The marbled cake for all occasions
©Guillaume Czerw
Passion two-tone cake ! These little sweets to make for all occasions greedy are the real ones stars of the jewish pastry. We stole the recipe from Vanessa Zibi and Noah Katz from the book My jewish bakery (published by La Martinière) to enter the world tasty and warm of the bakery and jewish pastry with a Chocolate Marble Cake which is good.
Ingredients to shop:
150g of butter
225g of sugar
2 eggs
250g of liquid full cream
2g of flower of salt
250g of T45 flour
10g of baking powder
20g of Cocoa Powder
- For the chocolate icing
225g of milk chocolate (or black if you prefer)
3 cl ofoil
Preheat the oven at 165°C. In a saucepan, make heat half the butter over low heat until it becomes hazelnut (it stops singing). Filter the hazelnut butter using a strainer in the mixer or the bowl of the food processor fitted with the leaf.
add the rest of the butter and the sugar and mix well to mix together. Add then eggs and cream and mixthen the fleur de sel, the flour and the baking powder and mix again until you get a smooth paste.
Divide the device in two parts, add cocoa powder in one of the two and mix.
Pour the two mixtures, plain and cocoa, randomly in the buttered cake mould. Using a knife, done zigzags in the paste to marble.
Bake for 45 to 55 minutes by planting a knife to check cooking: the blade must come out dry.
Once out of the oven, let chill. You can also film the cake and the freeze for’coat later.
For the chocolate frosting, make heat a stock of water in a saucepan to make a bain-marie. pose a bowl on this pan with the chocolate in pieces to melt it. Once the chocolate has melted, withdraw the bowl of the saucepan. add oil and mix.
pose the cake on a glass or on a wire rack with a large bowl underneath to to recover excess chocolate that will flow.
Pour the coating on the cake that comes out of the freezer or just chilled. pose the cake on a plate and, if necessary, leave it thaw at room temperature.
The tip of noa : you can add a few drops of extract ofBitter Almond for a flavor closer to the original recipe German from Marmorkuchen.
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