Ring Cake with Marbled Icing
Ingredients
- Ingredients
- butter (for the mold)
- breadcrumbs (for the mold)
- 250 grams softened butter
- 200 grams sugar
- 1 packet Vanilla sugar
- 5 eggs
- 1 pinch salt
- 450 grams Pastry flour
- 2 tsps Baking powder
- 125 milliliters milk
- For the icing
- 150 grams Milk chocolate couveture
- 50 milliliters Whipped cream (at least 30% fat content)
- 300 grams Mascarpone
- 1 Tbsp Vanilla syrup
- for garnish
- Chocolate leaf
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease a ring cake mold with butter and sprinkle with breadcrumbs. Beat the butter with vanilla sugar and sugar until fluffy. Add the eggs and salt and continue to beat until the mixture is pale yellow and creamy. Mix the flour with the cocoa and the baking powder and gradually stir into the butter mixture.
Pour the batter into the prepared pan and bake for 45-50 minutes. Take the cake out of the oven, allow to cool briefly and then remove from the mold. Meanwhile, chop the chocolate coarsely and melt over hot (not boiling) water. Remove from heat and stir in the cream.
Mix the mascarpone with the vanilla syrup and fold in the melted chocolate gently so that the cream is marbled, not fully incorporated. Place the cake on a cake stand and decorate with the cream. Serve garnished with chocolate leaves.
