Prăjitură marmorată (marble cake) with blackberries

Name: Prăjitură marmorată (marble cake) with blackberries
Ingredients: 4 eggs; 180 g sugar; 1 packet vanilla sugar; 200 g butter; 150 ml milk; 300 g flour; 1 packet baking powder; 2 tablespoons cocoa; 2 tablespoons milk; 250 g blackberries in syrup (drained); 300 ml milk; 1 packet vanilla pudding mix; 50 g sugar; 100 g butter; 1 vial vanilla extract; 40 g dark chocolate; 3 tablespoons milk

Dessert - Prăjitură marmorată (marble cake) with blackberries by Renata N. - Recipia

Prăjitură marmorată (marble cake) with blackberries has a white sponge and another one with cocoa, poured together into the same tin, with the blackberries set on top of the brown batter. Once cooled, it is covered with a vanilla pudding cream with butter, and at the end there is a chocolate decoration. I eat it cold, straight from the fridge. Preparation: 25 minutes. Cooking: 37 minutes. Rest: 165 minutes. Total time: 227 minutes. Servings: 12. About 450 kcal and 7 g protein per serving.

Ingredients

For the sponge

4 eggs
180 g sugar
1 packet vanilla sugar
200 g butter
150 ml milk
300 g flour
1 packet baking powder
2 tablespoons cocoa
2 tablespoons milk

For the filling

250 g blackberries in syrup (drained)
300 ml milk
1 packet vanilla pudding mix
50 g sugar
100 g butter
1 vial vanilla extract

For the decoration

40 g dark chocolate
3 tablespoons milk

Preparation

1. Sift the flour with the baking powder into a bowl and set it aside. 2. In a bowl, cream the 200 g butter with the 180 g sugar and the vanilla sugar until smooth. 3. Add the eggs one by one and beat until well combined. Then add the flour with the baking powder, alternating with the 150 ml milk. 4. Divide the mixture in two. Spread the first half in a 22 x 30 cm tin. 5. To the other half add the 2 tablespoons cocoa and 2 tablespoons milk, until it has the same consistency as the first half. Spread it in the tin over the white batter. 6. Spread the well drained blackberries evenly over the brown batter, pressing them in lightly. 7. Put the tin in the oven preheated to 170 C and bake for 30 minutes, until the top is golden. Take the sponge out and let it cool for 30 minutes. 8. Meanwhile, dissolve the vanilla pudding in 3 tablespoons of the 300 ml milk, cold. Heat the rest of the milk, that is 270 ml, then add the 50 g sugar, the vanilla extract and the dissolved pudding. 9. Keep the cream on medium heat, stirring, until it thickens, about 5 minutes after it comes to a boil. Take it off the heat and let it cool for 15 minutes, stirring now and then so it does not form a skin. 10. Beat the 100 g butter with the mixer until creamy, then add the cooled cream and mix well. 11. Spread the cream over the cooled sponge and put the tin in the fridge for at least 2 hours, until set. 12. Melt the 40 g dark chocolate with 3 tablespoons milk over low heat, stirring, for 2 minutes. Put the chocolate in a piping bag and decorate the cake. 13. Cut the cake into portions and serve.

Notes

It goes well with a coffee or an unsweetened black tea, so it does not taste too sweet. If the blackberries are in a very sweet syrup, let them drain longer, otherwise the top gets soggy. If the chocolate thickens too much while you decorate, add another teaspoon of milk. For a version without cow's milk you can use the same amount of oat milk, but the cake still contains gluten and eggs. Keep it in the fridge for up to 3 days, covered.

Frequently asked questions

What if the pudding gets lumps?

Beat the cream with the mixer on low speed for one minute and it usually smooths out. If large lumps remain, pass the cream through a sieve before adding the butter.

Can I use fresh blackberries instead of the ones in syrup?

Yes, put them raw on the brown batter, without draining, and press them in lightly in the same way. They still bake for 30 minutes at 170 C.

Can I use chocolate instead of cocoa?

Yes, use 30 g melted dark chocolate instead of the 2 tablespoons of cocoa. The brown batter then comes out thicker, so add one more tablespoon of milk.