150 gr (5,3 oz) flour 0
70 gr (2,5 oz) rice flour
80 gr (2,8 oz) all-purpose flour
1 pack of yeast
2 large eggs
150 ml (5 fl. oz) milk
1 pack of vanillin powder
70 gr (2,5 oz) unsalted butter
130 gr (4,6 oz) caster sugar
80 gr (2,8 oz) spread cream with cocoa and hazelnuts by Venchi
Whisk together the softened butter with sugar, eggs, a pinch of fine salt and vanillin powder.
Combine the flours with the yeast and the milk, tossing continuosly.
Pour 1/3 of the total batter into a separated bowl and add the Venchi spread cream.
Butter and flour the mould, pour the first mixture, top with the darker mixture and with a fork make circular designs and create the marble effect.
Bake into hot oven at 356°F for about 40 minutes.