Recipes

MARBLE CAKE
Beat the sugar and vanilla essence with the
eggs (which should be of room temperature)
to obtain a creamy mixture. Add the softened
butter.
Sieve the fl our and add the yeast.
Add the fl our and milk a little at a time, stirring
all the while to obtain a thick mixture. Butter
the ring cake mould, dust it with fl our and
pour in half of the mixture.
Take the remaining mixture and stir in the
sieved chocolate powder.
Next pour the second half of the mixture into
the tin and try to create a two-colour spiral,
swirling the mixture with a fork.
Select “DESSERT” from the “RECIPES” menu
then the “MARBLE CAKE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 30 min
Cooking time*: 45-55 min
Recommended equipment:
metal ring cake mould
(diameter 26 cm,
height 8/10 cm approx.);
Alternatively, a loaf tin
(30 cm x 10 cm)
Tips and variations:
• Serve the cake accompanied by
coffee fl avoured
custard.
30
DESSERT
Serves 6/8
250 g of plain fl our
150 g of butter
180 g of sugar
1 tspn. of vanilla essence
200 ml of milk
3 eggs
8 g (1 ½ teaspoon) of baking powder
30g of chocolate powder
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)