Marble cake is a classic cakewhich impresses with its characteristic two-color cross-section. It is created by combining two masses – light (usually vanilla) and dark (usually cocoa or chocolate). When gently mixed, they create a marble effect, making each piece look slightly different. The chocolate version is especially liked for its more pronounced flavor and slightly moist structure. This is a simple, home-made cake that is traditionally baked for family gatherings, Sunday coffee, and for holidays, including Easter. It is simple to prepare, so anyone – even an inexperienced confectioner – can handle it.
Ingredients:
- 125 g of dark chocolate,
- 3 tablespoons of milk,
- 125 g of butter,
- 5 eggs,
- 125 g of fine sugar,
- 125 g cake flour,
- 2 teaspoons of baking powder,
- 2 teaspoons of vanilla extract,
- a pinch of salt.
How to do it:
1. Crumble the chocolate and melt it in a water bath with 3 tablespoons of milk. Mix until a uniform chocolate mass. Set aside to cool.
2. Melt the butter in a separate pot and set aside to cool.
3. Separate the egg whites (warmed to room temperature) from the yolks. Beat the yolks with sugar until light and fluffy (with a mixer at high speed).
4. Reduce the mixer speed. Slowly pour the cooled butter into the yolks.
5. Sift the flour and baking powder through a sieve. Mix with a spatula into the yolk and butter mixture.
6. Divide the dough into two approximately equal parts. Use a spatula to mix the cooled chocolate into one and the vanilla extract into the other.
7. Beat the egg whites with a pinch of salt until stiff. Divide it in half and gently mix it into both portions of dough with a spatula.
8. Grease and flour a 20 cm long cake tin. Pour half of the chocolate cake into it. Place a spoonful of vanilla cake in the middle. Place the rest of the chocolate cake on top. You can briefly stir the whole thing with a skewer to create attractive flower cakes inside.
9. Put the cake in the oven preheated to 175°C. Bake for about 45-50 minutes – until the so-called dry stick. Remove from the mold after several minutes and cool on a rack.
Source: Terazgotuje.pl
See also:
Years later, it reappeared in the butcher shop. You won’t find better meat for goulash
Instead of stuffing yourself with bread, make a nutritious wrap. No flour, only healthy ingredients, it fills you up for a long time
It was eaten in elegant Krakow restaurants and bars already in the 19th century. Tourists stand in lines to taste it
