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Dessert cake marbled with cocoa

Dessert cake marbled with cocoa


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Separate the eggs in two mixer bowls.

Mix the egg whites with the salt powder and mix the foam for 30 seconds, then add the sugar and vanilla sugar and mix perfectly for meringue, somewhere more than 5 minutes.

Mix the yolks with the oil, then add the milk.

When the egg white meringue is ready, put the cream of yolk on top in a few tranches, continue mixing on low speed and mix well.

The flour mixes well with the baking powder.

Turn off the mixer, take the bowl aside, add the flour in the rain little by little, mixing with a spatula by wrapping, with wide movements and a lot of patience.

The composition will be divided into two bowls in approximately equal parts.

Put the cold milk (the 75 ml) in a kettle (small bowl), add cocoa and rum essence and mix the composition well for a few minutes. Put a few tablespoons of the dough on top and mix lightly, then pour everything into the bowl and mix well.

We will have two bowls, one with white dough and one with cocoa.

In the tray lined with baking sheet (I usually moisten the parchment well, then shake it off the excess water and place it in the tray), put a tablespoon of each composition by overlapping, until we finish the dough. A little secret, for a beautiful marbled look, when you put the spoon with the cocoa dough, go with it down and touch the base of the form.

Bake the cake for about an hour at 175 degrees Celsius or until it passes the toothpick test. (Do not open the oven for more than 30 minutes, it is not ready anyway))))

Let the cake cool completely before slicing it, usually somewhere around 3 hours (minimum, no forcing)

A fluffy and fragrant delight!


  • Separate the yolks from the egg whites and beat the egg whites with a pinch of salt until smooth, and the composition turns into a hard foam, which no longer moves in the bowl.
  • Then add the sugar and vanilla sugar, continuing to use the mixer until the whole amount of sugar melts, and the foam will have a shiny appearance.
  • Beat the yolks and add the oil gradually, like mayonnaise and when it gets a sauce texture add the milk and lemon peel
  • Add the yolks to the egg whites little by little. Using a spatula, mix from the bottom up and begin to gradually add the flour with the baking powder, sifted
  • Either line two large trays of cake with baking paper, or with oil and flour, pour the composition and stop a few in the bowl in which we prepared it
  • Add the two tablespoons of cocoa there and pour the mixture obtained in the baking trays, over the base of the cake.
  • Then, using a fork or a straw, we make the marbled / zebra pattern
  • Preheat the oven to medium heat (180 ° C, for the ovens with display), where we leave the fluffy cake for 40 minutes


It is very important not to open the oven while the cake is baking. After 35-40 minutes we do the test with the toothpick: if there is no composition left on the toothpick, the fluffy cake recipe is ready. Let it cool, take the cake out of the trays on a plate and garnish it with powdered sugar.


  • Separate the yolks from the egg whites and beat the egg whites with a pinch of salt until smooth, and the composition turns into a hard foam, which no longer moves in the bowl.
  • Then add the sugar and vanilla sugar, continuing to use the mixer until the whole amount of sugar melts and the foam will have a shiny appearance.
  • Beat the yolks and add the oil gradually, like mayonnaise and when it gets a sauce texture add the milk and lemon peel
  • Add the yolks to the egg whites little by little. Using a spatula, mix from the bottom up and begin to gradually add the flour with the baking powder, sifted
  • Either line two large trays of cake with baking paper, or with oil and flour, pour the composition and stop a few in the bowl in which we prepared it
  • Add the two tablespoons of cocoa there and pour the mixture obtained in the baking trays, over the base of the cake.
  • Then, using a fork or a straw, we make the marbled / zebra pattern
  • Preheat the oven to medium heat (180 ° C, for the ovens with display), where we leave the fluffy cake for 40 minutes


It is very important not to open the oven while the cake is baking. After 35-40 minutes we do the test with the toothpick: if there is no composition left on the toothpick, the fluffy cake recipe is ready. Let it cool, take the cake out of the trays on a plate and garnish it with powdered sugar.


The fluffy cake recipe with cocoa or marbled cake is one of the easiest and most popular recipes in Romania and one of those. Appetizing and delicious cream-based cake - Zebra check & ldquo Homemade & rdquo - To prepare this tasty cake, you need the following ingredients :. It is a simple recipe that does not contain ingredients. Zebra cake is a very simple, but very simple cake recipe. Add the soft butter and cream, mix. Culinary recipe Fluffy cake with cocoa (video) from the Cakes category.

Simple fluffy cake or zebra cake, according to an old, economical recipe, as I learned it from my mother.



Comments:

  1. Fenrilmaran

    Now all is clear, I thank for the information.

  2. Nitaxe

    the Magnificent idea

  3. Cayle

    Bravo, what the correct words ..., brilliant idea

  4. Adil

    I am final, I am sorry, but it not absolutely approaches me.

  5. Wait

    Message deleted



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