Marble cake with mascarpone and nougat

Ingredients for 1 servings:

• 100 g nut nougat, firm
• 200 g margarine or butter
• 125 g mascarpone
• 250 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 5 eggs
• 425 g flour
• 1 packet of baking powder
• 12 tbsp cream
• 6 tbsp milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

wonderfully light and moist marble cake

For the batter, melt the hazelnut nougat in a double boiler and let it cool. Cream the margarine/butter until creamy, add the sugar and vanilla sugar, and beat vigorously for 4 minutes. Beat in the eggs one at a time. Add the mascarpone and salt. Mix the flour with the baking powder and stir in alternately with the cream and 3 tablespoons of milk. Grease a bundt cake pan (22-24 cm diameter), dust with flour if desired, and pour in half of the batter. Add the hazelnut nougat to the other half and stir in vigorously along with the remaining 3 tablespoons of milk. Pour the batter onto the light pastry and use a fork to form a spiral. Bake in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. Do the skewer test! Let it cool slightly in the pan, then remove and let it cool completely. Serve dusted with powdered sugar.