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Marble cake by Christophe Loeffel

Finale furioso! Christophe Loeffel is the patissier at the “Pont de Brent” above Montreux. It shines in the restaurant and also on Instagram!


  • 200 g soft butter
  • 180 g of sugar
  • 3 eggs 320 g flour (type 55)
  • 320 g flour (type 55)
  • 9 g baking powder
  • 250 g of liquid cream
  • 50 cocoa powder


1. Mix butter, sugar and salt, add the eggs and stir to a coarse mixture. Add the flour, baking powder and the liquid cream (it should not come straight out of the refrigerator, otherwise the butter will solidify) and knead everything into a smooth, homogeneous mass.
2. Divide the dough in half. Scatter cocoa powder sifted into half and mix.
3. Put the light batter into the cake tin. Pour the dark dough lengthways in the middle. Cover with the light colored batter if possible.
4. Preheat the oven to 150 ° C (convection).
Bake the cake for 90 minutes.