Good, dear readers, this time I would love to share with you a great recipe for one of my favorite cakes, it is the marbled cake. This delicious dessert can be shared with your family and friends on a rainy day with a good coffee or chocolate, as a snack, to celebrate at your birthday parties or simply as breakfast. I hope you like it and are encouraged to do it.
INGREDIENTS:
1kg of wheat flour with self-rising agent.
800gr of sugar.
450gr of margarine or butter.
12 eggs
1 liter and a half of milk.
Vanilla to taste.
1 tablespoon of salt.
250gr of cocoa powder.
Lemon zest to taste
MATERIALS TO USE:
Manual or table mixer.
Container to prepare the mixture.
Sifter.
Spatula.
Tortera.
• THE FIRST THING YOU MUST CARRY OUT IS THE HEATING OF THE OVEN, WHICH WILL BE 350 ° F, AND LEAVES AND FILLS THE TURTER, EACH OVEN IS DIFFERENT. VERIFY THAT THE TEMPERATURE IS IDEAL.
FOR PREPARATION:
Add the butter and sugar in the bowl, start beating with your mixer to cream the butter with the sugar, the ideal is to dissolve all the sugar mix for about 10 minutes or until you see that the mixture does not contain sugar crystals , then start adding the eggs in the mixture one by one while you continue beating, mix the eggs well they will help you to finish creaming the butter well, there will be a shiny cream, then add the vanilla, the teaspoon of salt and the grated lemon and continue beating. Don't worry if adding the vanilla cuts the mixture a bit. Start adding the milk little by little to your mixture, alternating it with the wheat flour (you must sift the wheat flour with a strainer or sieve to avoid adding lumps to the mixture) and beat again until you finish with the rest of the flour and the milk, there should be a very creamy mixture that when lifting the hand mixer and moving your hand you can form figures with the mixture that do not fall apart easily.
FOR MARBLE:
Divide your mixture into two containers, in one of them add the cocoa powder, sifting it, incorporating until it forms a dark cream (if you notice a very thick consistency you can add a cup of milk). Once you have this mixture ready, in your already floured tortera alternate the two mixtures that you formed by centering them a little, it would be a cup of the vanilla mixture and a cup of the cocoa mixture (repeat this step until you finish with both mixtures) now in the Top part with a little cocoa mixture forms a circular shape with the spatula and with the help of a toothpick it forms.
Oven: lower the oven to about 300 ° F and put the cake in for an hour and a half, then lower to 250 ° F for another half hour and check the doneness with a toothpick in the center of the cake, if it comes out clean and you notice the brown cake in the center is ready.
** YOU REMOVE FROM THE OVEN, YOU TAKE IT OFF FROM THE WALLS OF THE TURTER, LET IT COOL COMPLETELY AND READY, GOOD USE *
