Marble Cake with Kriecherln

For the marble cake with Kriecherln, first butter a springform pan with a diameter of 26 cm and dust with flour (alternatively breadcrumbs). Core the Kriecherl with a knife and cut in half.

For the marble dough, separate the eggs. Beat the sugar with the egg yolks and vanilla sugar until fluffy, then beat the egg whites until firm. Sift flour and baking powder. Stir the oil and water into the yolk mixture, then add the flour. Finally, gently fold in the beaten egg whites and pour half of the cake batter into the springform pan. Thoroughly mix the second half with cocoa powder, also pour it into the mold and drag a wooden spoon or fork through the batter to get the typical marble pattern.

Place the halved fruits on the dough and bake the marble cake with Kriecherln in the preheated oven at 180 degrees for about an hour.

Preparation Tip:

You want more pep in the marble cake with Kriecherln? Refine the dough with amaretto, rum or Baileys!

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