Chocolate and Vanilla Layer Cake
- For the dough
- 250 grams butter
- 250 grams sugar
- 6 eggs
- 125 grams Pastry flour
- 125 grams cornstarch
- 1 generous pinch Lemon peel
- 1 Vanilla bean (seeds)
- 75 grams ground almonds
- 2 centiliters Rum
- 1 tablespoon cocoa powder
Preheat the oven to 240°C (approximately 465°F). Line the bottom of a springform pan with parchment paper. Grease edges with butter.
For the dough: Cream butter and sugar. Separate eggs, stir yolks into butter mixture. Add flour, cornstarch, lemon zest, vanilla, almonds and rum. Stir to form a smooth dough. Beat egg whites until stiff and fold into butter mixture. Divide dough into 2 equal portions and add cocoa to one portion.
Pour a thin layer of vanilla dough into pan. Bake on the upper rail for 3-4 minutes until golden yellow. Remove, add a thin layer of chocolate dough and bake again. Continue to alternate until all dough is cooked.
Cool finished cake in the pan. Release from pan and place on a wire rack to cool. Cut in half horizontally.
For the filling: Crumble marzipan with a fork. Stir in powdered sugar and juice to produce a fine cream. Spread onto one half of the cake, then top with other half of cake.
Spread jam on top of the cake. Melt chocolate in a double boiler and drizzle on top of cake. Sprinkle with chopped orange peel and let dry. Slice and serve.