Vida Recetas Editorial
The marbled cake is a classic of home baking that combines two batters, one vanilla and one chocolate, creating a very attractive swirled visual effect. This recipe, of uncertain origin but popular worldwide, is perfect for snacks, breakfasts, or informal celebrations. Its texture is spongy and moist, thanks to the yogurt, and the contrast of flavors between chocolate and vanilla delights both young and old.
The preparation is very simple, suitable for beginners. The yogurt cup is used as a measure, which facilitates the process and avoids mistakes. The cake is baked at 180°C and doneness is checked with a toothpick. Once cool, it can be decorated with peach strips or nuts, although it is also delicious plain.
This cake is ideal for sharing at a picnic, accompanied by cold drinks, or simply to enjoy at home with a coffee. Its versatility makes it a staple that cannot be missing from your recipe book.
Cook
45 min
Servings
12
Add the 3 eggs, the lemon yogurt or preference, with the yogurt pot half of oil, with the yogurt pot 2 of sugar, with the yogurt pot 3 of flour, 1 sachet of yeast and 1 spoon of vanilla essence. And we beat everything together.
Once everything is whipped, we separate both quantities into 2 bowls and in a bowl we add 2 tablespoons of chocolate powder (my case nesquis).
Let's take the cake and add butter and sprinkle with flour so that the cake doesn't stick. Then we throw the yellow dough and throw it into the mold and then in sima we add the chocolate dough and with a skewer stick we mix it by firing drawing and baking it in the oven at approximately 180 and watching until you poke and the skewer stick comes out clean.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 45 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
