Ingredients:
200 g soft butter
280 g sugar (separated into 160 g and 120 g)
1 pck. bourbon vanilla sugar
1 lemon with edible peel
2 tbsp rum
6 eggs
1 pinch of salt
280 g flour
1/2 pck. baking powder
100 ml lukewarm milk
20 g baking cocoa
Preparation:
Grease the ring cake tin and preheat the oven to 150-160 C° fan oven or 180 C° top/bottom heat.
Wash the lemon and grate the zest. Now cream the soft butter with 160 g sugar, the vanilla sugar, the lemon zest and the rum.
Then separate the eggs. Stir the egg yolks one by one into the butter and sugar mixture. Sprinkle a pinch of salt into the egg whites and beat the mixture with a hand mixer until semi-solid. Next, add the remaining 120 g sugar to the egg white mixture, stirring until everything is well distributed and the egg whites are firm.
Mix the flour with the baking powder.
Now, using a wooden spoon (preferably with a hole in the middle), alternately stir in a little flour, some lukewarm mild and the beaten egg whites into the butter-sugar mixture until all the ingredients have come together to form a smooth dough.
Once this is done, divide the dough into two equal halves and stir in the baking cocoa in one half until everything is well distributed.
Finally, alternate the light and dark batter in the baking tin and bake for about 60 minutes.
If you like, you can spread chocolate icing or possibly icing sugar on the cooled cake before serving.
Preparation time: approx. 30 minutes
Baking time: approx. 60 minutes
Oven temperature:
fan oven: 150-160 C°
Top/bottom heat: 180 C°