Mascarpone marble cake

Name: Mascarpone marble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 1 package (200 g) Nut nougat (firm to cut); 200 g soft butter/margarine; 100 g Mascarpone (Italian cream cheese); 200 g + 50 g sugar; 1 package Vanillin sugar; 5 Drops of bitter almond aroma; 1 pinch salt, 5 eggs (Gr. M); 500 g Flour, 1 P. Baking Powder; 50 g chopped almonds; 7 TABLESPOONS Milk; 1 1/2 tablespoons (15 g) Cocoa; 1-2 TABLESPOONS Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

7-10 Tbsp Fat and breadcrumbs
1 package (200 g) Nut nougat (firm to cut)
200 g soft butter/margarine
100 g Mascarpone (Italian cream cheese)
200 g + 50 g sugar
1 package Vanillin sugar
5 Drops of bitter almond aroma
1 pinch salt, 5 eggs (Gr. M)
500 g Flour, 1 P. Baking Powder
50 g chopped almonds
7 TABLESPOONS Milk
1 1/2 tablespoons (15 g) Cocoa
1-2 TABLESPOONS Icing sugar

Directions

1
Grease a cupcake mould (approx. 22 cm Ø; approx. 2 1/2 l capacity) and sprinkle with breadcrumbs (not for silicone moulds)
2
Roughly dice the nougat. Cream fat, mascarpone, 200 g sugar, vanilla sugar, flavour and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, baking powder and almonds, alternating with 5 tablespoons of milk. Fill 2/3 dough into the form
3
Stir cocoa, 50 g sugar, 2 tablespoons milk into the remaining dough. Fold in nougat. Spread on the light-coloured dough in the mould. Pull both doughs spirally with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 1 hour. Leave to cool in the mould for approx. 10 minutes, then turn out and cool down completely. Dust with icing sugar