Preparation
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1Preheat the oven. Soak Kölln flakes in 100 g eggnog. Beat the butter until fluffy, gradually stir in the salt and sugar. Add the eggs one at a time and mix carefully for about ½ minute each.
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2Mix the flour with cornstarch and baking powder and stir in portions. Gradually add the eggnog and Cologne flakes mixture and stir. Pour half of the dough into a greased Bundt cake tin (Ø 24 cm). Mix the other half of the dough well with the cocoa powder and then spread it over the light dough. Pull a fork through the dough in a spiral pattern and mix the two doughs together.
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3Bake the cake in the oven (be careful with the chopstick test!), let it cool slightly and remove it from the tin. Sprinkle with powdered sugar before serving. Beat the cream until stiff, stir in the remaining eggnog and serve with the cake. Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 50 minutes Preparation time: approx. 20 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Marble cake with eggnog
100 G
Regular Rolled Kölln Oat Flakes
170 G
Eggnog
250 G
softened butter
1 prize
Salt
250 G
Sugar
5
Eggs
250 G
Flour
100 G
Cornstarch
1 pack
baking powder
2 EL
Cocoa powder
1 EL
powdered sugar
200 G
whipped cream
