One of his favorite places, maybe even THE favorite place of Hubert Berger is the bakery. As a professional pastry chef he know exactly what counts for the taste of sweets. The most traditional cake is always delicious and a good idea - no matter for which occasion. In our recipe, the cocoa is certainly the most important part.

Whole time required: 1,5 hours    baking time: 60 min

Ingredients

• 300g room tempered butter
• 150g icing sugar
• vanilla
• lemon (juice or zest)
• 7 yolk
  
  
• 7 albumen
• 150g crystal sugar
• 1 pinch of salt
  
  
• 180g wheat stark (maizena)
• 180g flour
• cocoa

Mix room tempered butter with icing sugar, vanilla and lemon until fluffy. Add the yolk and whip until fluffy. 

Whip the albumen with crystal sugar and a pinch of salt in a separate bowl until creamy. The beaten egg whites should not be too hard, therefore please do not whip too long.

Mix the mass of butter, icing sugar and yolk with the beaten egg whites. Sieve the maizena and the flour before and then fill it into the mass.

Put away 1/3 of the mass and add some cocoa (as you want) to the remaining mass.

First, fill the white mass into the marble ring form (which is sprinkled with butter and flour, optionally almond slivers) and then add the dark mass. Mix the two bulks with a wooden spoon spirally (not too much so that the dark mass remains on top). Bake with hot-air in the pre-heated oven approx. for 1 hour.