Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
The ultimate marble bundt cake according to Plachutta
Ewald Plachutta, the great Austrian chef, has the best recipe for many dishes - such as this marble bundt cake with a whopping seven eggs in the batter!
Cooking time: 40 minutes
| Ingredients (12 servings) | ||
|---|---|---|
| 300 | g | Soft butter (+ a little more for greasing) |
| 150 | g | Powdered sugar |
| 3 | Eggs, room temperature | |
| 4 | Egg yolk | |
| 1 | packet | Vanilla sugar |
| zest of one organic lemon, grated | ||
| 4 | Egg white | |
| 150 | g | Granulated sugar |
| 240 | g | Flour, smooth (+ a little more for dusting) |
| 15 | g | Cocoa |
| Sour cream to serve | ||
Preparation
- Mix the butter with the powdered sugar until fluffy. Stir the whole eggs into the mixture one at a time.
- Then mix in the egg yolks and vanilla sugar and finally add the lemon zest.
- Carefully butter the bundt cake tin and dust with flour.
- Beat the egg whites with the granulated sugar until not too stiff. Fold this in with a whisk. Finally, add the flour to the mixture in batches.
- Colour one third of the dough with cocoa. Pour a third of the light mixture into the tin, then half the dark mixture, another third of the light mixture, then the remaining dark mixture and finish with the light mixture.
- Using a fork, lightly mix the mixtures to create the marbling.
- Bake in a preheated oven at 180 °C for 60 minutes. Turn out of the mould lukewarm. Sprinkle with powdered sugar before serving.
- Serve with sour cream.
