Separate the eggs for the marble cake. Cream the yolks together with the icing sugar and vanilla sugar. Mix the flour with the grated nuts and the baking powder and fold into the sugar-egg mixture.
Beat the egg whites until stiff and fold into the egg-sugar-flour mixture. Empty half of the batter into the silicone muffin tin, add the raw cocoa to the rest and mix well.
Pour the rest of the batter into the mold and, using the pastry spatula, whisk the batter a little to create the marble pattern. Bake the marble cake at 170° in the preheated oven for about 30 minutes.
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