, with the measuring beaker in place, stir until smooth for 15 seconds/speed setting 4. Pour it into the tin on top of the light-coloured mixture.
- Draw a fork through the batter from the bottom to the top in a spiral shape to create the marble effect. Bake the cake for approximately 45 minutes on the middle shelf. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Remove the cake from the oven and allow to rest in the tin for 10 minutes. Then turn it out of the tin and allow to cool completely on a cake rack. Serve dusted with icing sugar.
Bon appétit with Monsieur Cuisine