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"\n \n\n\n\nHello my foodies\nI'm so proud of my marble cake, yes lol again, if I'm not for me who will be for me, it starts with yourself.\nThis cake looks so beautiful and is also extremely delicious. The cutting, I felt such a sense of pride because I think I've levelled up and I love it. It's thanks to this new desire to share a little more of myself in an Instagram story with you.\n\nAs always it's a simple, quick recipe with very little egg and sugar, the initial recipe has double the egg and sugar.\nThe motto was respected, a simple, quick and delicious recipe. À You be the judge, I'm confident.\n\nThis time for my latest recipes, I use a Greek yoghurt cake base, which compensates for the egg reduction and brings even more softness and lightness to the cake. But you can still make this recipe with a 125 gr plain yoghurt which has exactly the same role. \n Advantages:\n\nSimple made with very few ingredients,\nFast, can be done in less than an hour (preparation and cooking).\nPerfect for children\nCan be made in a bakery workshop with the children.\nCheap to make.\nDelicious, sweet just right. \n\n \n\nRECIPE FOR MARBLED CAKE WITHOUT BUTTER\nTricks:\n\nTo have a well rounded cake with a nice bump thanks to a crack obtained with a thermal shock and a technique that consists in putting a horizontal line of butter ointment (I use oil that works as well) in the middle of the dough in the mould over the whole length of the dough.\nPut your cake in the oven horizontally for a nice bump.\nThis recipe can be made without egg.\nLeave it to cool for 5 min, then remove it from its mould and wrap it in cling film to keep it soft.\n\n\n* raspberry cake recipe here\nUtensils required :\n  \n\n \n\n\n\nINGREDIENTS:\nMeasure if you want to make this recipe a plain yogurt.\n\nI use my 125gr yoghurt pot as a unit of measure. \n\nI use a 20 cm mould\nFor moulds from 20 to 25 cm\n\n\n\n\n1 Greek yogurt 150 gr\n\n2 medium eggs\n\n3 Flour jars 3x100 gr\n\n\n1 Sugar jar 150 gr\n\n\n1/2 Sunflower oil jar 75 gr\n\nCocoa powder without sugar 15 gr\n1 teaspoon natural vanilla extract\n\nBaking powder 11 gr\n\nIf you do it with a 125g yoghurt pot...\nThe measures are:\n\nyoghurt 125 gr\n3 jars of flour or 255 gr\n1 jar of sugar or 125 gr if you like sugar increase the amount of sugar a little bit\n1/2 jar of sunflower oil or 65 gr.\n\nFor the other ingredients, the quantities are the same.\nPREPARATION STEPS\n\nPour the yoghurt into a bowl and keep the jar for measuring the other ingredients.\nAdd the oil, eggs, sugar, flour, baking powder and mix with a spatula (a plastic spatula with a flat end).\nMix with the maryse until a homogeneous paste is obtained.\nSeparate the dough into two different bowls in equal parts.\nIn one add the cocoa powder and in the other, a teaspoon of natural vanilla extract.\nIf the chocolate paste becomes compact after adding the chocolate, add 2-3 tablespoons of water to make a slightly more liquid paste.\n\nPlace the two pasta pieces in a pastry bag.\n\nLine the mould with baking paper and pour the chocolate paste into it, then poach the paste, alternating layers of vanilla and cocoa.\n\nUsing a knife driven to the bottom of the mould, make vertical waves along the entire length to draw the marbling.\n\nMake a thin horizontal line of ointment butter or oil (I use oil that works just as well) in the middle of the dough along the entire length of the dough.\nBake at 200 °C for 15 min and then at 160 °C for about 45 min to create this famous thermal shock. Watch the baking by pushing the tip of a knife into the middle of the cake: if it comes out clean, it's cooked!\n\nLeave it to cool for 5 min, then remove it from its mould and wrap it in cling film to keep it soft.\nLet it cool for at least an hour.\n\n\n\n\n\n\nI hope you like it. Now it's up to you. \nTag us on instagram amourducake if you made this recipe.\nLeave me a comment, I'd love to!! 😘😘\nJoin us on Instagram:\nAMOURDUCAKE\n\n\n\n\n\n"
<https://amourducake.com/de/blogs/english-blog/marbled-cake-without-butter>