200 g soft unsalted butter
160 g sugar
1 sachet vanilla sugar
1 pinch of grated lemon peel
2 tablespoons of milk
6 eggs (each separated into egg white and egg yolk)
1 pinch of salt
120 g sugar
280 g flour
1/2 sachet baking powder
100 ml lukewarm milk
20 g cocoa powder
Cream the really soft butter with 160 g sugar and vanilla sugar, as well as the lemon grater and 2 tablespoons of milk.
Separate the eggs. Stir the egg yolks one by one into the butter and lemon mixture.
Beat the 6 egg whites semi-solid with a pinch of salt and then pour in the 120 g sugar while stirring. Then stir the egg foam to a firm mixture.
Mix the flour with the baking powder and warm the milk slightly.
At first sieve some flour onto the butter-sugar mixture, then add some lukewarm milk and then fold in the beaten egg white with a wooden spoon provided with a hole (do not use a stirrer!).
Grease the ball cake tin.
Divide the dough into two equal halves. Mix the cocoa powder into one half of the dough and then put the light and then the dark dough into the cake tin. Using a wooden skewer or fork, whisk the dough together a little.
Bake the cake in the preheated oven for about 60 minutes.
circulating air: 150-160 degrees Celsius
Top/bottom heat: 180 degrees Celsius
app. 60 minutes