Discover Cyril Lignac's tips and recipe for a fluffy and light marbled cake

This morning on RTL, Cyril Lignac revealed his recipe for preparing an unmistakable and delicious marbled cake. To your stoves!

  Discover Cyril Lignac's tips and recipe for a fluffy and light marbled cake

Today the chef Cyril Lignac shared on RTL his marble cake recipe , the great classic of our childhood breakfasts and snacks, which no sweet tooth can resist! Vanilla and chocolate merge into a cake soft and tasty , obtained by mixing two devices of different colors and flavors. So what are his chef's secrets for making it light and fluffy ? Discover them by reading the recipe below and prepare her marble cake at home!

The ingredients of Cyril Lignac's marbled cake

Here is the list of ingredients you will need to prepare a marble cake for 4-6 people:

For the vanilla batter:

  • 1 vanilla pod
  • 130 g of sucre in poudre
  • 30g unsalted butter
  • 5 organic egg yolks
  • 7 cl full cream
  • 100 g farine
  • 2g baking powder

For the chocolate batter:

  • 20 g cocoa powder
  • 30g unsalted butter
  • 4 organic egg yolks
  • 110 g of sucre in poudre
  • 6 cl full cream
  • 90 g farine
  • 2g baking powder
  • Butter and flour for the mold

The preparation of Cyril Lignac's marbled cake

Now that you have all the necessary ingredients in hand, it is time to tackle the preparation. Here are the steps to follow to make the delicious marbled cake of Cyril Lignac at home :

  1. To start, preheat the oven to 165°C (thermostat 5-6).
  2. Prepare the vanilla paste: Cut the vanilla bean in half lengthwise and scrape out the inside to remove the pulp and seeds, which you will add to the sugar to give it a vanilla flavor.
  3. Melt the butter in a saucepan. Whisk the egg yolks and vanilla sugar in a large bowl. Add the liquid cream and mix with a whisk. Then add the flour and baking powder little by little, still mixing, until you obtain a smooth and homogeneous batter. Finally, add the melted butter and set aside.
  4. Then move on to preparing the chocolate mixture. Melt the butter. In a bowl, whisk the egg yolks, sugar and cocoa powder. Add the cream, flour and baking powder and mix well to avoid lumps forming. Stir in the melted butter and keep aside.
  5. Butter and flour a cake tin. Pour half of the vanilla batter onto the bottom of the pan. Create a layer with the chocolate batter and finish with what's left of the vanilla mixture. Then, create a swirl by mixing the pasta from bottom to top with a spatula, so as to obtain a beautiful marbling.
  6. Bake at 165°C for 45 minutes in a preheated oven. It is important to respect this cooking temperature so that the cake rises gently and becomes soft and light.
  7. Check the baking temperature with the tip of a knife: when it comes out clean, the marble cake is ready. Take it out of the oven and wait for it to cool down before turning it out onto a wire rack. Wrap it in cling film and let it rest for a few minutes, so that it regains its moisture and softness.

Chef's Tip: for the chocolate mixture, there are two schools. For a more intense cocoa taste, use dark cocoa powder or melted dark chocolate; if, on the contrary, you prefer a sweeter and more gourmet cake, you can use a mixture of dark and milk chocolate, which you will dissolve in a bain-marie before adding it to the mixture. The choice is yours!

The complete chronicle of Cyril Lignac on RTL is to be found here .Source