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Makes 12 pieces
Recipe Step by Step
Step01
MATCHA INSPIRATION MARBLE CAKE MIX
360g Egg yolks
470g Sugar
340g All-purpose flour
8g Baking powder
250g Whipping cream 36%
390g Matcha Inspiration
85g Valrhona clarified butter
Mix together the egg yolks and sugar.
In a separate bowl, sift together the flour and baking powder, then add to the egg mixture. Combine the first mixture with the whipping cream.
Finally, melt the Matcha Inspiration with the clarified butter and fold it into your mixture.
In a separate bowl, sift together the flour and baking powder, then add to the egg mixture. Combine the first mixture with the whipping cream.
Finally, melt the Matcha Inspiration with the clarified butter and fold it into your mixture.
Step02
CONFECTION MARBLE CAKE MIX
360g Egg yolks
490g Sugar
325g All-purpose flour
70g Cocoa powder
8g Baking powder
275g Whipping cream 36%
230g Ecuador Confection 80%
145g Valrhona clarified butter
Mix together the egg yolks and sugar.
In a separate bowl, sift the flour, cocoa powder and baking powder together and add to the egg mixture. Combine this mixture with the whipping cream.
Finally, fold in the melted Confection chocolate with the clarified butter.
In a separate bowl, sift the flour, cocoa powder and baking powder together and add to the egg mixture. Combine this mixture with the whipping cream.
Finally, fold in the melted Confection chocolate with the clarified butter.
Step03
BEURRE MANIÉ CAKE
320g European butter
80g Pastry flour
Mix the creamed butter with the flour.
Assembly and finishing
Make the two cake mixes. Prepare the beurre manié and brush into the cake pans.
Pipe 150g of each of the two cake mixes into each cake pan, alternating between the two regularly. Dot a line of creamed butter on top of the cakes to help them rise in the oven.
Bake at 310°F (155°C) for approx. 35 minutes.