Cream-Based German Marble Cake (Marmorkuchen) | No Butter, Extra Moist скачать в хорошем качестве

Cream-Based German Marble Cake (Marmorkuchen) | No Butter, Extra Moist

This is my cream-based German Marmorkuchen (Marble Cake) — a family-style recipe made without butter. Instead of butter, I use whipping cream, lightly whipped, which makes the cake softer, more forgiving, and consistently moist. This version avoids the classic “speckig” problem and works especially well in a bundt pan. 🧁 Cream-Based German Marmorkuchen (No Butter) Baking Pan Bundt pan (well buttered, no flour) 🧾 Ingredients Vanilla Batter 350 g whipping cream (35%) → about 1½ cups 210 g sugar → about 1 cup 1 small pinch of salt 4 g vanilla→ about 1 tsp 5 eggs (large, room temperature) 160 g milk → about ⅔ cup 450 g all-purpose flour→ about 3½ cups 20 g baking powder → about 5 tsp Chocolate Batter 30 g cocoa powder → about ¼ cup 60 g milk (warm, not hot) → about ¼ cup 🔧 Step-by-Step Instructions 1️⃣ Prep Butter the bundt pan generously (no flour). Preheat oven to 320–325°F (160–165°C). Place an oven thermometer inside if available. 2️⃣ Whip the Cream Base Add whipping cream, sugar, salt, and vanilla to the mixer. Mix on medium speed until the cream thickens slightly → not whipped cream, just a creamy, fluffy texture. 3️⃣ Add Eggs Add eggs one at a time, mixing briefly after each. Low speed is fine for safety and control. 4️⃣ Add Milk, Flour & Baking Powder Pour the milk into the bowl first. Add flour on top. Sprinkle baking powder evenly over the flour. Mix on low speed, just until combined. Scrape the bowl once if needed — do not overmix. 5️⃣ Create the Chocolate Batter In a small bowl, mix cocoa powder + warm milk by hand. Stir until smooth and paste-like. Take about half of the batter and mix it with the chocolate paste (low speed, ~20–30 seconds). 6️⃣ Fill the Pan (No Fork Swirl) Pour vanilla batter first into the pan. Pour chocolate batter on top. Do not swirl — this creates a natural yin-yang marble effect. 7️⃣ Bake Bake at 320–325°F (160–165°C). Total bake time: 50–55 minutes. Internal temperature target: Insert probe after ~40 minutes Final temperature: 200–203°F (93–95°C) ✔ Knife test should come out clean ✔ Cake should feel set, not soft in the center 8️⃣ Cooling & Release Cool in the pan 15–20 minutes. Place a plate on top and flip. Let cool fully before slicing (about 60 minutes total cooling). 📝 Notes This cream-based method is more forgiving than butter cakes No butter clumps, no dry crumb Same base can be adapted for other cakes (future videos!) If you try this recipe, let me know how it turned out — and thanks for baking along 😊 00:00 Introduction 00:38 Preparing the pan (butter only, no flour) 03:24 Mixing the batter (cream-based, no butter) 16:50 Filling the pan – vanilla layer first, chocolate layer 22:06 Baking & results 25:09 Unmolding, tasting, storage & freezing tips