Kitchen Stories – Marble Cake.
by Cashmere Wrap & Macadamia Nuts
This cake is really great and during numerous social gatherings proved to be very popular, though I have to admit that making it can become a nightmare, as dough is very “moody” and difficult to handle, but… even despite obvious shortcomings it is still worth the hassle, as it tastes soooooooooooo good that all this will be forgotten the moment a piece of Marble Cake lands on your plate.
- 200 g. of butter
- 200 g. of sugar
- 2 eggs
- 150 ml. of milk (give or take 25 ml. depending on dough consistency)
- 400 g. of all purpose flour
- 2 ss. of baking soda
- 1 ts. of vanilla sugar
- 2 ss. of cocoa powder
- Cut butter into small cubes and mix it well with sugar.
- Divide egg whites from egg yolks. Add egg yolks to the butter and sugar, mix well. Set aside egg whites.
- In a bowl blend flour, vanilla sugar and baking soda, having done that mix them with butter, sugar and egg yolk mixture, adding milk, until you get smooth dough that is quite solid in consistency.
- In separate bowl beat egg whites until they are so stiff that you can turn the bowl upside down and they won’t fall out.
- Little by little, add egg whites to the dough and stir carefully.
- Put away a third part of a dough and mix it with cocoa powder.
- Prepare baking form, smear it with butter.
- Pour half part of the white dough on a bottom of the baking form, on top of it pour the brown dough (one with cocoa powder) and finish with remaining part of the white dough. As a result, the cake dough in a form should have three layers: white-brown-white.
- Take a wooden spatula and stir the dough carefully, so cake layers bland a little inside the baking form.
- Bake the cake at 200 C degrees for around 45 – 50 minutes (or a little longer if needed) until a stick that you spike the cake with is clean when you remove it.