Marble genoise cake with chocolate mascarpone whipped cream

Ingredients

• 4 pcs Whole eggs (at room temperature)
• 120 g Granulated sugar (fine)
• 120 g Unsalted butter, melted (cooled before incorporating)
• 120 g All-purpose flour (sifted)
• 1 c. à café Baking powder
• 1 c. à café Liquid vanilla (or vanilla extract)
• 30 g Unsweetened cocoa powder (for the chocolate batter)
• 250 g Mascarpone (at room temperature)
• 80 g Powdered sugar
• 200 ml Liquid fresh cream 30% fat (fresh)
• 20 g Butter for greasing the pans (and flour for dusting)
• 2 feuilles Parchment paper (24 cm circle)

Instructions

1. Whisk the eggs and sugar

   In a large bowl, whisk the whole eggs with the granulated sugar until the mixture lightens, doubles in volume and becomes frothy.

   Time: PT5M

2. Incorporate the melted butter

   Pour the cooled melted butter in a thin stream while continuing to whisk gently.

   Time: PT2M

3. Add the flour and baking powder

   Sift the flour and baking powder, fold them into the batter in two additions, gently folding with the spatula.

   Time: PT2M

4. Divide the batter and flavor

   Divide the batter into two equal bowls. In the first, add the liquid vanilla and mix. In the second, incorporate the cocoa powder and mix until a uniform color is achieved.

   Time: PT2M

5. Bake the genoises

   Butter and flour two 24 cm pans, place a circle of parchment paper at the bottom. Pour the vanilla batter into one pan and the chocolate batter into the other. Bake in a preheated oven at 180°C for 25 minutes.

   Time: PT25M

   Temperature: 180°C

6. Cool the genoises

   Let the cakes cool in the pans for 10 minutes, then unmold onto a rack and let cool completely.

   Time: PT10M

7. Prepare the chocolate mascarpone whipped cream

   In the robot bowl, place the mascarpone, powdered sugar, cocoa powder and liquid fresh cream. Whisk on medium speed until a firm and well-aerated whipped cream forms.

   Time: PT5M

8. Cut the genoises into circles

   Using a 12 cm ring, cut the center of each genoise, then with an 8 cm ring cut the core. You obtain three discs (large, medium, small) for each genoise.

   Time: PT5M

9. Assemble the cake

   On a plate, place the largest chocolate disc. Spread a thin layer of chocolate whipped cream inside the disc, then place the medium vanilla disc. Repeat the operation (whipped cream, small chocolate disc). Repeat the same sequence with the second cake starting with the large vanilla disc, then the medium chocolate, finally the small vanilla. The result is an offset pattern of two colors.

   Time: PT15M

10. Glaze the cake

    Brush the entire cake with the remaining chocolate whipped cream. Smooth the surface with a spatula for an even finish.

    Time: PT5M

11. Final decoration

    Decorate according to the occasion (chocolate eggs, red berries, chocolate shavings, etc.). The cake can be served immediately or kept refrigerated.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g