Ingredients
For 12 pcs. mini-bundt cake
250g
QimiQ Cream Base
220g
Butter, melted
5
Egg yolk(s)
1package
Vanilla sugar
5
Egg white(s)
220g
Sugar
1pinch(es)
Salt
0.5package
Baking powder
250g
Flour, plain
25g
Cocoa powder
g
Butter, for the baking tin
g
Sugar, for the baking tin
Preparation
Preheat the oven to 180 °C (convection oven).
Mix the QimiQ Sauce Base with the melted butter, egg yolks and vanilla sugar.
- Whisk the egg whites with the sugar and salt until stiff.
Sift the baking powder with the flour and quickly fold into the QimiQ mixture. Carefully fold in the whisked egg whites.
Sift the cocoa powder and carefully fold into half of the mixture. Pour the pale and dark mixtures alternately into a greased and sugared cake tin. Create a marbled effect by running a fork through the mixture.
Bake in the middle of the preheated oven for approx. 40-45 minutes.
Tip: Cover with chocolate glaze.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.