Marbled spread

Preparation time: 10-15 minutes
Cooking time: 30 minutes


For a cake

  • 1 jar of L'Épicurien spread of your choice ( Choco Tonka , Banana Chocolate , Choco Pistachio , etc.)
  • 4 eggs
  • 200g flour
  • 200g butter
  • 140g sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons of milk
  • 2 tablespoons liquid vanilla extract
  • 1 sachet of vanilla sugar


      Preheat the oven to 180°C.

      Melt the spread well-mixed with the milk. Mix then reserve.

      Melt the butter in the microwave then put it in a bowl. Add vanilla sugar and sugar. Mix until you get a smooth paste.

      Separate the whites from the yolks and add the yolks to the previous mixture. Mix well until you get a white, fluffy paste.

      Mix the flour with the baking powder in a bowl then sieve. Add these ingredients to the previous mixture.

      Divide the preparation in two. Add the vanilla to the first half of the dough, and the spread to the second.

      Beat the egg whites very stiff.

      Gently fold half of the egg whites into the first chocolate mixture and the second half into the vanilla mixture.

      In a non-stick mold, first pour the chocolate paste and then the vanilla paste. Using a Chinese chopstick or a knife, pierce your dough then raise your knife. This will give you a marbled effect.

      Bake for 30 minutes (do the knife test, if it comes up without the dough, it's cooked).

      Pour faire cette recette :

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