Marble cake with almond glaze

Ingredients

For the natural cake:

• 2 eggs
• 1/2 cup sugar
• 1/3 cup cream
• 3/4 cup flour
• 1 tsp baking powder
• 1 pinch of salt
• 1/4 cup butter

For the chocolate cake:

• 2 eggs
• 1/2 cup sugar
• 1/3 cup cream
• 3/4 cup flour
• 1 tsp baking powder
• 1 pinch of salt
• 1/4 cup butter
• 3.5 oz chocolate

For the crunchy praline base:

• 1.7 oz milk chocolate
• 2 oz praline
• 1.7 oz lacy crepes
• 1 Tbsp butter

For the almond glaze:

• 1.4 oz almonds
• 5.6 oz milk chocolate
• 1 Tbsp oil

Materials

• rectangular mold
• bowl
• manual or electric whisks
• spatula
• serrated knife
• cooling racks

Preparation

• For the natural cake:
  In a bowl, mix eggs and sugar with a whisk. Add cream and mix. Add flour, baking powder, and salt. Finally, incorporate melted butter and mix well. Set aside.
• For the chocolate cake:
  Follow the same procedure as before, but melt the butter with the chocolate before adding it to the batter. Mix well and set aside.
  
• Preheat the oven to 330°F (165°C). Grease a rectangular cake mold. Pour the two batters into the mold, alternating them. Finally, create swirls on the surface with a spoon to slightly mix the two batters.
• Bake for 50 minutes. Let cool.
  
• For the crunchy praline base:
  Melt the chocolate and mix it with the praline. Crumble the lacy crepes and mix them with the chocolate and praline mixture. Add melted butter and mix until well combined.
• Once the cake has cooled, trim the excess from the top to make it flat and even (don't throw away the scraps! You can eat them while waiting to finish the dessert :D).
  
• Unmold the marble cake. Place a strip of parchment paper from one end to the other and return the cake to the mold. Spread the crunchy praline mixture evenly on top. Freeze for 15 minutes.
• For the almond glaze:
  While it cools, prepare the glaze. Toast the almonds on a baking sheet for 15 minutes at 340°F (170°C). Let cool.
  
• Melt the chocolate. Add oil and mix. Finally, incorporate the toasted almonds and mix well.
• Unmold the cake and place it on a cooling rack with the crunchy praline crust facing down. Pour the glaze over the cake and refrigerate for 15 minutes until it hardens.
  
• Cut into portions and enjoy! :)

Observations

* You can replace almonds with hazelnuts or any other nuts you prefer.
* If you want to personalize the natural cake, you can add vanilla extract or lemon zest.
* Similarly, if you prefer dark or white chocolate, you can substitute the milk chocolate in the glaze with another type you like.

Questions

Photos of members who cooked this recipe

Comments