Soft tricolor marbled cake
A marbled cake flavored with vanilla, pistachio and tender cocoa, melting and soft as you want and if I tell you that in addition we do not need to add a soaking syrup at the end, what are the people asking for? This is what I am offering you today, it will be perfect for your children's snack or for you if you are addicted to travel cakes.
The realization of a marbled cake is absolutely nothing complicated, you just have to prepare a mother cake mass, which we will separate into one or two or three parts or even more depending on the flavors you adopt, then perfume each part, which we will alternate each time, so that will require several piping bags.
You will not need smooth nozzles to prepare your cake mass, you will just have to cut the end of the pocket, that's pretty good for its implementation.
However, there are a few tips that I would put in the recipe sheet and that you can apply for any soft cakes when you need to flavor with an aroma or dry product such as cocoa, moringa powder, spirulina. etc ...
How to store the cake
The cake is considered as travel cakes, that is to say, a pastry which is made to be able to be transported easily and without it going out quickly. The cake, like all soft cakes, can be stored without problem for several days (if there is any left until then), in an airtight box or a bag, but you can also cut it when it has cooled and freeze it in airtight bags, such as that you can give your children their home-made snacks when they are at school or on an outing, or for yourself when you go to the office.
PREP TIME: 15 MIN | COOK TIME: 50 MIN | TOTAL TIME: 65 MIN
INGREDIENTS:
- For a cake 24 cm long / 8cm wide / 8cm high
- For the basic cake mass
- 250 gr of softened butter
- 1 C. 1/2 teaspoon salt (7 gr)
- 60 g of sugar
- 50 gr of honey
- 1 C. 1 teaspoon liquid vanilla
- 5 egg yolks (100 gr)
- 60 g of sugar
- 5 egg whites (150 gr)
- 75 g of sugar
- 250 gr of flour
- 1/2 tsp. 1 teaspoon of baking powder (3 gr)
- For perfumes
- 25 gr of pistachio paste
- 10 gr of cocoa powder
- 30 gr of egg whites (1 white)
- 20 gr of hard butter
INSTRUCTIONS:
Step 1: Put the softened butter with the 60 g of sugar, salt and honey in the mixer bowl
Blanch the mixture using the foil or paddle (or K for kenwood), when the mixture is blanched remove and set aside.
Step 2: Change the paddle and put the whisk, beat the egg yolks with the 60gr of sugar with a mixer, when the mixture is well bleached add the liquid vanilla or possibly the vanilla pod, mix and set aside
Wash the bowl of the mixer well, there should be no fat, and put the egg whites with the 75 gr of sugar
Step 3: Whip the egg whites into snow by pouring in the sugar in 3 times, 1 time at the start, once in the mileiu and tighten the whites by pouring in the 3rd part of the sugar.
Mix step 1 and 2, then add step 3 (the whipped egg whites) mix the 3 devices and incorporate the sifted flour with the baking powder.
Divide the base cake mass into 3 equal parts.
The 1st cake mass will be with vanilla and put in a pastry bag.
Add the pistachio paste and mix with the mass 2 and put in a pocket.
For the 3rd cake mass, mix the egg white and cocoa powder then incorporate into the mass and put in a pocket.
Preheat the oven to 160 ° C.
Butter a cake mold, and put a strip of baking paper on the width or the length it does not matter but which will protrude from the mold, it is just to facilitate the demolding once the cake is cooked.
in the bottom of the mold, prepare a long sausage of the vanilla cake maker by making a w lengthwise, in the interstices put the pistachio maker then the cake maker, continue until all of dough.
cut a slice of hard butter 5 mm wide and 1 cm less on each side of the length of the cake.
Bake at rotating heat for about 50 minutes depending on your oven, before removing from the oven, insert a skewer or a knife blade and check that it comes out very dry.
Remove from the mold as soon as it is cooked, using the baking paper that protrudes.
Place on a grid and let cool before cutting.
