Italian Marble Torta Nua with Vanilla Cream

 
This marble cake dotted with Italian pastry cream is a decadent blend of tastes and textures. If desired, replace the vanilla cream with 1 cup of vanilla pudding. If you want to be transported to Italy, try it with an espresso or cappuccino! 

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
⅔ cup mild extra-virgin olive oil (134g)
⅓ cup yogurt (80g)
2 tablespoons milk

STIR-IN

2 tablespoons unsweetened cocoa powder


INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the yogurt, milk and the vanilla cake mix. Beat on low speed for one minute until combined.
  • Stir a third of the cake batter with the cocoa powder.
  • Pour a third of the vanilla batter into the prepared pan. Alternatively add the chocolate batter and the remaining vanilla batter to the pan and dot with the cold vanilla cream.
  • Bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 


The Cream 

YOU WILL NEED

INGREDIENTS

2 egg yolks
1 cup whole milk (240g)
¼ cup granulated sugar (50g)
⅓ cup all-purpose flour (35g)
½ teaspoon vanilla extract

 

INSTRUCTIONS
  • Beat egg yolks, sugar and vanilla on high speed until light and fluffy.
  • Add the flour and continue to mix until smooth.
  • Heat the whole milk in a pan over low heat until just simmering.
  • Remove from heat and, using a spoon, gradually add the flour-egg blend into the hot milk, whisking continuously.
  • Return custard to a simmer over low heat for about 3 minutes (do not boil!). Whisk frequently until thick and creamy with a yogurt-like consistency.
  • Place in a glass bowl and cover with plastic wrap. When cool, store refrigerated for up to 3 days.

 

Customize your cake mix product box with this 4" x 6" recipe label!

Download Label
Back to blog

Print Recipe

PRINT

Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.