Nut-caramel marble cake

Name: Nut-caramel marble cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 330 g Sugar; 100 ml Milk; 6 Eggs (size M); 180 g soft butter or margarine; 400 g Flour; 1/2 package Baking Powder; 2 TEASPOONS Cocoa powder; 125 g Macadamia nuts; 60 g Pine nuts; 7-10 Tbsp Fat and ground walnuts; 7-10 Tbsp Macadamia nuts and pine nuts

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

330 g Sugar
100 ml Milk
6 Eggs (size M)
180 g soft butter or margarine
400 g Flour
1/2 package Baking Powder
2 TEASPOONS Cocoa powder
125 g Macadamia nuts
60 g Pine nuts
7-10 Tbsp Fat and ground walnuts
7-10 Tbsp Macadamia nuts and pine nuts

Directions

1
Melt 50 g sugar until golden brown. Add milk and stir until the caramel has dissolved. Leave to cool. Separate 3 eggs. Cream fat and 250 g sugar. Stir in 3 eggs and egg yolks bit by bit.
2
Mix flour and baking powder, stir in. Halve the dough. Mix one half with caramel milk, stir in cocoa under the other half. Beat egg whites until stiff. Fold one half with macadamia nuts into the caramel dough, fold the other half together with the pine nuts into the cocoa dough. Fill the dough alternately into a greased Pannetone- or Gugelhupf mould (1.5 litres capacity) sprinkled with ground walnuts. 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 70-75 minutes. Leave to rest briefly in the pan, turn out onto a cake rack and allow to cool. Sprinkle with macadamia nuts and pine nuts. Melt 30 g sugar.
3
Fill the dough alternately into a greased Pannetone- or Gugelhupf mould (1.5 litres capacity) sprinkled with ground walnuts. 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 70-75 minutes. Leave to rest briefly in the pan, turn out onto a cake rack and allow to cool. Sprinkle with macadamia nuts and pine nuts. Melt 30 g sugar. With the help of a fork pull out fine caramel threads. Decorate the cake with it