You can cover the top of the cake with NuCrema Double or use a spoon or piping bag to make very fine lines on top.
160 g granulated sugar
125 g eggs
45 g milk
130 g soft flour
4 g baking powder
35 g butter
100 g NuCrema Double
Melt the butter. Mix the sugar, melted butter, eggs and milk until combined. Add the flour and baking powder after first sifting them. Do not overmix.
Divide the mixture into 2 equal parts. In one of the mixtures add 50 g of the white NuCrema and in the other mixture add 50 g of the dark NuCrema and mix.
Grease a cake tin with butter (a disposable aluminium cake tin or a regular household cake tin) and coat it with a thin layer of flour. Pour half of one mixture first, then add half of the other over that and repeat. Bake at 150-160°C for about 45 minutes (depending on the oven).
Pastry Chef Zissis Goudas
You can cover the top of the cake with NuCrema Double or use a spoon or piping bag to make very fine lines on top.
