Mom's Marbled Tray Cake with Pudding Cream
A marbled tray cake just like mum makes – light and cocoa batter baked together with a creamy pudding base. Once cooled, it is topped with whipped cream mixed with sour cream and finished with grated chocolate bar. The slices are moist, delicate and always the first thing to disappear from the plate.
Prep: 2 h
Servings: 15
Energy: 27 kcal per serving
Method
01.
Separate the egg whites from the yolks. Beat the yolks in a food processor with the granulated sugar, oil and lukewarm water. Add the all-purpose flour mixed with the baking soda and mix everything again in the food processor. Whisk the egg whites into stiff peaks and fold them gently into the prepared mixture. Divide the batter into two halves. Pour one half onto a baking tray lined with baking paper. Stir a tablespoon of cocoa powder into the second half, pour it over the light layer and gently swirl both batters together with a spatula to create a marbled effect.
02.
In a bowl, mix a little of the milk with the pudding powder, then pour the rest of the milk into a saucepan. Add the sugar, stir and bring to the boil. Add the mixed pudding to the warmed (but not boiling) milk and cook until thickened (it does not need a long cooking time). Pour the still hot pudding over the prepared two-coloured batter and stir with a spatula. Bake for 30 minutes in an oven preheated to 180 °C.
03.
In a bowl, whip the chilled cream with the vanilla sugar until stiff. Add the sour cream and stir gently.
04.
Pour the prepared cream over the cooled marbled sponge, spread it over the whole surface and sprinkle with the coarsely grated Marcius bar. Leave to set.
05.
Serve cut into evenly sized squares.
