Matcha vanilla marble cake

Name: Matcha vanilla marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Butter or margarine; 250 g Sugar; 5 Eggs (size M); 2 TABLESPOONS Milk; 250 g Flour; 1 package Baking Powder; 200 g white couverture; 7-10 Tbsp pulp of 1/2 vanilla pod; 25 g ground hazelnuts; 2 TEASPOONS Matcha tea; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Butter or margarine
250 g Sugar
5 Eggs (size M)
2 TABLESPOONS Milk
250 g Flour
1 package Baking Powder
200 g white couverture
7-10 Tbsp pulp of 1/2 vanilla pod
25 g ground hazelnuts
2 TEASPOONS Matcha tea
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Aluminium foil

Directions

1
Cream fat and sugar with the whisk of the hand mixer. Stir in eggs and milk bit by bit. Mix flour and baking powder and stir into the fat-egg mixture. Divide the dough into three. Chop 50 g chocolate coating, melt over a warm water bath and stir into one third of the dough with vanilla pulp.
2
Stir nuts under the 2nd third, 1 teaspoon of Matcha under the last third.
3
Grease a box mould (30 cm long; 2 litres capacity) and sprinkle with breadcrumbs. Fill in doughs alternately. Use a fork to marble the dough in streaks.
4
Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours (stick test). Cover with foil after about half of the baking time. Remove the cake from the oven and let it cool down on a cake rack for about 30 minutes.
5
Remove the cake from the mould and let it cool down completely.
6
Chop the rest of the chocolate coating. 3/4 and melt over a hot water bath. Melt the rest of the couverture over a second hot water bath and stir in 1 teaspoon of Matcha. Remove melted chocolate from the waterbaths and let it cool down a bit.
7
First run white, then Matcha couverture streaky on the cake. Let the couverture cool down, arrange the cake on a plate.