Bounty – Marble Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 1 pinch (s) salt
- 200 g suar
- 200 ml oil (alternatively 250 g melted butter)
- 200 g flour
- 200 g crème fraîche
- 100 g chocolate, white
- 100 g desiccated coconut
- 1 tablespoon flour
- 0.5 ½ pack baking powder
- 100 ml milk
- 100 g hazelnuts, round
- 100 g Nutella
- 25 g cocoa powder
- 0.5 ½ pack baking powder
- 100 ml milk
- possibly couverture for the glaze
Print Recipe
Pin Recipe Instructions
- First, grease a ring cake or wreath dish (26-28 cm in diameter). Keep in the refrigerator until ready to use.
- For the light dough, melt the white chocolate in a water bath, remove it from the water bath, gradually stir in 100 ml of milk and set the mixture aside.
- Meanwhile preheat the oven to 180 ° C top / bottom heat.
- Now for the base dough, beat the eggs with a pinch of salt, gradually pour in the sugar and keep beating until a creamy mixture has formed. Now gradually pour in the oil or melted butter. Then stir in the flour and crème fraîche, cut the dough in half.
- Now stir in the white chocolate mixture, desiccated coconut, 1 tablespoon flour and half a packet of baking powder under one half, stir in the nuts, Nutella, cocoa, remaining baking powder and 100 ml milk into the second.
- Now either first pour the light dough, then the dark dough into the prepared mold and carefully marble the dough with a fork or, as for a zebra cake, alternately spoon the light and dark dough into the mold so that a zebra pattern is created.
- Bake the cake in the preheated oven for about 1 hour. Then let it cool in the mold for about 30 minutes, then turn it out and let it cool completely. If you like, you can glaze it with chocolate.
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