Marble Gukhov Cake
Ingredients: low-gluten flour
Recipe Recommendations
- fine sugar 90 grams
- whole egg 120 grams
- egg yolk of 1.5
- low-gluten flour 120 grams
- almond powder 35 grams
- milk 30 grams
- cocoa powder 5 grams
- Vanilla essential oil 3 to 5 drops
- hot water 10 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Marble Gukhov Cake
1
Put the softened Anjia unsalted cream into a container and stir with an electric egg beater until it is paste. Add fine sugar and lemon zest and continue to stir with an electric blender until the cream is slightly white. (The cream paste appears triangular)
2
Put the egg yolk, whole egg and vanilla essential oil in a bowl and beat it up, add it to the cream paste in 5-6 times. Fully stir the egg liquid every time it is added, so that the egg liquid is completely absorbed, and then add the egg liquid again.
3
Add sifted low-gluten flour, almond flour and baking powder twice, and mix with a rubber spatula until the batter is smooth and free of particles.
4
Add the milk to the mixed batter in 2-3 times, mix well each time before adding the milk.
5
Mix the cocoa powder well with 10 grams of hot water, and mix one-eighth of the batter to form a cocoa batter.
6
Pour the cocoa batter into the batter in three portions, and use a rubber spatula to scoop the batter into the Guuckhoff mold that has been evenly spread with a layer of cream and sprinkled with a layer of high-gluten flour.
7
Insert a long bamboo stick into the bottom of the batter and draw a small spiral.
8
Place in a preheated 170-degree oven and bake for about 25 minutes. (The temperature displayed by my oven is 20 degrees different from the actual temperature in the oven)