MARBLED COFFEE CAKE
|ALICE'S CAKE||g 1000|
|sunflower seed oil||g 375|
|JOYPASTE CAFFE'||g 70|
|CACAO IN POLVERE||g 30|
|SFERETTE CIOCCOLATO CAFFE'||g 250|
In a planetary mixer with the paddle attachment, mix all the ingredients, except for SFERETTE, at medium speed for 6 minutes.
When done, stir SFERRETTE into the batter using a rubber spatula.
Grease and flour the mould for plum cakes.
Use the vanilla batter to fill the moulds for 1/3 of their volume.
Fill the moulds for another 1/3 of their volume with the coffee batter, then stir with a spoon so as to create a marble effect.
Bake at 170-190°C for 25-35 minutes.
Let the plum cakes cool down, then glaze them with COVERDECOR CAFFÈ.