Marbled Cake Classic

Name: Marbled Cake Classic
Prep time: 90 min
Cook time: 120 min
Total time: 210 min
Yield: 12 Portionen
Ingredients: 1.5 container Whipped cream; 250 g Soft butter or margarine; 1 pinch Salt; 225 g Sugar; 1 Pck. Vanilla sugar; 4 piece Eggs (size M); 450 g Flour; 1 Pck. Baking powder; 2 tbsp Cocoa powder; 5 tbsp Egg liqueur; 150 g Whole milk couverture; Bittersweet chocolate shavings for decoration

Cake

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Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

90 Min

This Thermomix® recipe for Marbled Cake Classic is ready in 3 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This marbled cake classic is an absolute eye-catcher on every coffee table! I have been baking it since my childhood and it is always well received. The combination of light and dark dough, refined with a hint of egg liqueur, makes it particularly juicy and aromatic. The preparation is a bit more complex, but the result is worth it. Perfect for birthdays, brunch or just for enjoyment. With chocolate sprinkles and cream tufts, it becomes a festive highlight. A cake that simply brings joy!

Ingredients (12 ingredients)

1.5 container Whipped cream
250 g Soft butter or margarine
1 pinch Salt
225 g Sugar
1 Pck. Vanilla sugar
4 piece Eggs (size M)
450 g Flour
1 Pck. Baking powder
2 tbsp Cocoa powder
5 tbsp Egg liqueur
150 g Whole milk couverture
Bittersweet chocolate shavings for decoration

Preparation (10 steps)

Prepare cream

Measure out 1 ½ cups of whipped cream. Fill 1 cup of cream into a bowl. Wash the empty cup, dry it well and use it as a measuring cup.

Mix butter, sugar and vanilla sugar

Thermomix® Setting

3 min/keine/Speed 4

Put 250 g soft butter or margarine, 1 pinch of salt, 225 g sugar and 1 packet of vanilla sugar into the mixing bowl and stir creamy for 3 min./speed 4.

180

Add eggs

Thermomix® Setting

20 sec/keine/Speed 3

Add 4 eggs (size M) one after the other through the lid opening and stir in for 20 sec./speed 3 each time.

Mix flour and baking powder and stir in

Thermomix® Setting

30 sec/keine/Speed 3

Mix 3 (450 g) flour and 1 packet of baking powder, sift onto the butter cream and stir in together with 1 ½ cups of cream for 30 sec./speed 3.

Divide the dough and stir in cocoa

Thermomix® Setting

30 sec/keine/Speed 3

Halve the dough. Stir 2 tbsp cocoa powder and 5 tbsp egg liqueur into one half and mix for 30 sec./speed 3.

Bake cake

Pour light dough into a greased loaf pan dusted with flour (28 cm length, 2 liters capacity). Spread dark dough on top. Marble with a fork. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Let rest in the mold for 10 minutes. Turn out onto a cake rack and let cool.

Melt couverture

Thermomix® Setting

3 min/122°F/Speed 2 50

Chop 150 g whole milk couverture, put into the mixing bowl and melt for 3 min./50°C/speed 2.

180

Cover cake

Cover the cake with the melted couverture and let it dry.

Whip cream until stiff

Thermomix® Setting

2 min/keine/Speed 3.5

Put ½ cup of cream into the mixing bowl, insert the butterfly and whip until stiff for 2 min./speed 3.5.

120

Decorate cake

Fill the whipped cream into a piping bag with a star nozzle. Squirt tufts onto the cake. Garnish with 1 tablespoon of egg liqueur and bittersweet chocolate shavings.