Marble cake by Cyril Lignac:a gourmet and moist recipe with chocolate and vanilla

The cake or marbled cake is, like many desserts, a Proust madeleine that brings back childhood memories. Easy to make and tasty , it is distinguished by a pretty design of streaks when cut, like marble, hence its name, obtained by mixing two pastes of different colors, but also by its ultra soft side. . In general, in traditional recipes, the marble cake is half vanilla and half chocolate. For chef and pastry chef Cyril Lignac , this association of flavors is dear to him. When he was young, he learned to make this dessert with his mother. "When I eat this cake, I am both Cyril, today, forty-something years old, and the little boy in his house in Aveyron he admits in his book "Histoires de goûts", co-written with Elvire von Bardeleben at Éditions Robert Laffont. Since then, Cyril Lignac has been offering his own marbled cake recipe in his stores. .

Chef Cyril Lignac's secret to a successful marble cake

As usual, chef Cyril Lignac delivers his culinary tips at the microphone of RTL. This time, he shared his chef's secret to successfully marking his marble . All you have to do is "put in the cake pan, well buttered and floured, first the vanilla batter and then the chocolate batter. Then, “you have to go down from the bottom up with a spoon to swirl the inside of the cake” and obtain a beautiful marbling. Then, to make it soft the chef recommends baking it the day before, at 165 degrees for 45 minutes, and placing it in the fridge wrapped in cling film “so that it regains moisture and is very tender”.

Cyril Lignac's marble cake recipe

To make the Cyril Lignac-style marble cake you will need for the vanilla cake:

• 100 g flour type 55
• 130 g caster sugar
• 30 g unsalted butter
• 5 egg yolks
• 70g liquid cream
• 2g baking powder
• 1 vanilla pod

For the chocolate cake:

• 90 g flour type 55
• 110 g caster sugar
• 30 g unsalted butter
• 4 egg yolks
• 60g liquid cream
• 2g baking powder
• 20g cocoa powder

Preparation steps:

1. Preheat the oven to 165°C (thermostat 5).

To make the vanilla mixture:

1. In a saucepan over low heat or in the microwave, melt the butter and set aside.
2. In a bowl, mix the egg yolks with the sugar.
3. Then add the single cream, then the sifted flour and baking powder.
4. Gently mix with a manual or electric whisk.
5. Incorporate the melted butter and the vanilla, previously split and scraped to recover the seeds. Mix and set aside.

The preparation steps for the chocolate mixture:

1. Melt the butter.
2. In a bowl, mix the egg yolks with the sugar and cocoa.
3. Add the single cream, then the flour and baking powder.
4. Gently stir the mixture with a manual or electric whisk.
5. Finally add the melted butter, mix and set aside.

Assembling the marbled cake:

1. Butter and flour the cake tin.
2. Pour the first quarter of the vanilla mixture, the second quarter of the chocolate mixture, then cover with the rest of the vanilla mixture.
3. Using a spoon or a spatula, prick the dough from bottom to top to create marbling.
4. Bake the whole thing in the oven for 45 minutes. Enjoy!

Also read:

Panna cotta by Cyril Lignac:a creamy and light recipe without gelatin ("It melts in your mouth!")

Cyril Lignac's lemon tart:his "ultra-easy" and absolutely delicious recipe ("It's so soft and moist!")

Cyril Lignac's chocolate mousse:an easy-to-make and absolutely delicious recipe ("It's divinely good!")