I am pleased to be once again sharing content in this niche of hiverslectors of this splendid community, wishing you all success and good vibes.
I have always liked to prepare sweets and especially traditional Creole sweets, but I wanted to improve and I enrolled in a baking course. One of the evaluations was the elaboration of different types of biscochos and I had to make a marbled biscocho, I already had some practice in making simple biscochos and they have been spectacular, but this was the first time I was going to make this type of biscocho and also digitize in the course blog the whole process.
So I got down to work and the first thing I did was to organize all the ingredients in my workplace to proceed with the preparation.

Preparación

En un bol agregar la mantequilla y el azúcar hasta lograr un consistencia cremosa, añadir la ralladura de limón, incorporar la yema de lo huevos uno a uno, mezclar muy bien, agregar la leche y la harina poco a poco, batir en forma envolvente hasta unir todo, luego agregar la clara de los huevos previamente batido a punto de nieve, hasta lograr un consistencia uniforme.

Preparation

In a bowl add the butter and sugar until a creamy consistency, add the lemon zest, add the egg yolks one by one, mix very well, add the milk and flour little by little, beat in an enveloping way until everything is united, then add the whites of the eggs previously beaten until stiff, until a uniform consistency is achieved.

Dividir la mezcla en dos partes iguales, a una se le agrega el chocolate previamente derretido en baño de maría, mover en forma envolvente con una paleta de madera, a la otra se le añade la esencia de vainilla, igualmente se bate en forma envalente hasta mezclar bien.

Divide the mixture into two equal parts, to one add the chocolate previously melted in a double boiler, stir in an enveloping way with a wooden paddle, to the other add the vanilla essence, also beat in an enveloping way until well blended.

Luego en un molden previamente enmantequillado y enharinado se agregan las mezclas de manera alternas en forma de espiral. Llevar al horno precalentado a 350º por 45 minutos.

Then, in a previously buttered and floured mold, add the mixtures alternately in a spiral shape. Bake in a preheated oven at 350º for 45 minutes.

Esta es la muestra de la primera evaluación del curso, confieso que tengo que mejorar mucho en cuanto a la decoración😁 jeje porque el merengue no me quedo en su punto, pero en el biscocho si pase la prueba, quedo suave y esponjoso👍

This is the sample of the first evaluation of the course, I confess that I have to improve a lot in terms of decoration😁 hehe because the meringue was not at its point, but in the cake if I pass the test, it was soft and fluffy👍.

El banner fue realizado con Adobe Creative Cloud Expressive
Las fotos fueron tomadas con mi teléfono Redmi 9c

Gracias por leer, hasta un próximo post.

The banner was made with Adobe Creative Cloud Expressive
The photos were taken with my Redmi 9c phone.

Thanks for reading, see you in a future post.

@aibeluz