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For a 20 to 22cm round mold
Preparation time: 30mn
Cooking time: 1h
Basic cake maker:
- 150g soft butter
- 180g sugar
- 4g fine salt
- 2 eggs
- 240g flour
- 6g of baking powder
- 220g full cream
Addition for the chocolate cake:
- 20g unsweetened cocoa powder
Addition for the vanilla cake:
- 20g flour
- 1 vanilla bean or 1 tbsp of powdered or liquid vanilla
Rock icing (optional, worth it for a festive version)
- 250g milk chocolate
- 40g neutral vegetable oil
- 60g chopped almonds
- Preheat the oven to 180 °. Weigh your food processor bowl before starting the recipe.
- Mix the butter, sugar and salt in a food processor. Incorporate the eggs then the flour sifted with the yeast and finally the cream.
- Weigh the preparation by removing the weight of the food processor bowl then divide it into 2 equal parts. Add the beans of 1 vanilla pod and 20g of flour to one of the halves and 20g of cocoa powder to the other half.
- With 2 piping bags or with a spoon (but it is longer), distribute the 2 devices alternately in the mold (s) of your choice. Tap the bottom of your mold several times on the table to evenly distribute the marbled apparatus.
- Bake your mold and immediately lower to 150 ° for 50 to 60mn (30-35mn for mini), the tip of a knife stuck in the cake must come out dry). If you are in a hurry, cooking at 180 ° also works and cooks faster.
- Let the cake cool for 10 minutes before unmolding it.
- If you are making the icing, put the cake in the refrigerator for 1 hour before starting the icing.
- Roast the chopped almonds in the oven for 10 minutes at 180 °, constantly monitoring. Melt the milk chocolate in the microwave or in a double boiler. Add the oil and the almond pieces. Wait a few minutes for the icing to cool so that it is not too runny.
- Place the cake (well cooled) on a wire rack above a tray covered with a film to collect the excess frosting.
- Pour in the icing and let it run down the sides. If necessary, collect the excess and pour a second layer of icing. Transfer the cake to a serving dish and let the icing set for 20 minutes at room temperature or in the fridge before serving.
* For the Zebra Cake:
Put each preparation in a pocket (or in a freezer bag with the corner cut). Line a spring form pan with a disc of baking paper. Cut the end of the 2 pockets to obtain an opening of a little less than 1 cm. Form a circle with the equivalent of a good tablespoon of cocoa paste in the center of the pan. Repeat with the vanilla dough, placing yourself in the center of the circle. Continue in this way, alternating colors until all the dough is used up, always making sure to start in the center of the previous circle. By spreading the dough will form marbling that will look like welts when the cake is cut into pieces.
** The marbled keeps very well in an airtight box for at least 5 days. You can also keep the dough fresh already distributed in the mold for 2 days before baking it.