Raspberry Lemon Marble Cake - cooking recipe

Ingredients

1 cup all-purpose flour
2 tsp baking powder
1 cup cornstarch
1 1/2 cups + 2 tbsp sugar
5 None medium eggs, separated
1 tsp vanilla extract
1 cup sunflower oil
7 oz frozen raspberries, thawed, sieved and juice reserved
3 None lemons, 2 zested and juiced, 1 thinly sliced
1 1/2 tbsp powdered gelatin
1 2/3 cups whole milk plain yogurt
3/4 cup heavy cream

Preparation

Preheat oven to 350\u00b0F. Sift the flour, baking powder and cornstarch into a mixing bowl. In a separate bowl, mix 1 1/4 cups sugar, the egg yolks and the vanilla extract, beating until the mixture is light and fluffy. Add the flour to the mixture, alternating with the oil, stirring constantly.
Separate the cake mixture into 2 equal portions in 2 bowls. Add the raspberry juice to one half. Add half the lemon zest and 4 tablespoons of lemon juice to the other. Whisk the egg whites in a bowl until stiff peaks form, then fold half into the raspberry cake mixture and half into the lemon cake mixture.
Grease a 9 inch springform cake pan and dust with flour. Add a large spoonful of raspberry cake mixture to the pan, followed by a large spoonful of lemon cake mixture. Repeat, alternating flavors, until all batter has been used. Smooth the top with a flat knife, then bake for 1 hour or until a skewer inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack.
Soak the gelatin according to package instructions. Meanwhile, mix the yogurt, 2 tablespoons of lemon juice and 1/3 cup of sugar in a bowl. Transfer gelatin to a small saucepan. Add 2 tablespoons of cream and heat gently, stirring until the gelatin has dissolved completely. Put the rest of the cream in a bowl, pour in the gelatin and whisk until soft peaks form. Fold in the yogurt mixture.
Slice the cake in half horizontally to create 2 equal layers. Spread the whipped cream mixture on the bottom layer and level the top with a flat knife. Place the second layer on top, then chill the cake in the refrigerator for about 4 hours.
For the decoration, heat a tablespoon of sugar in a wide pan with a tablespoon of water. Add the sliced lemon and cook, turning, until lightly caramelized. Remove from the pan and allow to cool. Meanwhile, mix the remaining lemon zest with a tablespoon of sugar. Remove the cake from the refrigerator and sprinkle the lemon sugar around the edge. Arrange the caramelized lemon slices on top. Serve.