Marble Cake with Nut – Nougat – Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine
- 250 grams sugar
- 5 egg (s)
- 1 pinch (s) salt
- 1 packet baking powder
- 500g flour
- 250 ml milk
- 200 g Nutella
- 1 tablespoon egg liqueur
- powdered sugar
- Fat and breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Beat the butter and sugar until frothy. Gradually add eggs, then add salt. Stir in the flour and milk, sifted with baking powder, alternately. Divide the dough into 2 halves, fold into one half of the nut nougat cream and the other half of the egg liqueur.
- Grease a bundt pan or springform pan (28 cm) and sprinkle with breadcrumbs. Pour in the light dough, pour over the dark dough and mix both types of dough with a fork. Bake in the preheated oven at 175 ° C (middle rack) for about 60 minutes. Make a chopstick test.
- Let the cake cool down a little, turn it out onto a cake plate and dust with powdered sugar just before serving.
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