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40 Serves 18 | Preparation time: 80 minutes Ingredients Preparation For the dough: 250 g butter | softened 200 g caster sugar 1 ½ tsp. vanilla sugar 4 medium eggs 200 g sour cream 400 g plain white flour 5 tsp. baking powder A pinch of salt 3 tbsp. cocoa powder For the ring tin: 1 tsp. butter Accessories: Ring tin, Ø 26 cm Rack Cream together the butter, sugar and vanilla sugar. Add the eggs one by one, stirring for ½ minute each time. Add the sour cream. Sift together the flour, baking powder and salt. Then fold into the other ingredients. Grease the ring tin and spoon in half of the mixture. Fold the cocoa powder into the other half of the mixture. Pour the dark mixture over the light mixture. Swirl a fork through the mixture to give a marbled effect. Place the ring tin on the rack in the oven and bake. Leave the cake in the tin for 10 minutes after baking. Turn out onto the rack and leave to cool. Settings Automatic programme Cakes | Marble cake Programme duration: approx. 60 minutes Manual Oven functions: Fan Plus Temperature: 150–160 °C Booster: On Pre-heat: Off Crisp function: Off Duration: 45–55 minutes Shelf level: 1 Marble cake