Biscuit & Dairy Milk Recipe | Marie Biscuit Cake | Marie Biscuit Cake Without Oven,Egg,Milk
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Biscuit & Dairy Milk Recipe | Marie Biscuit Cake | Marie Biscuit Cake Without Oven,Egg,Milk
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WOW your guests with this fluffy MARBLE CAKE recipe! Moist marble cake using one recipe
RECIPE:
SHOP:
If you’re looking for a fluffy, moist marble cake that is going to WOW your family and friends, then this recipe is it! Soft layers of vanilla and chocolate cake are combined together and topped with a whipped chocolate ganache frosting – YUM! It comes together so easily using only one recipe that’s based on my 5 star rated vanilla cake recipe, which I promise will not disappoint!
INGREDIENTS:
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute
Extra Ingredients for Chocolate Portion of Cake
- ⅓ cup (33 g) cocoa powder - unsweetened, Dutch processed preferred
- 1 tsp instant coffee powder
- 1 tbsp unflavoured vegetable oil - I use canola
Whipped Chocolate Ganache Frosting
- 3 cups (675 g) cream - minimum fat percentage of 34%
- 1⅔ cups (270 g) dark chocolate - I use 50% dark chocolate, semi-sweet okay too
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
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Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
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Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
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More Cake Recipes:
Tiramisu Cake:
Strawberry Mousse Mirror Glaze Cake:
No Bake Mango Cheesecake:
Peanut Butter Cheesecake:
Matcha Crepe Cake:
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
Kitchen Equipment:
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