Coffee caramel marble cake

For 16 pieces
  • 400 g sugar
  • 100 ml Milk
  • 180 g soft butter or margarine
  • 6 eggs (size M)
  • 400 g flour
  • 3 TL Baking powder
  • 100 ml strong coffee
  • 2 TL Cocoa powder
  • 1 pinch Salt
  • 100 g peeled hazelnut kernels
  • 150 g Dark chocolate couverture
  • 80 g whipped cream
  • 1 tbsp honey
  • 1 EL soluble coffee powder
  • 50 g shaved hazelnuts
  • fat
  • Oil
105 minutes
Caramelize 50 g sugar in a saucepan, deglaze with milk. Stir until the caramel has dissolved, let cool. Separate 3 eggs. Mix in the fat and 250 g sugar until foamy, gradually stir in 3 eggs and egg yolks. Mix flour with baking powder, stir in. Halve the dough, mix one half with the caramel milk, stir in the other half with the coffee and cocoa. Beat the egg white with salt until stiff, fold one half into the caramel dough, fold the other half into the coffee dough together with the nuts. Alternately pour the dough into a greased pannetone or Gugelhupf tin (1.5 liters). Draw a spiral through the dough with a fork. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 60 minutes. Let rest briefly in the tin, turn out onto a wire rack, let cool down. Finely chop the couverture, bring the cream, honey and coffee powder to the boil, remove from the stove and let the couverture melt in it. Cover the cake with it and sprinkle with hazelnut flakes. Oil a piece of aluminum foil. Caramelize the rest of the sugar in a pan. Pull threads on the aluminum foil with a fork, let cool. Spread the caramel pieces on the surface. E
1 piece approx:
  • 440 kcal
  • 1840 kJ
  • 8 g ​​protein
  • 23 g fat
  • 50 g carbohydrates


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