Marble Pound Cake Recipe
Many people call this cake a mosaic cake, but this is actually a big mistake. The reason for the name given is its mottled appearance. This image is also seen in marbles, not mosaics. If you don't know what a mosaic is and how it looks, search for it in Google images. In this way, the answer to the question why we call mosaic cake a mosaic cake, but we call it marble cake will become clear in your mind. Of course, such differences are not the end of the world, but it is meaningless to be stubborn about continuing to use the wrong thing when there is a right to know and use something.
It has become very trendy lately to try to keep making this mistake. I guess they think it looks more "cool". People show the truth, you have the opportunity to learn, just learn. Things that are a matter of taste are separate. For example, it is not a correct warning that broad beans cannot be done without dill. Yes, the general way of serving is like that, but it would not be right to insist that someone who does not like dill eat the broad beans with dill. On the other hand, it would be appropriate to see our mistakes and try to correct them in things that are determined by the rules or things that are obviously wrong, such as the marble cake-mosaic cake.
Has a Dark Consistent Dough
Coming back to the recipe, it has a more velvety texture than standard cakes. It owes that to the cream. Cream is used instead of butter and milk in the recipe. That's why there is no extra fat and milk in it. As it is written in the recipe, it has a thick dough, do not worry if the flour is too much. If you are not sure what 3/4 is, be sure to take a look at the dimensions section.
I usually use large eggs. If your eggs are very small, you can use 4. When the number of eggs is small, whether it is small or large does not have much effect, while the difference increases after the number of eggs exceeds two. This can cause the consistency of the recipe to deteriorate. You can keep this in mind for all other recipes. This tariff is not a special trick.
Is vanilla a must?
I've been using vanilla sugar that I made at home instead of vanilla sugar for a long time. But I write sugary vanilla in recipes so that I don't have to explain each recipe one by one. I use 2 teaspoons of vanilla sugar for 1 packet. Speaking of which, let's say a few words about vanilla sugar. I only use vanilla sugar in cakes or cookies where I don't use any flavoring. Because it is a must, not the pillar of the recipe, it is just a flavoring agent. If there is another flavoring ingredient in the recipe, such as cinnamon, it does not make sense to use it, its taste is suppressed anyway. In this recipe, I used it for the sake of the plain part of the cake. For example, I wouldn't use the cake if it only had cocoa. Because the taste and smell of cocoa would be enough to flavor the cake. For sweet pastries, baking powder and vanilla sugar were inseparable for me in the past. Because that's how I saw it, that's how I learned it. Over time, I started to question and found my own truths, so I quit this habit. Maybe it's time for you too.
- 3 eggs,
- 3/4 cup sugar,
- 200 ml heavy cream,
- 1 packet of baking powder,
- 1 packet of vanillin sugar,
- 2 cups of flour,
- 2 tablespoons cocoa powder.
- Beat the eggs and sugar until creamy,
- Add the heavy cream and whip,
- Add the flour gradually, add the baking soda and vanilin sugar in between, beat to a smooth consistency (it will be denser than the normal cake dough),
- Takehalf of the dough in a separate bowl,
- Add cocoa powder in one half and beat well,
- Pour the mixtures into a 21 cm cakes mold in 4 coats as one coat cocoa mixture one coat plain mixture,
- Mix the dough with a wooden spoon to make marble image,
- Bake in a 170 C degrees preheated oven until the toothpick comes clean.