I'm so excited to be making another sponge cake. This time, I'm making a marble cake crumble, which recently went viral on social media. I was curious about the taste of the cake and the crumble on top. My curiosity started with a souvenir my sister brought home. She bought a pandan cake with crumble crumbs on top. I thought the crumble was bread crumbs sprinkled on top. However, it turns out the crumble is actually a crumb made with butter, then sprinkled on top of the marble cake.
This marble cake is made without any added softener, so the cake is naturally soft from the ingredients. I love the combination of flavors and the unique final shape. And you know, this is my first marble cake, and it turns out to be a beautiful color with perfectly cooked crumble crumbs.
If you're curious about the preparation steps, check out the instructions below.
Ingredients
Cake Ingredient
150 grams butter
120 grams powdered sugar
3 eggs
180 grams flour
1.5 teaspoons baking powder
1/2 teaspoon liquid vanilla
90 ml liquid milk
Black Forest Chocolate Paste
Scrumble Ingredient
35 grams butter
20 grams powdered sugar
50 grams flour
10 grams cornstarch
Procedure
Combine all the scrumble ingredients and stir until evenly mixed, forming granules.
Then, prepare a bowl by adding the butter and powdered sugar and mixing until evenly combined.
Then, add the eggs, baking powder, liquid vanilla, and flour.
Mix until evenly combined, then add the liquid milk and stir until evenly combined.
Once the dough is ready, prepare a baking pan with margarine and line it with greaseproof paper. Then, divide the dough into two portions and add the black forest chocolate to one portion.
Then, pour the dough into the pan alternately until the dough is used up. Just a little at a time so the pattern is visible later.
Make a pattern on top, then add the scrambled cake to the top. Bake at 180 degrees Celsius with top and bottom heat for approximately 45 minutes.
Result and Serving Suggestion
Serve the cake after it's slightly warm. Remove it from the pan carefully, as the scrambled cake might fall off. It's best to use baking paper that goes straight through to the bottom for easy removal. The final result is beautiful, isn't it? I'm very happy with the perfectly risen cake. Tasting the scrambled cake, it's just the right amount of sweetness, not overpowering at all. Furthermore, the cake is light and fluffy.
The pattern comes out beautifully; I love it all; the final result is truly satisfying. Serve it with hot coffee, cut into pieces. This cake is absolutely delicious. It's not too sweet, but it delivers a delicious flavor. The margarine aroma is what I love most.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.