The cake of the week. a must-have French snack

Its rather intricate layers, the mixture of chocolate and vanilla dough and the ease of its creation made the marble as an unbeatable snack; but not too sweet.

The secrets to the success of this marble recipe are based on two important rules. First, the egg whites are whipped until stiff, then gently folded into the batter to create an airy texture. Be careful not to overwork the dough after adding the egg whites so that the marble holds its full height.

The second rule. on the chocolate we use unsweetened cocoa, which brings deep notes and aromatic richness to the cake, which counterbalances the vanilla sugar that perfumes the plain dough. So while the copious amounts of sugar in this recipe may be questionable, getting the perfect marbling is essential. A great classic to enjoy with a cup of tea or hot chocolate on a rainy afternoon.

Ingredients:

• 60 g of unsweetened cocoa powder
• 100 g of butter
• 200 g wheat flour
• 10 kg of milk
• 1/2 package of baking powder
• 3 eggs
• 200 g of sugar
• 1 box of vanilla sugar

The steps

Adjust

Remove the butter from the refrigerator beforehand.
Preheat the oven to 180°C (thermostat 6).

For eggs

Grease the cake mold with butter. Separate the whites from the egg yolks. Beat the butter and two sugars until the mixture becomes a thick foam. Add the egg yolks one after the other.

For the dough

Then stir in the sifted flour and yeast, then the milk. Beat the egg whites until stiff. At the end, add the whipped proteins to the mass, without overloading the dough. It should be very smooth and creamy.

For chocolate

Divide the dough into two parts and add cocoa to one part. Pour the two preparations alternately into a mold greased with butter.

Cooking and grooming

Slide the form into the oven and bake for 50 minutes. Open the biscuit on the rack. Let it cool. Serve the marbled cake when completely cooled.