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Recipe by Whisk

Tanta Laya’s Marble Cake

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Tanta Laya’s Marble Cake
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Tree nuts - Egg - Wheat
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

You couldn’t leave Tante Laya Kreiswirth’s house without her delicious cakes… which is why we are sharing with you her special brand of love, her recipes, in honor of her first yahrtzeit. (Printed in Whisk Issue 437)

Ingredients

Batter

  • 12 eggs

  • 3 cups sugar

  • 4 cups flour

  • 4 teaspoons baking powder

  • 4 teaspoons vanilla sugar

  • 1 teaspoon cinnamon

  • 3/4 cup water or orange juice

  • 1 and 1/4 cups oil

  • 2 teaspoons almond extract

  • 3 tablespoons cocoa

Crumb

  • 1/4 stick margarine

  • 1/2 cup sugar

  • 1/2 cup flour

  • 1/2 cup ground nuts

  • cinnamon, to taste

Directions

Prepare Tanta Laya’s Marble Cake

1.

Combine crumb ingredients and set aside.

2.

Beat eggs and sugar until fluffy on high speed. Add remaining ingredients, besides the cocoa, on slow speed, alternating between the wet and dry ingredients. Pour three fourths of the batter into a greased 11 x 15-inch pan.

3.

Add the cocoa to the remaining batter and marbleize in the pan.

4.

Sprinkle the crumb mixture to cover the batter.

5.

Bake at 350 degrees Fahrenheit for 60 to 70 minutes.

Recipe tags

cakes easy prep marble cake pareve parve Shabbos
Tanta Laya’s Marble Cake

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chanie freund
chanie freund
1 year ago
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