Ingredients
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125 g sugar
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1 sachet vanilla sugar
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3 eggs
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200 g sour cream
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70 ml milk
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125 g buttercut into cubes, plus more to brush
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175 g Schär Mix Pâtisserie
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1 tbsp guar gum
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1 tsp baking soda
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baking powder
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1/2 tbsp cacao
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1 tbsp milk
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To decorate
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sifted icing sugar
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such as strawberries, blueberries and rose hips mixed fruits
Directions
To get started with this gluten free marble cake recipe, you’ll need the following ingredients:
Steps
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1
Done
|
Whisk the regular and vanilla sugar with the eggs in a bowl for 1 minute, or until foamy. Add the sour cream and milk, using a handheld electric mixer to incorporate them. Gradually fold in the butter and whisk for 2 minutes. |
|
2
Done
|
Preheat the oven to 180 °C and brush the deep savarin mould with butter. In another bowl, sift the flour, guar gum, baking soda and baking powder. Gradually incorporate the initial mixture and whisk with the mixer. |
|
3
Done
|
Pour half of the mixture into the mould, then add the cacao and a tablespoon of milk to the remaining half, whisking. When the cacao is incorporated, pour it into the mould. Swirl the 2 mixtures with a fork in order to create a marble pattern. |
|
4
Done
|
Bake for 45 minutes and sift icing sugar over the cake, when it cools down. Serve with the mixed fruits. |
