Oma pantkes marmorkuchen

Yield: 16 Servings

Measure Ingredient
250 grams Butter
250 grams Sugar
500 grams Flour
2 cups Milk; about (up to)
4 \N Eggs (up to)
20 grams Vanilla sugar (up to)
3 teaspoons Baking-powder
2 teaspoons Rum flavoring; about
5 tablespoons Dark cocoa (the real thing)
7 tablespoons Sugar
1 tablespoon Soluble coffee
2 tablespoons Strong rum (up to)
10 grams Vanilla sugar
1 teaspoon Baking-powder
1 dash Milk
10 tablespoons White dough



From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:20 +0200 From: hz225wu@... (Micaela "Stayka" Pantke) (BTW, 180 degrees Celsius = 356 degrees Fahrenheit). Enjoy! White Dough: Stir butter, sugar, and eggs until foamy. Sieve flour, and leave about 1 tbsp of it. Stir flour, milk and rum flavoring into the butter/sugar/egg mass.

When the dough is ready, mix the baking-powder with the rest of the flour and add to the dough.

Dark Dough: Mix cocoa, coffee, sugar, rum and baking-powder with a little bit of milk. This stuff should be a little bit thicker than the white dough. If you accidentally poured a little bit too much milk in the cocoa mass, you can add a small amount of flour until you have the right consistency.

When the cocoa stuff is well blended, add ten good tablespoons of the white dough and blend well as well. (funny pun...) Oil baking pan, and dress with bread-crumbs. Then fill in alternatingly white and dark dough.

Heat oven to 180 deg C and bake one hour and five minutes.



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