Wonderfully juicy marble cake with eggnog and Nutella
Time
Preparation time: 20 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 20 min.
Wonderfully juicy marble cake with eggnog and Nutella.
ingredients
- 250 g of butter, room temperature
- 240 g of sugar
- 1 pinch of salt
- 1 pck of vanilla sugar
- 5 eggs size M
- 250 g of instant flour, Type 405
- 1 pck of baking soda
- 250 ml eggnog
- 3 tablespoons of Nutella
- some powdered sugar for dusting
preparation
- Beat the soft butter with the hand mixer or in the food processor until creamy white. Add sugar, vanilla sugar and a pinch of salt and stir until frothy. Please add the eggs one by one and skip each one briefly before adding the next egg. The mass should now have a white-foamy consistency.
- Now the instant flour, mixed with 1 packet of baking powder, is added to the dough and stirred in until the dough has a creamy-creamy consistency. Finally, the eggnog is added in a thin stream with constant stirring until it is completely incorporated into the dough. Then please do not stir any longer.
- Butter a wreath cake and sprinkle with breadcrumbs and fill in about half the amount of dough and smooth.
- Under the remaining amount of dough with the hand mixer about 2 - 3 tablespoons of Nutella are stirred so that it has a distinctly chocolaty color.
- Now place the dark dough evenly on the light dough and smooth it out.
- Now with a long-handled, narrow spoon the dark dough (with circular hand movements) in waves / vortex form all around under the light dough. In this way, the typical marbling is formed, which will be seen later in the bleed. Each piece of cake is therefore unique. :-)
- Preheat the oven to 180 ° C. Gas level 2 - 2.
- Baking time: at 180 ° C on medium rack, bake for approx. 50 - 60 minutes. Keep an eye on things after 50 minutes. Do not forget the stick sample.
- Leave the finished cake in the mold and let it cool for a while on a wire rack. Then remove from the mold and carefully put on a nice cake plate. Before serving, decoratively dust with icing sugar or cover with a sauce to taste.
Tips
- This cake is surprisingly juicy for a "dry" cake.
- Egg liqueur and Nutella combine two fine flavors that complement each other perfectly and make this cake something very special.
- The instant flour is a particularly free-flowing, finely ground flour, which is ideal for quite liquid doughs such. As waffle dough or pancake batter or for puff pastry dough, as it better binds the liquid in the doughs. Thanks to its special pourability, it can be added directly to the dough or to a sauce without it forming lumps.
- Just for this dough, it should NOT simply be replaced by normal 405er flour. The instant flour can be found on the supermarket shelf with the other types of flour; from the manufacturer Diamant or Aurora.
- The cake can be stored well packed for a whole week without losing its aroma or freshness. It is also easy to freeze and tastes like freshly baked after thawing.
