![]() ![]() ![]() Yes ! We can freeze it whole or in slices once cooled. In this way, we can keep it up to 4 days, away from light and heat. To keep this marbled cake moist, the ideal is to keep it at room temperature, in an airtight container or wrapped in cling film or aluminum foil. for nice marbled effect : Alternate the doughs by dividing the chocolate dough in two and the plain dough in three.sift the bitter cocoa before adding it so that it incorporates well into the batter, without lumps.do not over mix the dough to keep all the softness of the marbled cake once cooked. ![]() pleasure ingredients at room temperature one hour before starting, especially the butter and the eggs: this optimizes the texture of the cake.Pour the two batters alternately into the mold.They are poured alternately in the dough.Beat the butter and the sugars together.bitter cocoa : choose unsweetened bitter cocoa powder (Van Houten type).liquid cream : take whole liquid cream 30% mg.oil : we put a little here to make the marbled cake very soft.Alternatively, you can use semi-skimmed milk. Milk : I prefer to use whole milk because it contributes to the softness of the cake.Butter : you need soft and well softened butter.difficulty level : easy to prepare! The most technical gesture will be to alternate the chocolate paste and the vanilla paste in the mold (therefore not very complicated).texture : this marbled cake is particularly moist and remains so for several days.flavors : the sweet blend of vanilla and cocoa in a delicious cake!.I give you all my advice to make it a success at homeā¦ What you will love with this marble cake recipe We love its different vanilla and chocolate marbles with each cooking. A recipe that takes us straight back to childhood: the Marbled cake ! This one is particularly soft and remains so for several days. ![]()
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