Ingredients for the light dough
- 250 g flour
- 80 g starch
- 2 TL baking powder
- 100 g sugar
- 1 big pinch of salt
- 4 eggs
- 160 g butter
- 200 ml milk
- 2 organic lemons
Ingredients for the dark dough
- 80 g sugar
- 20 g cocoa
- 40 g grounded almonds
- 4 EL milk
- 20 g fine dark chocolate
Preparation
Grease and spread hazelnuts in the WECK jars. Mix flour, starch and baking powder and seven it into a mixing bowl. Add sugar, salt, butter and milk and mix it until it forms a smooth dough. Fill half of the dough into another bowl. Wash lemons and scrub them into the second bowl.
Heat baking oven up to a temperature of 170°C (top/bottom heat). Mix second part of the dough with sugar, almonds, milk and cocoa. Then fill light and dark dough into the WECK jars (just fill half of the jars). Pull fork through the dough and create a marbled pattern. Cut fine dark chocolate into small pieces and fill themn into the jars.
Put WECK jars onto the oven grid and bake cake for about 30 to 40 minutes until it gets a golden brown colour. Take cake out of the oven, let it cool down and serve it.