Solo-Dolce Marble Cake

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

Anna Maria

5 from 1 vote

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Prep Time 50 minutes mins

Additional Time 12 hours hrs

Total Time 12 hours hrs 50 minutes mins

Course Cakes and Pies

Cuisine Italian

Servings 8 servings

Calories

Ingredients

  

1x2x3x

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!

Keyword baking, cake, marble cake

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