Marble Cake Topped with Profiteroles Recipe

For the cake: Preheat oven to 180c and line a 23cm round baking pan with grease proofed paper.

Beat butter and sugar until light and fluffy, add in eggs one at a time. Gradually add in sifted flour, baking powder, vanilla essence and milk.

Divide the mixture into two. Add sifted cocoa powder to one of the mixture.

Spoon the vanilla mixture and cocoa mixture alternatively into the pan. Then use a skewer to draw around the cake to mix the vanilla and cocoa mixture.

Bake it in the oven for about 35 minutes or until the skewer comes clean when insert into the cake.

Stand the cake in the rack for 5 minutes, then lift the cake out and let cool completely before icing.

For the custard: Mix the custard powder with a bit of milk in a small saucepan until it is dissolved. Gradually add in sugar and the rest of the milk and stir occasionally until the mixture is thicken. Cover it with clear wrap and let it cool down. You can fasten the process by putting the custard into the fridge after it cools down a bit.

Cut the cake into half horizontally. Spread the cooled custard onto the cake and sandwich it with the top half. Leave about 7 teaspoons of custard for the profiteroles.

For the profiteroles: Preheat oven to 210c. Line a baking tray with baking paper an lightly sprinkle with water to help the choux to rise. Put butter, milk, water, salt and sugar in a medium saucepan and bring to the boil. Remove from heat, add flour and beat well. Cook, stir constantly for 1 minute or until the mixture comes away from the sides of the saucepan to form a ball. Cool slightly.

Add in eggs one at a time and beat the mixture with an electric mixer until smooth and glossy. Spoon in mixture into the baking tray and bake for 10 minutes or until well puffed and golden. Reduce the temperature to 175c and bake for further 20 minuted or until the pastry sounds hollow when tapped. Set aside to cool.

For the chocolate ganache: melt the chocolate with the double boiler, dip the top of the profiteroles into the chocolate. Sprinkle some flaked almonds on top. After icing all the profiteroles, add the whipped cream to the remaining chocolate and mix well. Put into the fridge until the ganache is spreadable.

Meanwhile, slit open the profiteroles, fill with 1 teaspoon of custard and some cream for 7 puffs. (leave 3 puffs, fill them with ice-cream or cream for your extra reward)

Decorate the cake with the ganache and topped it with the profiteroles.