This Marble Cake is the birthday cake I made for my daughter Clelia, different from the traditional marble cake made with a mixture of vanilla e chocolate, solo-dolce cake has

a marble mirror glaze with the colors of the sun that covers 2 layers of mousses one with Nutella and the other layer is made with hazelnuts, that lay on a shell of honey and hazelnut biscuits.

Marble Cake
Ingredients
Biscuit
- 200 g honey cookies 7.05 oz
- 32 g granulated sugar 1.13 oz
- 150 g crushed hazelnut 5.3 oz
- 75 g melted butter 2.65 oz
Hazelnut Paste
- 250 g toasted and peeled hazelnut 8.8 oz
- 2 tbsp granulated sugar
Hazelnut Mousse
- 150 g hazelnut paste 5.3 oz
- 6 egg yolks
- 400 ml whipping cream 1 ⅔ cup
- 70 g granulated sugar 2.46 oz
- 2 tbsp water
- 8 g gelatin sheets 0.28 oz
Nutella Cream
- 200 g mascarpone cheese 7.05 oz
- 250 g whipping cream 8.8 oz
- 80 g Nutella 2.8 oz
- 25 g granulated sugar 0.88 oz
- 5 g gelatin sheets 0.17 oz
Mirror white Glaze (from Pianeta Dessert)
- 15 g gelatin sheets 0.53 oz
- 140 g water ~ 1 cup
- 235 g granulated sugar 8.23 oz
- 220 g glucose syrup ⅔ cup
- 155 g condensed milk ½ cup
- 240 g white chocolate 8.46 oz
Mirror Milk Chocolate Glaze (from Pianeta Dessert)
- 17 g gelatin sheets 0.59 oz
- 170 g water ~ cup
- 166 g granulated sugar 5.8 oz
- 232 g glucose syrup little bit more than 2/3 cup
- 133 g condensed milk little bit more than 1/2 cup
- 220 g milk chocolate 7.7 oz
Instructions
- Biscuit
- Combine the honey cookie crumbs with sugar, butter, and hazelnuts, press onto the bottom of 24cm (9 inches) springform pan, and freeze.
- Hazelnut Paste
- Blend the hazelnuts with sugar for at least 10-15 minutes until the hazelnuts become an oily and smooth paste.
- Hazelnut Mousse
- Soak the gelatin sheets in cold water.
- Whisk the egg yolks and when the mixture is light and fluffy put it in the fridge.
- Then, semi-whip the cream.
- Remove 3 tablespoons of semi-whipped cream and put them in a saucepan with the well-wrung gelatin sheets, melt them on a low flame and as soon as they have melted, turn off the heat.
- Take the eggs from the fridge and mix them with the semi-whipped cream and the hazelnut paste very well.
- Add the 3 tablespoons of cream with the melted gelatine and mix well.
- Pour the mixture into a springform pan of 8" and place in the freezer for at least 3-4 hours.
- Nutella Cream
- Soak the gelatin sheets in cold water.
- Whip together mascarpone, and sugar in a mixing bowl with an electric mixer until it becomes a creamy paste.
- Whip the cream until is glossy.
- Remove 3 tablespoons of glossy cream and put them in a saucepan with the well-wrung gelatin sheets, melt on a low flame and as soon as they have melted, turn off the heat.
- Add the melted gelatin to the mascarpone cheese and sugar mixture and mix.
- Add the Nutella and incorporate it all well.
- Both glazes have the same procedure
- Soak the gelatine sheets in icy water.
- Melt the white/milk chocolate at 45°C (113°F).
- In a saucepan put water, sugar, and glucose and heat it up to 103°C (217.4°F).
- Remove it from the heat, add the condensed milk, the hydrated squeezed gelatin, making sure that it is completely melted.
- Pour over the melted white /milk chocolate and emulsify everything with an immersion mixer, avoiding the incorporation of air bubbles and filtering.
- Leave it to rest in the fridge for 10-12 hours.
- Heat, in the microwave, the glaze to 35°C (95°F).
- Remove the frozen cake from the springform pan.
- Place the cake on a stand-up tray to catch any excess glaze.
- Carefully pour the two glazes on top of the cake at the same time.
- Wait for the cake to thaw in the fridge before tasting it.
Notes
ENJOY!
Tried this recipe?Let us know how it was!
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