*Preparation*

The package contains:

• 415 g baking mix (14.6 oz.)
• 25 g mix with cocoa (0.9 oz.)
• 15 g decorative sugar (0.5 oz.)

You need:

• A springform pan (Ø 26 cm / 10.2″)
• a little fat
• baking paper

And you add:

• 200 g whipped cream (7 oz.)
• 3 eggs (size M)
• 1 tablespoon milk

PREPARATION

• Grease the springform pan and cover the base with baking paper.
• Preheat oven. Top / bottom heat (recommended): around 160°C / 320°F. Convection oven: around 140°C / 280°F
• Prepare the batter and place the baking mix in a mixing bowl. Add the cream and eggs, use a mixer (stirring rods) briefly on the lowest, then on the highest speed for 3 minutes to form a smooth dough.
• Pour 2/3 of the dough into the pan and smooth it out. Mix the remaining dough with the mixture with cocoa and milk.
• Spread the dark dough on the light dough and pull through with a fork so that a marble pattern is created.
• Sieve half of the decorative sugar directly onto the dough.
• Put the 3 baking tin on the wire rack in the oven. Insert: lower third Baking time: approx. 45-50 minutes.
• After 45 minutes, make a cooking test. To do this, prick the center of the cake with a wooden stick. If the stick is dry and no more dough sticks to it, the cake is done.
• Carefully loosen and remove the springform edge immediately with the help of a table knife. Let the cake cool on the springform pan on a wire rack.
• Turn the cake out onto a kitchen board lined with baking paper or a flat plate and carefully peel off the baking paper. Place the cake platter on the cake and turn it back. Sprinkle with the rest of the decorative sugar before serving.