Wreath Cake From Wholemeal Spelt Flour

For the wreath cake made with wholemeal spelt flour, separate the eggs – beat the egg whites with granulated sugar until stiff. Beat the egg yolks with the powdered sugar and vanilla sugar until creamy. Grate in the lemon zest and slowly add the oil, mixing all the time.

Stir in milk and a dash of rum, then add flour and a dash of mineral water. Divide the mixture. Melt the cooking chocolate and mix with 1 shot of rum. Stir into one half of the dough mixture. Divide the beaten egg whites between the two batter masses and gently fold them in.

Grease and flour a cake wreath pan. Spread half of the light batter into one half of the cake pan, fill the other half with half of the chocolate mixture, and spread the rest on top of the light batter. Pour the remaining light batter over the chocolate half. Bake the wreath cake made of wholemeal spelt flour in the oven at 160°C.

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