All the secrets to making your cake a success!

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Paola Carosella

Published on Jun 18, 2022
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#nossacozinha Marble cake preparation: 30 minutes + 50 minutes to bake yield: 1 cake weighing 1 kilo (10 to 12 portions) • 1 rectangular pan height: 5cm x width: 11 cm x length: 28 cm • 250 grams of butter in room temperature • 250 grams of refined sugar • 4 eggs • zest of 1 orange • 225 grams of wheat flour • ½ teaspoon of baking powder • 4 tablespoons of whole milk • 1 pinch of salt • 35 grams of cocoa powder • 40 grams of chopped chocolate or chocolate chips (optional) METHOD Sift the flour with the salt and baking powder. Book. In a bowl, place the butter and sugar and beat with a mixer at medium speed until it is very creamy (you can use a hand mixer but it must be electric to get the right consistency). Still at medium speed, add the eggs, one by one (make sure one egg is incorporated before adding the next) and at the end add the orange zest. If the cream starts to splash into the bowl, stop beating, add it with a spatula and beat again. Divide the milk and sifted dry ingredients (flour, salt and yeast) into 2 parts and add to the cream alternately with the whisk. Start with half the flour, mix with the whisk, add half the milk, mix again with the whisk and repeat the process with the other half of the flour and milk. Divide the dough into ¾ and ¼, separate ¾ in a bowl and add the cocoa and chopped chocolate or chips to the remaining ¼ of the dough. Grease the pan with butter and flour and place the dough in parts, alternately, without mixing (a little of the white dough with a spoonful of the cocoa dough and so on). Give the pan a few shakes for the dough to settle. Insert a toothpick or knife throughout the dough and make light zigzag movements to mix it and give it a marbled effect. Be careful not to overmix. Bake in a preheated oven at 170 degrees for 50 minutes. Remove from the oven, wait to cool and serve. Director: Play9 Cook, screenwriter, producer: Paola Carosella General direction, communication, production assistant and much more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen and smile assistant contagious: Lucileide Batista Beauty: Thata Santa Rosa

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