Marble Pattern Cake with Affresco Hazelnut Praline 20

Materials:

• 225g unsalted butter (room temperature) + extra for greasing the tin
• 225g Granulated Sugar (preferably golden)
• 4 Eggs (medium size, free-range, room temperature)
• 225g Flour with baking powder
• 150g AFFRESCO PRALINE HAZELNUT 20 (slightly heated and made fluid) - For the dough
• 100g AFFRESCO PRALINE HAZELNUT 20 (spreadable consistency) - For the top
• 75g Roasted Hazelnuts (chopped into large pieces) - For the top

Preparation:

1. Prepare the Oven: Preheat the oven to 160°C (fan oven) / 180°C / Gas Setting 4. Grease a loaf tin with butter and line with baking paper. Make sure the baking paper extends over the edges so you can easily remove the cake.
2. Butter and Sugar: Beat the butter and granulated sugar with a mixer until creamy (about 3-5 minutes). It is important that the mixture is light and fluffy.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture curdles, reattach it by adding a spoonful of flour.
4. Add Dry Ingredients: Sift the flour and add it to the mixture and mix gently with a spatula. Avoid over-mixing, otherwise your cake may be tough.
5. Prepare the Praline Dough: Take about one third of the dough in a separate bowl and add 150g of warmed AFFRESCO PRALINE HAZELNUT 20. Mix gently with a spatula to obtain a homogeneous mixture.
6. Create the Marble Pattern: Pour the remaining plain batter into the prepared cake tin. Spread the praline batter randomly over it. Create a marble pattern by making spiral movements on the batter with a knife or toothpick. Be careful not to mix the pattern too much, otherwise it may lose its clarity.
7. Cooking: Bake in the preheated oven for 55-65 minutes. Baking time may vary depending on your oven, so start checking after 45 minutes. If a toothpick inserted into the cake comes out clean, the cake is cooked.
8. Cooling: Remove the cake from the oven and let it cool in the tin for 10 minutes. Then, remove the cake from the tin by holding it by the baking paper and cool completely.
9. Decorate: Cover the cooled cake with 100g of AFFRESCO PRALINE HAZELNUT 20 spreadable consistency and decorate with coarsely chopped roasted hazelnuts.

Tips:

• It is important that the butter and eggs are at room temperature.
• Sifting the flour makes the cake lighter.
• Avoid over-mixing the dough.
• Check the oven temperature.
• Do not cut the cake until it has cooled completely.

Service Recommendations:

Serve the cake by slicing it. You can serve it with a scoop of vanilla ice cream or a cup of coffee. You can create a visual feast by decorating it with seasonal fruits.