The Ultimate Marbled Cake #shorts #cuisine #cake #skills #baking #breakfast #

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Sift the flour and baking powder together and set aside. Soften the butter in the microwave for a few seconds without melting it.
2. In a stand mixer with the paddle, beat the butter with the salt, sugar and vanilla until smooth. Add the eggs one at a time, beating after each. If the mixture separates, warm the bowl with a blowtorch or over a bain-marie. Beat until light and fluffy, then reduce the speed and mix in the sifted dry ingredients until smooth.
3. Pistachio batter: in a cup, combine the pistachio paste, almond extract and milk. Warm for a few seconds in the microwave to 86°F/30°C, blend with an immersion blender, then whisk in 100 g of the batter and set aside.
4. Raspberry batter: warm the raspberry puree and heavy cream to 86°F/30°C and mix. Whisk in 100 g of batter.
5. Chocolate batter: warm the milk and heavy cream to 86°F/30°C, add the sifted cocoa powder and mix. Whisk in 100 g of batter.
6. Butter and flour the mold. Fill piping bags with the pistachio, raspberry, chocolate and plain batter (or use one bag and refill it for each layer). Layer starting with the plain batter, then raspberry, pistachio, chocolate, pistachio, raspberry, chocolate and pistachio.
7. Swirl the cake with a butter knife or small spatula using figure-eight motions, going from the left side to the right, then repeat from the opposite side.
8. Bake in a fan oven at 330°F/160°C for 65 minutes. In a conventional oven, bake longer. The cake is done when a knife inserted in the middle comes out clean.
9. Cool for half an hour, then unmold. Cool completely, wrap in cling film and refrigerate overnight.
10. Brush the cake with apricot glaze and top with crushed pistachios.

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

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EggMilkCreamHeavy creamPistachioRaspberryApricot