Marbré Cake

Prepare the vanilla cake batter by heating the cream and honey to 30°C. Add the cream to the sugar and eggs and mix. Sift the flour with the almond powder and baking powder. Add to the eggs and mix until homogeneous. Finally, add the St-Allery Liquid.

For the chocolate cake batter, heat the cream and honey to 30°C. Add the cream to the sugar and eggs and mix.  Sift the flour with the almond powder, baking powder and cocoa powder. Add to the eggs and mix until homogeneous. Heat up the St-Allery liquid with the chocolate until melted and add to the mixture.

Pour both the vanilla and chocolate cake batter in a mould and bake for 35 min at 160°C.  

Create the chocolate ganache. Boil the cream with the sugar and glucose. Pour on the chocolate and St-Allery Liquid and mix with an immersion blender until homogeneous. Let it cool down and apply a thin layer over the cake. Put the cake in the freezer.

Finalize with the chocolate glazing. Melt the chocolate and add the sunflower oil. Let it cool down to 32°C and  glaze the frozen marbled cake. Decorate as desired.