his recipe for a perfect and moist marbled cake

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Make a marbled, moist and tiger cake to perfection, thanks to Cyril Lignac’s recipe and tip. It is at the microphone of RTL that the chef explains step by step the realization of this regressive and gourmet cake, easy to make! The Cyril Lignac touch? Liquid cream in the preparation!

Cyril Lignac reveals us once again on the show the chef’s tip on RTL, a recipe that smells like childhood: the marbled cake. Its recipe, which is easier and quicker to make, does not require beaten eggs, but only whole cream! You are sure to succeed every time and get a puffy and cracked cake on top.

The chef also reveals his “whirlpool” trick, for a pastry chef’s marbling, well-striped and balanced. At the time of cutting, you will bluff young and old gourmets. This is the idea for a simple snack with its wow effect on weekdays or weekends. Over here the recipe πŸ‘‡.

Cyril Lignac’s marbled recipe

For 4 to 6 people

For the vanilla batter:

  • 1 vanilla pod
  • 130g caster sugar
  • 30 g unsalted butter
  • 5 egg yolks
  • 7 cl of full liquid cream
  • 100g of flour
  • 2g baking powder

For the chocolate paste:

  • 20g cocoa powder
  • 30 g unsalted butter
  • 4 egg yolks
  • 110g caster sugar
  • 6 cl full cream
  • 90g flour
  • 2g baking powder
  • Butter and flour for the mold


Preheat the oven to 165 degrees.πŸ”₯

1ʳᡉ vanilla batter
In a saucepan, melt the butter.

For the first preparation, beat egg yolks with vanilla sugar in a bowl. Add the liquid cream, flour and yeast.
Mix again and add the warm melted butter, especially not hot. Book.

2ᡉ chocolate paste
On the other side, reproduce the same pattern. Melt the butter in the same saucepan. Beat the eggs and sugar together.

For chocolate there are several schools 🍫:

  • Cocoa powder for a stronger flavor
  • Melt dark chocolate
  • Put pieces of dark and milk chocolate as Cyril Lignac does

Add the chocolate, liquid cream, flour and yeast to the preparation. Mix everything.

It’s time to move on to marbling.

Take a cake mold that you will butter and flour.

Pour the vanilla preparation, then the chocolate one, then the vanilla one, etc. Once you have no more preparations, take a spatula.

Dip it into your cake and twirl up and down, from the beginning to the end of the preparation. Your marbling is done!

You still have to bake in 165 degrees for 45 minutes. Slow cooking will make it soft as desired. Tip πŸŒŸπŸ‘¨β€πŸ³: when taking out your cake, leave it in a cling film for some time. The condensation will make it very fluffy.

If you like the crust, skip this step to keep it crispy.

Food writer

Originally from the South-West of France, I first started with a 6-month internship at Marmiton and I now work as a writer! I fell into the pot being…

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