Grease a 1-1½ l baking tin and sprinkle in the breadcrumbs. Set the oven at 175°C.
Melt the butter and allow it to cool.
Whisk the eggs and sugar to a froth. Mix the flour, vanilla sugar and baking powder into the egg mixture. Add the butter and milk.
Put 2/3 of the light dough into the baking tin, then mix the cocoa into the rest of the dough. Add the dark dough to the baking tin and draw a fork through the dough so that the finished cake has a marbled appearance.
Bake the tiger cake in the middle of the oven for approx. 35-40 minutes.
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