Marble cake with vanilla stracciatella cream

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1. Combine the oil, milk, vanilla extract, and eggs in a bowl and whisk thoroughly. In another bowl, mix the flour, brown sugar, baking powder, and lemon zest. Gradually stir the wet mixture into the dry ingredients until you have a creamy batter.

   Divide the batter into 2 portions in a 1:2 ratio and stir the cocoa powder into the smaller portion.

2. Grease and flour a baking pan or line it with parchment paper. Pour in the cocoa batter first, then carefully layer the plain batter on top. Use a toothpick to create a marble pattern and bake at 170 °C (340 °F) for approximately 30 minutes.

3. Remove the baked cake from the oven, but leave it in the pan. In a cup, mix the milk with the rum and Nutella. Pour the mixture over the entire cake and let cool, or refrigerate briefly.

4. Prepare the cream filling. Dissolve the brown sugar and vanilla sugar in the milk, add the pudding mix, beaten egg, and cornstarch, and cook until thickened. Let the pudding cool, preferably to room temperature.

5. Stir the vanilla extract into the cooled pudding. In a separate bowl, whip the cream, then fold it into the pudding. Coarsely grate the chocolate and fold it into the cream filling.

6. Spread the cream filling over the cake. For the glaze, melt the chocolate in a bowl over a pan of simmering water. Remove from the heat, let cool slightly, and stir in the cream. Spread the glaze over the cream filling, let set, then cut into slices and serve.

   

Tip: Nutella is difficult to mix into cold milk, so warm the milk and rum first; the warm mixture will also soak into the cake more evenly.

This recipe was translated from the Slovak original: Mramorový stracciatella zákusok s vanilkovým krémom