This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to late to call my mom so i looked this webpage up and tryed the recipe,....and i have to say it was very very good....it now is in my owne recipe book and i make it at least once a week.All my friends love it and they like that it is easy and is not so sweet as they are used to with american cakes.
I'm American but have been living in Germany for 12 years. Actually, German marble cake tends to be drier than the American version. But since I prefer my cakes moister, I just add a package of instant vanilla pudding to the flour! It works wonders.
This cake is absolutely delicious! It has the perfect texture and rises beautifully. I substitute Grand Marnier (orange liquer) for the rum and it tastes exquisite.
Loved this! Classic German cake that isn't too sweet! As an avid baker from a German family, 5 stars!!! Tastes great with wine! To combat some of the more popular complaints of it being too dry or crumbling I did a few things different.
First, I used half and half instead of milk, which I recommend for almost all dessert recipes, especially cakes!
I also separated the yolks from the egg whites and then whipped the egg whites until a nice froth appears. This allows more air into the cake, allowing it to rise more during baking and create a more fluffy texture. Beat the yolks into the batter first, and then add the whipped egg whites.
In addition I added an extra tablespoon of coco powder for my personal preference of extra chocolate.
Finally, after greasing my pan with butter I coasted it with raw sugar instead of flour. This creates a sweet and crunchy crust on the bottom of your cake. This is great for recipes that aren't already super sweet (like this one)!
Hope this helps!
Update. Made it again today, and properly creamed the butter, and added the almond extract this time. Reduced bake time to 60 minutes, and its amazing! When the butter is properly creamed, the cake is fluffier and rises higher. Great recipe, my sister didn't believe me when I told her that it was from scratch.
I have been looking for this recipe for a LONG long time! Every time i would go visit family in Germany my aunt always made this. My sister and I have been wanting this cake again for years but my grandmother (who is German as well) never made it. Thank you sooo much for putting this recipe on here. It is exactly the cake we had at my Aunts! I made it exactly as the recipe said and it came out perfect. I didn't need to bake it for 70 minutes having it in for about 60 was perfect. I did separate the egg yolks from the egg whites and mixed them separately and it seemed very fluffy but I'm not sure of the difference as it was the same from when i had it in Germany. For the people who said the cake was very dry this is how it was at my aunts. This cake was amazing and i will definitely be making this over and over again! I didn't need to add any vanilla pudding as others did or change anything and it wasn't dry. This is the perfect cake to have with tea!
I make this recipe all the time with a few changes. I tend to add more cocoa and almond extract and use less sugar. The cake is dry for Americans but German cakes tend to be drier and more like a sweet bread than like American cakes. I also only bake mine for 50 minutes which helps it not dry out as much.
I would have to agree with a previous reviewer that it is not too sweet also it calls for 70 min in the oven it was too long the cake came out on the outside a very dark brown with a thick crust the inside however was moist. Next time I'll reduce the bake time to one hr. Other then that it is a solid recipe.
This cake tastes and looks good. According to my German husband his mom's recipe is to whip egg white and yolk separetely so that the cake gets more fluffy. I will try it the next time.
