Cyril Lignac’s marble cake

Vanilla batter. Put 30 g butter in the bowl and melt 2 min / 50 °C / speed 1. Pour into a separate bowl.

Rinse the bowl and insert the butterfly whisk. Split the vanilla pod and scrape out the seeds. Add the seeds, 5 egg yolks and 110 g sugar. Mix 2 min / speed 4 until pale.

Remove the butterfly whisk. Add 70 g double cream, 100 g flour, 2 g baking powder, 1 pinch of salt and the melted butter. Mix 30 sec / speed 3. Pour out the vanilla batter and set aside.

Cocoa batter. Rinse and dry the bowl, then melt the remaining 30 g butter 2 min / 50 °C / speed 1. Pour out.

Insert the butterfly whisk. Put 4 egg yolks and 90 g sugar in the bowl. Mix 2 min / speed 4.

Remove the butterfly whisk. Add 60 g double cream, 90 g flour, 20 g cocoa, 2 g baking powder, 1 pinch of salt and the melted butter. Mix 30 sec / speed 3.

Line a 20 cm loaf tin. Layer the batters in five alternating layers: vanilla, cocoa, vanilla, cocoa, vanilla. Draw a spatula through in circular movements to marble, without stirring.

Bake 60 to 70 min at 165 °C (170 °C conventional). A knife inserted in the centre should come out dry.

Leave to cool completely in the tin, then chill for 1 hr 30. The cake must be cold before glazing.

Praline glaze. Rinse the bowl. Add 260 g milk chocolate and chop 10 sec / speed 8.

Melt 5 min / 50 °C / speed 2.

Add 35 g oil and 80 g praline. Mix 20 sec / speed 2 / reverse.

Let the glaze cool to 35 °C, then coat the cold cake on a wire rack. Chill 30 min before serving.