Marmorkuchen
Ein Marmorkuchen, wie er im Buche steht – oder besser: im Familienbuch.
Foodies, ich präsentiere euch den Kuchen, der meine Kindheit duften lässt und bei jeder Backsession das Herz ein bisschen hüpfen lässt.
Denn dieser Marmorkuchen ist nicht nur fluffig, saftig und eine Gelinggarantie mit Ansage – er ist auch der ewige Champion im (freundschaftlich erbitterten) Kuchenbattle mit meiner lieben Freundin Vera. Sorry Vera, aber gegen Mamas Rezept kommt halt nix an!
Der weltbeste Marmorkuchen
Gang: DessertSchwierigkeit: EasyPortionen
10
servingsZubereitung
30
MinutenBackzeit
45
MinutenIngredients
250 g Zucker
4 Eier
1 Tasse Milch
250 g Mehl
125 g Margarine
1/2 Tütchen Backpulver
1/2 Fläschchen Zitronenaroma
70 g Backkakao
Zubereitung
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
- Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
- Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Notes
- Kid-Friendly Adaptation: Cook the chicken at low heat in broth instead of buffalo sauce. Use fresh ingredients for better taste. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.