Multi-Flavored Marbled Cake – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Sift the flour and baking powder together and set aside. Soften the butter briefly in the microwave without melting it.
2. Beat the butter with the salt, sugar and vanilla until smooth and light, adding the eggs one at a time. If the mixture separates, warm the bowl gently and keep beating.
3. On low speed, mix in the sifted flour and baking powder until just combined.
4. For the pistachio batter: warm the pistachio paste, almond extract and milk to 86°F/30°C, blend smooth, then whisk in 100 g of cake batter.
5. For the raspberry batter: warm the raspberry puree and heavy cream to 86°F/30°C, mix, then whisk in 100 g of cake batter.
6. For the chocolate batter: warm the milk and heavy cream to 86°F/30°C, whisk in the sifted cocoa powder, then whisk in 100 g of cake batter.
7. Butter and flour the mold. Fill piping bags with the plain, raspberry, pistachio and chocolate batters (or use one bag and refill it for each layer). Layer in this order: plain, raspberry, pistachio, chocolate, pistachio, raspberry, chocolate, pistachio.
8. Swirl the batter with a butter knife or small spatula using figure-eight motions, working from the left side to the right and then from the opposite side.
9. Bake at 330°F/160°C in a fan oven for 65 minutes, extending the time in a conventional oven, until a knife inserted in the middle comes out clean. Cool 30 minutes, then unmold and cool completely.
10. Wrap the cooled cake in cling film and refrigerate overnight.
11. Brush the cake with apricot glaze and sprinkle with crushed pistachios.

Summarized from Bruno Albouze's video. Watch it for the details.

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EggMilkCreamHeavy creamPistachioRaspberryApricot