Mamorkuchen light and fluffy
preparation
Stir 125 g of Magarine with 250 g of sugar until fluffy, then add 3 eggs and stir for at least 2 minutes at the highest setting (lift a lot of air under it)
Add 1 pinch of salt, 250 g of flour and 2 teaspoons of baking powder to the margarine / sugar / egg mixture (again at least 2 minutes)
Put 3/4 of the dough into a buttered tin box and then make the chocolate with the leftover dough:
Mix 2 tablespoons of cocoa, 100 ml of cream and 1 rum of the remaining dough.
Distribute this dark Rum-Schoki-dough on the bright in the box form and as always with a fork fork spiral under the dark dough.
175 degrees with circulating air / 60 minutes
CONCLUSION: by mixing the ingredients for a longer time, more air is lifted and this makes the cake light, loose and fluffy. The chocolate filling is delicious "ravioli" and not too dry due to the rum flavor and the cream.
