Marble Crumble Cake with Curd and Fruit

For the marble crumble cake, beat yolks with butter and sugar until fluffy. Stir in milk and rum. Mix baking powder with flour and fold into the mixture.

Beat egg whites until stiff and finally stir into the mixture. Divide the dough into two halves and mix one half with the cocoa.

Grease and flour a large rectangular springform pan, or a baking tray, and spread the dough on it in dots, then “marbleize” it a bit with a fork.

For the curd cream, mix the curd with sugar, yolks and lemon zest until creamy. Spread the curd cream on the dough. Cut the fruit into cubes or halves and spread on the curd cream.

For the crumble, put all dry ingredients in a bowl. Cut the butter into small cubes. Then crumble all ingredients until crumbles are formed.

Spread the crumble on the fruit. Bake the cake in a preheated oven at 180 °C for about 45-50 minutes until the crumble is light golden brown.

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