180 g Ground hazelnuts
2 tsp baking powder
15 g cocoa
6 piece eggs
420 g flour
2 tbsp icing sugar
30 g margarine
250 ml milk
250 g rapeseed oil
500 g sugar
30 g vanilla sugar
Mix the oil, sugar and vanilla sugar with the whisk of a hand mixer until creamy. Stir in the eggs one at a time until the mixture is smooth.
Mix the flour, hazelnuts and baking powder and stir into the batter, alternating with the milk.
Ingredients
250 g rapeseed oil, 30 g vanilla sugar, 6 piece eggs, 400 g flour, 180 g Ground hazelnuts, 250 ml milk, 500 g sugar, 2 tsp baking powder
Melt the margarine in a pan over a medium heat.
Grease the cake tin with the margarine and sprinkle with flour.
Ingredients
30 g margarine, 20 g flour
Pour two thirds of the batter into the tin and smooth out.
Mix the remaining batter with the cocoa, pour onto the light-coloured batter and spread.
Pull a fork through both layers in a spiral to create the typical marbling.
Ingredients
15 g cocoa
Start the “Marble cake” programme and follow the steps.
Once the BORA X BO has heated up, put the cake tin inside on the oven rack.
Remove the finished cake, invert it, and let it cool upside down.
Dust with icing sugar before serving.
Ingredients
2 tbsp icing sugar
1987.75
31.49 g
109.37 g
219.88 g
