Marble Cake (Multicooker Recipe)

Name: Marble Cake (Multicooker Recipe) - Eliana K.
Ingredients: 4; 5 eggs; 200 g flour; 200 g sugar; 1 teaspoon baking powder; 2 tablespoons cocoa; 4 tablespoons oil; 2 packets vanilla sugar; 1 pinch of salt; candied fruits; rum essence

Dessert - Marble Cake (Multicooker Recipe) by Eliana K. - Recipia

The marbled cake in the multicooker is prepared from a single basic composition, which is then divided into two: one remains plain, while cocoa is added to the other. Dried fruits and rum essence give it a pleasant taste, and the alternation of the two compositions creates the marbled pattern. It is important that the eggs are at room temperature and not to open the lid during baking. Quick Info Preparation time: not specified in the original recipe Baking time: 40-45 minutes Total time: at least 40-45 minutes, plus the time needed to cool Servings: the number varies depending on how the cake is portioned Difficulty: easy Recipe type: homemade dessert, prepared in a multicooker Ingredients 4-5 eggs, at room temperature 200 g flour 200 g sugar 1 teaspoon baking powder 2 tablespoons cocoa 4 tablespoons oil 2 packets vanilla sugar 1 pinch of salt Dried fruits, to taste Rum essence, to taste 2-3 tablespoons warm water, for the cocoa mixture A little oil for greasing the inner pot Preparation method 1. Prepare the eggs and the base dough Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, one tablespoon at a time, continuing to mix. The egg whites should become firm, with a consistency similar to meringue. 2. Incorporate the yolks Mix the yolks with the oil, added gradually, as for mayonnaise. Then pour this mixture over the beaten egg whites. Incorporate the yolks with gentle up-and-down movements to preserve as much of the volume of the egg whites as possible. Do not mix vigorously and do not use fast circular motions. 3. Add the flour Mix the flour with the baking powder. Gradually add the mixture over the eggs, little by little, one tablespoon at a time. Continue to incorporate with wide up-and-down movements. When the composition is homogeneous, add the dried fruits and the rum essence. The amount of dried fruits and essence is up to your choice, depending on how intense you want the taste to be. 4. Prepare the two compositions Divide the dough into two parts as evenly as possible. In a small bowl, mix the cocoa with 2-3 tablespoons of warm water. Add this mixture to one of the halves of the dough and carefully homogenize. You will obtain the cocoa composition, while the other will remain white. 5. Fill the multicooker pot Grease the base and walls of the inner pot with a little oil. Put a spoonful of the white composition in the pot, then a spoonful of the cocoa composition. Continue to alternate the two compositions until you finish them. There is no need to mix the dough afterwards; the alternation of the two colors will create the marbled appearance during baking. 6. Bake the cake Place the pot in the multicooker. Select the Bake program and set the temperature to 180°C. Press the Cooking time button and set the time to 40-45 minutes. Start the machine by pressing the Start button and close the lid. The lid should not be opened during baking. Losing heat can affect how the cake rises. 7. Cool and portion After the program is finished, disconnect the appliance from the power source. Leave the cake in the multicooker pot until it cools. After cooling, remove it from the pot and portion it. If it is cut while still very hot, the slices may break more easily. Why I make this recipe often I love this version because the dough is prepared simply, and baking is done directly in the multicooker. There is no need to work separately on two doughs; the same composition is divided at the end, then one part turns into cocoa dough. Dried fruits pair well with the rum flavor, but the cake can also be made without them if you prefer a simpler texture. The marbled pattern makes it suitable for both breakfast and an afternoon snack. Tips and variations Tips Use eggs at room temperature. The egg whites whip better, and the composition incorporates more easily. Beat the egg whites until firm before adding the flour and yolks. This step helps achieve an airy composition. Incorporate the flour with up-and-down movements. If you mix too vigorously, the egg whites can lose their volume. Do not open the multicooker lid during baking. Repeated checking does not help, and changing the temperature can prevent the cake from rising beautifully. Let the cake cool in the pot before removing it. It is easier to handle after it has cooled. Substitutions Rum essence can be replaced with another essence if it better suits the desired taste. The recipe allows for the use of other essences without changing the preparation method. Variations You can keep the dough divided into two exactly as in the basic recipe, with one plain part and one with cocoa. The dried fruits are added before dividing the composition, so they are distributed in both parts. For a more visible marbled pattern, alternate the spoonfuls of dough without leveling them too much. There is no need to create a complicated pattern, as the two compositions will settle differently in the pot. Serving ideas The cake can be sliced after cooling and served plain. It pairs well with coffee, tea, or milk. For clean portioning, use a sharp knife and cut slices of appropriate thickness. Frequently asked questions Can I use only 4 eggs? Yes. The recipe is designed for 4-5 eggs. It is important to use eggs at room temperature and to whip the egg whites well, regardless of the number chosen from the range. Why is warm water added over cocoa? Warm water helps the cocoa mix more easily and form a homogeneous composition. Use 2-3 tablespoons, as needed to incorporate it into the half of the dough. Can I open the lid to check the cake? It is not recommended. During baking, the lid must remain closed, as lowering the temperature can affect the cake's rise. When do I take the cake out of the multicooker pot? After the program is finished, the appliance is disconnected from the power source, and the cake is left in the pot until it cools. Only then is it removed and portioned. Is it mandatory to use rum essence? No. The recipe mentions that other essences can also be used. If you do not want a rum flavor, you can replace it with another available essence. Nutritional values The values are approximate, as the exact number of eggs can vary between 4 and 5, and the amount of dried fruits and essence is not specified. The estimate below is calculated for the entire cake, divided into about 10 slices, not taking into account the small amount of oil used for greasing the pot. Per slice: Calories: approximately 260-290 kcal Protein: approximately 5-6 g Carbohydrates: approximately 38-42 g Fats: approximately 10-12 g Quantities may vary depending on the number of eggs, the dried fruits used, and the size of the slices. Sugar, flour, oil, and dried fruits contribute the most to the carbohydrate and calorie intake. Storage and reheating After it has completely cooled, keep the cake covered to prevent it from drying out. It is better to keep it whole or in slices in a closed container. The recipe does not include an exact storage time. Before serving, the cake can be consumed at room temperature and usually does not need reheating. If heated, the texture may change, especially due to the dried fruits and the cocoa dough.

Marble Cake (Multicooker Recipe)

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