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Marble Cake Recipe – Heavenly Treat For The Sweet Soul

Marbles Cake Recipe - Heavenly Treat For The Sweet Soul

Who could resist the heavenly goodness of a marble cake? We bet that no one can! One of the most searched cake recipes on the interwebs is the Marble Cake. Did you know? One of its popular variations originates in the Victorian era and is called the Harlequin Cake which was baked with checker-board patterns.

Baking a marble cake can be made with a mixture of vanilla and chocolate but there are so many variations who can keep up.

Check this one out from the equally delicious Adriano Zumbo.

Makes 8 to 10 servings

Prep time for marble cake is one hour plus cooling

Cooking time 60-80 minutes

Ingredients

Marble cake batter
150 g unsalted butter,
at room temperature
240 g caster sugar
180 g egg whites,
at room temperature
310 g plain flour
5 g baking powder
75 g cornflour
120 g almond meal
100 g crème fraîche
150 g 35%-fat cream
juice and zest of 1 orange
juice and zest of 1 lemon
assorted food colourings
milk or dark chocolate,
to decorate

Dark chocolate ganache
340 g dark couverture
chocolate (70%
cocoa solids)
400 g 35%-fat cream
140 g unsalted butter
40 g glucose

Method

Pre-heat oven to 160°C and grease a 23 cm cake tin.

For the marble cake: in an electric mixing bowl with beater attachment, beat butter and
sugar until softened and slightly lightened. Slowly add in egg whites, then add in dry
ingredients. Add in crème fraîche and cream, and mix to combine. Lastly add in juices
and zests, and continue mixing for 30 seconds until well combined. Divide the mixture
into six bowls, 230 grams each, and colour each one a different colour, stirring the
colour through with a spoon.

Add coloured cake batters to the pre-greased tin in a random mix to form a marble
effect. Bake for 60–80 minutes or until the centre is cooked and stable. Remove from
oven and leave to cool in the tin for 15 minutes before turning out onto a wire rack to
cool completely.

For the ganache: place dark chocolate in a food processor and blitz to make small
pieces. In a saucepan, place the cream, butter and glucose and heat to 65°C. Pour the
hot mixture over the chocolate in the food processor and blitz until smooth and glossy.

Pour into a container and cover with plastic wrap without touching the surface of the
ganache. Place in an air-conditioned cabinet or a cool space to set at room temperature.

To assemble: use a serrated knife to trim the top off the marble cake (it will have formed
a slight peak which has cracked open), to make an even-sized cake. Cut the cake
horizontally through the middle and separate the halves. Using a scraper, place some of
the ganache on the bottom layer – enough to give roughly an 8 mm layer – and spread
evenly using a palette knife or spatula. Place the top cake layer on, and cover with more
ganache using the palette knife or spatula. Make the entire cake as smooth and neat as
you can, covering the whole cake with ganache, then set aside.

For the decoration: for the initiated, spread some tempered chocolate, milk or dark,
onto a marble top or a cold tray and leave to ‘just’ set. Using a palette knife, gently
cut through whilst pulling down to form chocolate curls. Arrange the curls to your
liking on top of the cake and serve. If you don’t know how to temper chocolate, you
can make chocolate curls using a vegetable peeler and a block of good-quality storebought
chocolate. At a pinch, you can grate the chocolate as an alternative decoration.

The Carousel would like to thank The Great Australian Cookbook  published by Hachette for this delish recipe.
RRP $49.99. You can buy it here.

Written by TheCarousel

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