Marble cake with nutella and olive oil

Preparation steps

• Separate the egg whites from the yolks. Mix the egg whites with the sugar first. At the beginning of mixing, after the egg whites are well foamed, add a pinch of salt, increase the speed to the highest and gradually add sugar (mixed with vanilla sugar). When a firm silky texture is obtained, gradually stir in the egg yolks one by one.
• Reduce the mixing speed to a minimum and mix water, milk and oil in a jet. Finally, mix the sifted flour with the baking powder well with a spatula. Separate half of the mixture into another bowl and stir in a tablespoon of sifted cocoa and a tablespoon or two of nutella.
• In a baking pan (greased with butter and sprinkled with flour) then alternately pour the yellow and dark mixture. If you have a round mold, first put a couple of tablespoons of the yellow mixture and then 2 tablespoons of the dark, then again 2 tablespoons of the yellow and so on until you have used up both mixtures. If you work in a kuglof mold, try to pour the mixture alternately correctly in a circle;)
• Bake in a preheated oven at 180 degrees Celsius for about half an hour. It all depends on your oven and the height, ie the thickness of the cake. My cakes are relatively tall and I baked them for 40 minutes. Try with a waiter to see if the biscuit is baked. If the toothpick is dry, and the sides of the cake have separated from the mold, the cake is baked ... Also, in the kuglof mold, it is baked for the same length of time, approximately 40 to 50 minutes.