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Gone marbles cake
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Top the cake with chocolate curls and serve. Use a vegetable peeler and good-quality chocolate to make curls if you can't temper chocolate. - Adriano Zumbo
Ingredients:
  • 240g caster sugar
  • 150g unsalted butter, at room temperature
  • 180g egg whites, at room temperature
  • 310g plain flour
  • 5g baking powder
  • 75g cornflour
  • 120g almond meal
  • 100g crème fraîche
  • 50g thickened cream (35% fat)
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • Assorted food colourings
  • Milk or dark chocolate, to decorate
  • 340g dark couverture chocolate (70% cocoa solids)
  • 400g thickened cream (35% fat)
  • 140g unsalted butter
  • 40g glucose syrup
Instructions:
  • Preheat your oven to a cozy 160C and generously grease a 23cm cakepan.
  • In an electric stand mixer with a beater attachment, cream together sugar and butter until softened and slightly lightened. Gradually add egg whites, followed by plain flour, baking powder, cornflour, and almond meal. Mix in crème fraîche and cream until well combined. Lastly, stir in juices and zests for 30 seconds. Divide the batter evenly into 6 bowls (230g each) and color each with food coloring, mixing well.
  • Pour the different coloured cake batters into the prepared pan in a swirl pattern to create a marble effect. Bake for 60-80 minutes or until the center is fully cooked and set. Let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  • For the ganache, pulse dark chocolate in a food processor until small pieces form. In a saucepan, combine cream, butter, and glucose; heat to 65°C using a cook’s thermometer. Pour the hot mixture over the chocolate in the food processor and blend until smooth and glossy. Transfer to a container, cover with plastic wrap (without touching the surface), and let set at room temperature in a cool spot.
  • Trim the top of the marble cake using a serrated knife to even it out. Carefully cut the cake in half horizontally. Spread a generous 8mm layer of ganache on the bottom layer, then place the top layer on top. Cover the entire cake with ganache using a palette knife until smooth. Set the cake aside.
  • To create an elegant decoration, temper some milk or dark chocolate on a marble surface or cold tray until it begins to set. With a palette knife, gently slice through the chocolate and pull down to make beautiful curls. Place the curls on top of the cake and serve. Alternatively, if you're unable to temper chocolate, use a vegetable peeler on a block of high-quality store-bought chocolate for perfect curls. If needed, grate the chocolate as a simple and tasty alternative.

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