For the marble meringue, cream the butter until thick and melt two-thirds of the sugar in it while stirring. Separate the eggs and add the egg yolks to the fluffy butter.
Continue mixing the butter, sugar and egg yolks, sift the flour on top and stir in well. Whip the egg whites until stiff and add the remaining sugar. Stir a little snow into the batter to loosen it, then gently fold in the remaining snow.
Stir the cocoa powder into one half of the batter. Pour the light portion of the dough into a buttered, floured cake pan. Spread the dark portion of batter on top. Using a fork, mix the two together in circles from top to bottom to create a marble pattern.
Bake in the oven preheated to 200 °C for about 50 to 60 minutes (test: stick a knitting needle into the dough, if dough still sticks to it, the cake is not baked yet). Allow the marble cake to cool slightly, sprinkle with powdered sugar and serve.
Preparation Tip:
A cup of fine coffee tastes excellent with the marble Kugelhupf.
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