Marble Gugelhupf with Raspberry Chocolate Glaze

For the Marble Gugelhupf with Raspberry Chocolate Glaze, brush the gugelhupf pan with melted butter and line it meticulously with flour. Thinly grate the lemon zest of half a lemon.

Sift the flour with the baking powder into a large bowl, mix with 1 pinch of salt. Peel and quarter the apple, cut out the core, grate finely and sprinkle with lemon juice. Separate the eggs.

Beat the egg whites with a little sugar until stiff. Preheat the oven to 160 degrees. Mix oil with powdered sugar and vanilla sugar until creamy. Add the egg yolks, lemon zest and apple shavings to the mixture and incorporate carefully.

Fold the flour mixture into the egg yolk mixture alternately with the apple juice and beaten egg whites. Remove 1/3 of the dough and mix with cocoa and rum.

Pour the light batter into the baking pan first, then the dark batter. With the help of a fork, like a whirlwind, go through both doughs and unite them. Bake the cake in a preheated oven at 160 degrees for about 60 minutes. Test the cake.

After the baking time, let the Gugelhupf rest in the pan for about 10 minutes, then let it cool completely on the kitchen rack. Meanwhile, puree the raspberries with powdered sugar and 1 tablespoon raspberry schnapps and pass through a sieve.

Coarsely chop the white chocolate. Place whipping cream, butter and chopped chocolate in a small saucepan and heat gently, stirring, until chocolate is melted and mixture is smooth.

Remove the saucepan from the heat and stir in the raspberry puree.

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