Multi-Flavored Marbled Cake
Servings: 8
Calories: 270kcal
Cost: $14
The first of its kind
Equipment
- 1 Loaf pan 10X4X3-inch/25X10X7.5cm yields 950g cake batter
- 1 Stand mixer
- 1 Baking tray
- 1 Rubber spatula
- 1 Dough scraper
- 3 Pastry bowls
- 1 Whisk
- 4 deli containers
- 4 Piping bags
- 1 Pastry brush
Ingredients
Cake Batter
- 200 g Butter, softened
- 215 g Sugar
- 2 g Salt
- 150 g Eggs, at room temp
- 5 g Vanilla
- 280 g Pastry flour, sifted
- 10 g Baking powder
Pistachio Mixture
- 100 g Pistachio paste Recipe
- 100 g Milk
- 350 g Cake batter
Raspberry Mixture
- 100 g Raspberry puree
- 50 g Heavy cream
- 200 g Cake batter
Chocolate Mixture
- 25 g Unsweetened cocoa powder, sifted
- 50 g Milk
- 25 g Heavy cream
- 100 g Cake batter
Topping
- 25 g Crushed pistachios
- 30 g Neutral or apricot glaze
Instructions
Cake Batter
- Sift flour and baking powder together and set aside. Put butter to soften up in the microwave for a few seconds (do not melt). In the stand mixer fitted with the paddle attachment, whip butter along with the salt, sugar and vanilla until smooth. Add one egg at the time and continue to beat. If mixture happens to separate, warm up mixing bowl using a kitchen blowtorch or over a bain-marie. Beat until light and fluffy. Lower the mixer speed and add the sifted powders, and mix until homogenized.
Pistachio Mixture
- In a deli cup, gather pistachio paste, almond extract and milk. Warm up a few seconds to 86ºF/30ºC in the microwave. Mix with an immersion blender. Then incorporate the cake batter with a whisk; set aside. Note that pistachio will be the dominent flavor.
Raspberry Mixture
- Warm up raspberry puree with the heavy cream to 86ºF/30ºC and mix. Then incorporate cake batter with a whisk.
Chocolate Mixture
- Warm up milk with heavy cream to 86ºF/30ºC, add the sifted chocolate powder and mix. Whisk in cake batter.
Montage
- Butter and flour mold. Fill up each piping bag with cake batter: pistachio, raspberry, chocolate and vanilla. You could also use one piping bag – refill after each layer. Start with what's left of vanilla batter, and follow with a layer of raspberry, pistachio, chocolate, pistachio, raspberry, chocolate and pistachio.
- Feel free to try different patterns...
- Using a butter knife or a small spatula, swirl cake using a 3-figure-eight motions starting deep from the left to the right, and repeat from the opposite side. Make a couple of cup cakes with leftovers batter (bake them for 30 minutes).
Baking
- Bake marbled cake in a fan oven at 330ºF/160ºC for 65 minutes. If using conventional oven, extend baking time. Cake is done when the knife inserted into the middle of the cake comes out clean. Let poundcake cool for half an hour, and de-mold. Let cool completely, wrap in cling film and place in the refrigerator overnight.
Topping
- Brush cake with apricot glaze and top with crushed pistachios. Enjoy!
Nutrition
Serving: 90g | Calories: 270kcal