Marble Guglhupf on a black plate and 2 pieces of cake on small plates with whipped cream, golden forks and apple blossoms

Vanilla marbled bundt cake

55—60 Min

Incredibly light and so moist: The experts at Landtmann's Fine Patisserie are letting you in on the secret to delicious marbled Bundt cake with real Bourbon vanilla sugar.

Ingredients 10 Portions

Preparation

  1. 1

    First, separate the eggs. Then cream the butter, powdered sugar, vanilla sugar and lemon peel. Gradually mix in the egg yolks.

  2. 2

    Beat the egg whites and caster sugar until fluffy.

  3. 3

    Fold the flour into the butter mixture and then fold in the beaten egg white.

  4. 4

    Mix the cocoa powder with water until smooth, then mix into around 1/3 of the batter.

  5. 5

    Pour half of the white batter into a greased and floured Bundt pan, followed by the cocoa mixture and then the remaining white batter.

  6. 6

    Using a wooden skewer, briefly mix the layers of batter together.

  7. 7

    Bake at 170°C (338°F) for 45 minutes, then turn out of the pan.

  8. 8

    Once cooled, sprinkle the Bundt cake with powdered sugar.

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