Marble Cake

Created by

Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

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Recipe components

Callebaut® ingredients

Cake dough

Ingredients	Preparation
200g butter 150g sugar	Whip up together.
200g flour 200g eggs 50g cream 7g baking powder	Add. Whip up lightly.
100g Callebaut - Fillings & Creams - Fillings - Crema dell' Artigiano Gold - 10kg Bucket	Divide dough in two portions. Hold aside portion 1 Mix portion 2 with Crème dell’Artigiano Gold
Pour both doughs into each cake pan (total of 40 g per cake pan) and bake at 175°C for 14 minutes.

Glazing

Ingredients	Preparation
569g sugar 285g water 569g glucose	Add. Boil to 103°C.
380g condensed milk 305g gelatin 568g Callebaut - Finest Belgian Gold Chocolate - Chocolate - Gold 30.4% - callets - 2.5kg	Put into 1 recipient. Pour boiling sugar syrup on top.
Emulsify immediately with blender. Let rest overnight. Right before use, heat quantity you need to ±35°C and mix it with Gold Flakes IBC S017 602.

Finishing and presentation

Place cakes on a grille and pour over glazing. Top off with Jura Zebra Rectangles Mona Lisa CHW-PS-19814E0-999, White Chocolate X-Large Pencils Mona Lisa CHW-PC-19939E0 and Gold Leaves IBC F000066.