Milkmaid Marble Cake

Name: Milkmaid Marble Cake
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 16
Ingredients: 1 can(s) (400 g) sweetened condensed milk; 200 g soft butter or margarine; 250 g + 2 tablespoons sugar; 6 Eggs (size M); 400 g Flour; 3 TSP Baking Powder; 100 g Dark chocolate coating; 2 TABLESPOONS Cocoa powder; 250 g Whipped cream (30 % fat); 7-10 Tbsp Cocoa powder; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 16

1 can(s) (400 g) sweetened condensed milk
200 g soft butter or margarine
250 g + 2 tablespoons sugar
6 Eggs (size M)
400 g Flour
3 TSP Baking Powder
100 g Dark chocolate coating
2 TABLESPOONS Cocoa powder
250 g Whipped cream (30 % fat)
7-10 Tbsp Cocoa powder
7-10 Tbsp Grease

Directions

1
Boil condensed milk in the closed can for 2 hours in boiling water. Mix fat and 250 g sugar until creamy. Stir in eggs bit by bit. Mix flour with baking powder, stir in. Halve the dough.
2
Stir condensed milk, except 2 tablespoons, into one half of the dough. Chop the chocolate coating and melt over a warm water bath. Stir cocoa and chocolate coating into the second half of the dough. Fill the dough alternately by the spoonful into a greased springform pan (26 cm Ø). Use a fork to pull spirally through the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Leave to rest briefly in the pan, remove from the tin and allow to cool on a cake rack. Whip cream and 2 tablespoons of condensed milk until creamy, adding 2 tablespoons of sugar. Spread the cream on the cake.
3
Use a fork to pull spirally through the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Leave to rest briefly in the pan, remove from the tin and allow to cool on a cake rack. Whip cream and 2 tablespoons of condensed milk until creamy, adding 2 tablespoons of sugar. Spread the cream on the cake. Decorate with cocoa