Coffee, hazelnut & vanilla marbled cake

Even after all the recipes in my book, I still have plenty of new cake ideas, and here's the latest: a chocolate-free marbled coffee/hazelnut & vanilla version, one of my favorite combinations! The recipe is super easy to make, and if you want a more elaborate result, you can always add a praline ganache insert and/or a chocolate icing, even though the cake is already delicious in its simple version 😊
 
 
 
 Prep time : 20 minutes + 55 minutes cooking
 For a 20cm cake :

 Coffee & hazelnut dough:

 35g butter
 60g sugar
 15g hazelnut puree
 10g trablit (coffee extract)
 50g egg
 25g hazelnut powder
 50g flour
 3g baking powder
 25g full cream
 
 Mix the butter with the sugar, then add the hazelnut puree and the trablit.
 
 
 
 Then add the egg, whisking well.
 
 
 
 Stir in the hazelnut powder, then the sifted flour and baking powder.
 
 
 
 Finish by adding the cream.

 
 
 Vanilla dough :

 90g butter
 75g sugar
 1 vanilla bean
 3 eggs
 150g flour
 6g baking powder
 50g full cream
 
 Mix the butter with the sugar and the seeds of the vanilla bean.
 
 
 
 Add eggs one at a time, mixing well after each addition.
 
 
 
 Sift in the flour and baking powder, and finish with the cream.
 
 
 
 
 Cooking :

 Preheat the oven to 160°C. Pour the doughs into two piping bags.
 
 
 
 Pipe the two doughs alternately in the pan, then draw a thin line of butter in the center.
 
 
 
 Bake for 55 minutes (the tip of a knife should come out dry).
 
 
 
 Unmold on a rack and let cool before enjoying!