Raspberry Chocolate Marble Cake

Name: Raspberry Chocolate Marble Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Flour; 1 package Baking Powder; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 250 ml Oil; 2 TABLESPOONS Cocoa powder; 100 g Raspberry Jelly; 200 g Double cream cream cheese; 25 g Icing sugar; 100 g Whipped cream; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Flour
1 package Baking Powder
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
250 ml Oil
2 TABLESPOONS Cocoa powder
100 g Raspberry Jelly
200 g Double cream cream cheese
25 g Icing sugar
100 g Whipped cream
7-10 Tbsp Aluminium foil

Directions

1
Mix flour and baking powder. Add sugar, vanillin sugar, eggs, oil and 1/8 litre water and mix with the whisk of the hand mixer to a smooth dough. Halve the dough and stir in one half of the cocoa.
2
Place the dough alternately with a tablespoon always in the middle (in the same place) in a greased springform pan (20 cm Ø). In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) bake for about 1 1/4 hours. If necessary, cover with foil after approx. 45 minutes. Take the finished cake out of the oven, let it rest in the mould for about 10 minutes, remove the edge of the springform pan and bake the cake in the oven.
4
Stir the jelly with a whisk until smooth. Whip 75 g jelly, cream cheese and icing sugar with the whisk of the hand mixer for about 2 minutes until creamy. Whip cream until stiff and fold in. Remove the cake from the springform pan and place on a cake platter.
5
Spread cream loosely on top. Warm the rest of the jelly in a small pot and drizzle over the cream.