Cafe latte marble cake

Name: Cafe latte marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g soft butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 150 g + 1 tablespoon of sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 200 g crushed almonds; 300 g Milkmaid condensed milk; 2 TABLESPOONS Espresso powder; 1 TABLESPOON dark cocoa powder; 100 g Dark chocolate coating; 70 g white couverture; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp some mocha beans; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Fat and flour; baking paper; 7-10 Tbsp wooden sticks

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g soft butter or margarine
1 package Vanillin sugar
1 pinch Salt
150 g + 1 tablespoon of sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
200 g crushed almonds
300 g Milkmaid condensed milk
2 TABLESPOONS Espresso powder
1 TABLESPOON dark cocoa powder
100 g Dark chocolate coating
70 g white couverture
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp some mocha beans
7-10 Tbsp Cocoa powder
7-10 Tbsp Fat and flour
baking paper
7-10 Tbsp wooden sticks

Directions

1
Beat the fat, vanillin sugar, salt and 150 g sugar with the whisk of the hand mixer until foamy. Stir in the eggs one after the other. Mix flour and baking powder, sieve onto the egg mixture. Add almonds and stir in. Halve the dough. Mix 150 g condensed milk with espresso and cocoa powder and stir into one half of the dough. Stir 150 g condensed milk into the other half of the dough.
2
Grease a springform pan (26 cm Ø) and dust with flour. First fill in the light dough, then the dark dough. Use a fork to pull the dough in a circle. Bake the cake in a preheated oven (electric oven 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. In the meantime, chop light and dark chocolate coating and melt one after the other over a hot water bath. Cover a larger board with baking paper. Spread about half of the dark couverture thinly. Spread the light chocolate coating in strips. Use a wooden stick to draw a pattern into the couverture and chill. Take the cake out of the oven and let it cool down on a cake rack. Remove from the mould and allow to cool completely. Melt the rest of the dark chocolate coating once again. Coat the cake edge with it.
3
Spread about half of the dark couverture thinly. Spread the light chocolate coating in strips. Use a wooden stick to draw a pattern into the couverture and chill. Take the cake out of the oven and let it cool down on a cake rack. Remove from the mould and allow to cool completely. Melt the rest of the dark chocolate coating once again. Coat the cake edge with it. Put the cake in a cool place. Whip the cream until stiff, while pouring in 1 tablespoon of sugar and cream setting agent. Spread the cream on the cake surface. Break the marbled chocolate coating into pieces. Decorate the cake with mocha beans and chocolate door pieces. Dust with cocoa
4
Put the cake in a cool place. Whip the cream until stiff, while pouring in 1 tablespoon of sugar and cream setting agent. Spread the cream on the cake surface. Break the marbled chocolate coating into pieces. Decorate the cake with mocha beans and chocolate door pieces. Dust with cocoa