PMW Social: Marmorkuchen with Tekla Cunningham

Celebrate J.S. Bach’s birthday month by learning how to bake a delicious Marmorkuchen, a favorite delight from Germany and Austria. Vanilla and chocolate cake batters scented with lemon zest are swirled together for an easy and spectacularly delicious cake! 

This is intended to be an interactive experience – please check out the recipe and instructions below to get your ingredients prepared now. Of course, if you prefer, feel free to join and observe.

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Marmorkuchen

Recipe from Saveur Magazine by Rick Rogers, based on Demel’s recipe

Equipment: 

Standing mixer with a whisk and paddle attachment (or a whisk and a strong arm!)

Extra mixing bowl

Digital scale or measuring cups

Measuring spoons

Gugelhupf or Bundt cake pan, OR loaf pan

Spatula for scraping the batter into the pan

Whisk 

Sieve 

Ingredients

·    17 tbsp. unsalted butter, softened

·    1 ³⁄₄ cups flour

·    2 oz. semisweet chocolate, preferably 54%, roughly chopped

·    2 tbsp. dark rum

·    3 tbsp. cornstarch

·    ¹⁄₂ tsp. salt

·    ¹⁄₂ cup confectioners’ sugar, plus more for dusting

·    2 tbsp. lemon zest

·    1 tbsp. vanilla extract

·    5 eggs, separated

·    1 cup sugar

NB: Please have eggs and butter at room temperature in time for the class (I’ll take my eggs and butter out of the fridge about 2 hours before the class).