François Perret likes to reinterpret childhood memories that speak to many of us. Madeleines, waffles, French toast, he loves delicious treats and that’s a good thing, so do we! Today, he offers us his version of the classic marbled cake, with its plain dough, and that with cocoa. Simple in execution, the chef of the Ritz Paris and Ritz Paris Le Comptoir does not forget to distil valuable advice and explanations here and there. We think in particular of this famous dash of butter, a tip known by pastry fans, ultimately not so common in everyday life. The same goes for the cooking time which should be rather long at low temperature than short at high temperature. Thanks to all these tips, the best marble cake in the world will be yours, I promise! Thank you Chef.
The recipe for marbled cake by François Perret
Preparation: 30 mins
Cooking time: 1 hour 30 minutes
For 8 to 10 people
Soaking syrup
25 cl of water
50 g caster sugar
1.5 cl of dark rum
The cake maker
210 g of type 55 flour
6 g of baking powder
120g fine softened butter + 25g
300 g caster sugar
2 g of vanilla powder
4 g of fleur de sel
2 eggs
200 g of liquid cream
20g cocoa powder
Butter a 24 to 26 cm long cake mold.
Preheat the oven to 145°C.
Prepare the soaking syrup by bringing the water and sugar to the boil. Remove from the heat, add the rum.
In the bowl of a mixer, mix the flour, sugar, yeast, salt, vanilla powder, eggs, butter, and cream. Make sure the mixture is smooth and homogeneous; do not run the engine for too long.
Divide the dough in two, add the cocoa to one of them.
Place the pasta in two pastry bags and keep cool.
Using the two pockets, fill the mold by alternating the devices in a “Z” shape to produce a marbled effect. When the mold is filled, pipe a line of softened butter in the center of the cake along its entire length.
Cook for 1 hour 30 minutes in the oven.
Unmold the cake as soon as it comes out of the oven, place it on a rack and soak it in the hot soaking syrup.
