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 and chocolate, solo-dolce cake has a marble mirror glaze with the colors of the sun that covers two layers of mousse, one with Nutella and the other with hazelnuts, that lay on a shell of honey and hazelnut biscuits.

Solo-Dolce Marble Cake
Solo-Dolce Marble Cake

Solo-Dolce Marble Cake

Prep Time 50 mins Rest Time 12 hrs Total Time 12 hrs 50 mins Difficulty: Advanced Servings: 10 Best Season: Suitable throughout the year

Description

This Marble Cake is made with an exquisite mixture of vanilla and chocolate, Nutella, and hazelnut creams.

Ingredients

Cooking Mode Disabled

Biscuit

Hazelnut Paste

Hazelnut Mousse

Nutella Cream

Mirror white Glaze (from Pianeta Dessert)

Mirror Milk Chocolate Glaze (from Pianeta Dessert)

Instructions

Biscuit

    • Combine the honey cookie crumbs with sugar, butter, and hazelnuts, press onto the bottom of a 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 put the mixture in the fridge when it is light and fluffy. 
    • Then, semi-whip the cream.
    • Remove three tablespoons of semi-whipped cream and put them in a saucepan with the well-wrung gelatin sheets. Melt them on a low flame and turn off the heat as soon as they have melted.
    • Mix the eggs from the fridge with the semi-whipped cream and the hazelnut paste very well.
    • Add the three 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 mascarpone and sugar in a mixing bowl with an electric mixer until it becomes a creamy paste. 
    • Whip the cream until it is glossy.
    • Remove three tablespoons of glossy cream and put them in a saucepan with the well-wrung gelatin sheets. Melt them on a low flame, and turn off the heat as soon as they have melted.
    • Add the melted gelatin to the mascarpone cheese and sugar mixture and mix.
    • Add the Nutella and incorporate it all well.

White and Milk Chocolate Glazes : Both 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 and the hydrated squeezed gelatin, and ensure 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 the glaze in the microwave 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 simultaneously.
    • Wait for the cake to thaw in the fridge before tasting it.
Keywords: marble cake

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