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+ servings
Marble Cake

Marble Cake

5 from 1 vote
Prep Time 50 mins
Additional Time 12 hrs
Total Time 12 hrs 50 mins
Course Cakes and Pies
Cuisine Italian
Servings 8 servings



  • 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


  • 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.


Keyword baking, cake, marble cake
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