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MARMORKUCHEN

250 g butter
250 g sugar
500 g flour
about 2 cups milk
3 to 4 eggs
15 to 20 g vanilla sugar
2 to 3 tsp baking-powder
2 tsp flask rum flavoring

Stir butter, sugar, and eggs until foamy. Sieve flour, and leave
about 1 tblsp of it. Stir flour, milk and rum flavoring into the
butter/sugar/egg mass.

When the dough is ready, mix the baking-powder with the rest of
the flour and add to the dough.


5 tblsp dark cocoa
7 tblsp sugar
1 tblsp soluble coffee
2 tblsp strong rum
5 to 10 g vanilla sugar
1 tsp baking-powder
1 dash milk
10 tblsp white dough

Mix cocoa, coffee, sugar, rum and baking-powder with a little bit
of milk. This stuff should be a little bit thicker than the white
dough. If you accidentally poured a little bit too much milk in
the cocoa mass, you can add a small amount of flour until you have
the right consistency.

When the cocoa stuff is well blended, add ten good tablespoons of
the white dough and blend well.

Oil baking pan, and dress with bread-crumbs. Then fill in with
alternating white and dark dough.

Heat oven to 180 deg C (356 deg F) and bake one hour and five
minutes.

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