Recipe Marble Cake

To prepare this dish

Ingredient list

MARBLE CAKE BATTERS

150 g butter
3 g vanilla powder
150 g clarified butter
12 g baking powder
470 g plain flour (T55, approximately 11% protein)
440 g Excellence whipping cream 35% fat
6 g salt
210 g eggs
650 g sugar
40 g cacao powder

RUM SOAKING SYRUP

190 g water
75 g sugar
11 g rum (optional)

FLUFFY PRALINE

200 g Valrhona® 50% crunchy almond hazelnut praliné
70 g butter
70 g milk chocolate 40%
1/2 orange zest
20 g Grand Marnier® (optional)

ALMOND HAZELNUT CREAM CHEESE STREUSEL

105 g butter
45 g French cream cheese
135 g plain flour (T55, approximately 11% protein)
75 g raw sugar
75 g Muscovado sugar
75 g almond powder
75 g ground hazelnuts
2 g fleur de sel

MILK CHOCOLATE OAT DIPPING MIXTURE

150 g oat flake
50 g water
100 g sugar
1 kg milk chocolate 46%
250 g cocoa butter
50 g grape seed oil

GIANDUJA CURLS

300 g gianduja noir

MARBLE CAKE DECORATION

QS butter
QS gold-dusted hazelnuts
QS icing sugar

Elle & Vire products used

Excellence whipping cream 35% fat

French cream cheese

The recipe,
step by step

1. 1

   MARBLE CAKE BATTERS

   Mix the butter, sugar and salt together in a food processor. Gradually add the room-temperature eggs then add the sifted together flour and baking powder. Add the room-temperature cream and clarified butter, mixing to obtain a smooth batter (around 30°C). Divide the cake batter into two (approximately 1050 g). Add the vanilla powder to the first half, blend using a hand mixer and set aside. Add the sifted cocoa powder to the second half, blend and set aside. Refrigerate the two mixtures for at least 4 hours (ideally overnight).

2. 2

   RUM SOAKING SYRUP

   Prepare a syrup with the water and sugar. Remove from the heat and add the rum.

3. 3

   FLUFFY PRALINE

   Whip the softened butter with the praliné, Grand Marnier and orange zest. Add the melted milk chocolate at 35°C. 
4. 4

   ALMOND HAZELNUT CREAM CHEESE STREUSEL

   Using the paddle attachment of the stand mixer, combine the butter, cream cheese, flour, brown sugar, ground almonds, ground hazelnuts and fleur de sel.

5. 5

   MILK CHOCOLATE OAT DIPPING MIXTURE

   Prepare a syrup with the water and sugar. Cook to 117°C. Stir in the rolled oats and cook until the sugar crystallizes. Transfer to a sheet of baking paper and let cool. Melt the milk chocolate then add the melted cocoa butter and grapeseed oil. Stir to combine and add the sables rolled oats.

6. 6

   GIANDUJA CURLS

   Make gianduja curls using a vegetable peeler.

7. 7

   MARBLE CAKE DECORATION

8. 8

   ASSEMBLY

   Spread out the almond hazelnut cream cheese streusel to a thickness of 1 cm and place in the refrigerator. Cut into squares measuring approximately 8 mm. Bake on Silpain mats in a 140°C convection oven for approximately 20 minutes and let cool.

   Butter the oblong rings and line with a 6 x 62 cm strip of Teflon paper. Pipe out dollops of cocoa cake batter along the inner edges of the rings (approximately 225 g) at 2-cm intervals. Then pipe out the vanilla cake batter (approximately 225 g) to fill in the spaces. Pipe out a line of softened butter in the centre of the cake. Bake in a 145°C convection oven for approximately 80 minutes. When the cakes are taken out of the oven, brush them with the rum syrup and let cool.

   Pipe out 80 g of praliné mousseux. Smooth into a dome using a palette knife. Stick on the streusel cubes and place in the freezer. Dip the tops of the cakes in the milky oat mixture. Decorate with gianduja curls, sprinkle with decorative snow sugar and decorate with a few gold-dusted hazelnuts.

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