Coffee-caramel marble cake

Name: Coffee-caramel marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 400 g Sugar; 100 ml Milk; 180 g soft butter or margarine; 6 Eggs (size M); 400 g Flour; 3 TSP Baking Powder; 100 ml strong coffee; 2 TEASPOONS Cocoa powder; 1 pinch Salt; 100 g shelled hazelnuts; 150 g Dark chocolate coating; 80 g Whipped cream; 1 TABLESPOON Honey; 1 TABLESPOON instant coffee; 50 g sliced hazelnuts; 7-10 Tbsp Grease; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

400 g Sugar
100 ml Milk
180 g soft butter or margarine
6 Eggs (size M)
400 g Flour
3 TSP Baking Powder
100 ml strong coffee
2 TEASPOONS Cocoa powder
1 pinch Salt
100 g shelled hazelnuts
150 g Dark chocolate coating
80 g Whipped cream
1 TABLESPOON Honey
1 TABLESPOON instant coffee
50 g sliced hazelnuts
7-10 Tbsp Grease
7-10 Tbsp Oil

Directions

1
Caramelise 50 g sugar in a pot, deglaze with milk. Stir until the caramel has dissolved, allow to cool. Separate 3 eggs. Cream fat and 250 g sugar, stir in 3 eggs and egg yolk bit by bit. Mix flour with baking powder, stir in.
2
Cut the dough in half, mix one half with caramel milk, stir coffee and cocoa into the other half. Beat egg whites with salt until stiff, fold one half into the caramel dough, fold the other half into the coffee dough together with the nuts. Fill the dough alternately into a greased Pannetone or Bundt cake mould (1.5 litre capacity). Use a fork to pull spirally through the dough. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 60 minutes. Leave to rest briefly in the pan, turn out onto a cake rack and allow to cool. Finely chop the couverture, bring the cream, honey and coffee powder to the boil, remove from the heat and melt the couverture in it. Cover the cake with the chocolate coating and sprinkle with hazelnut flakes. Oil a piece of aluminium foil. Caramelise the remaining sugar in a pan.
3
Finely chop the couverture, bring the cream, honey and coffee powder to the boil, remove from the heat and melt the couverture in it. Cover the cake with the chocolate coating and sprinkle with hazelnut flakes. Oil a piece of aluminium foil. Caramelise the remaining sugar in a pan. Use a fork to pull threads on the tin foil, let it cool down. Spread caramel pieces on the surface. E