Marble Slices with Vanilla Pudding

A very simple pastry to prepare, suitable even for beginners. A vanilla pudding is added to the sponge cake base, but you can also use chocolate pudding if desired, as the choice of pudding really depends on your taste. However, regardless of the pudding flavor you choose, do not skip the sour cream topping.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 6 pieces Egg, fresh

  • 200 g Sugar, white

  • 1 bag Sugar, white

  • 250 g Flour, Wheat, bread flour

  • 1 bag Baking powder

  • 100 ml Oil, plant, sunflower

  • 100 ml Milk, whole milk

  • 3 spoons Cocoa, powdered, unsweetened

Dressing

  • 3 pieces Sour cream

  • 5 spoon Sugar, white

  • 3 bags Sugar, white

Pudding

  • 3 bags Pudding, vanilla

  • 4 spoon Sugar, white

  • 1 l Milk, whole milk

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a baking pan (31 x 23 cm) with butter.

  2. Add regular and vanilla sugar to the eggs. Using an electric mixer set to high speed, beat them until the volume doubles and the mixture becomes lighter in color.

  3. Mix the flour with baking powder. Alternately add oil and milk to the egg mixture. Mix until the ingredients are well combined and you get a completely smooth batter without lumps.

  4. Pour half of the batter into the baking pan. Add cocoa to the other half and mix well. Spoon the cocoa batter over the light batter. While the cake is in the pan, prepare the pudding (wait with baking!).

  5. Mix the pudding powder with sugar and a little milk. Pour the remaining milk into a pot and heat it until it boils. Slowly pour the mixed pudding into the hot milk in a thin stream and cook it over moderate heat for 2-3 minutes, stirring constantly, until it thickens.

  6. Spoon the hot pudding over the unbaked cake. Spread it evenly over the entire surface. Place the pan in the preheated oven for 25-30 minutes to bake the cake, and meanwhile prepare the topping.

  7. Mix the sour cream well with regular and vanilla sugar. Spread the mixture over the hot cake. Allow the pastry to cool completely before cutting it into slices.

Nutrition Information (Per 100g)

  • Calories: 190.67 kcal
  • Fat: 4.9 g
    • Saturated Fat: 2.14 g
  • Carbohydrates: 29.71 g
    • Sugars: 21.8 g
  • Protein: 5.19 g
  • Fiber: 0.29 g