Two-flavor snack
- Vegetarian
- Energy Kcal 435
- Carbohydrates g 57.2
- of which sugars g 37.9
- Protein g 6.9
- Fats g 19.8
- of which saturated fat g 11.02
- Fiber g 1.8
- Cholesterol mg 143
- Sodium mg 72
- Difficulty: Average
- Prep time: 60 min
- Cook time: 40 min
- Makes: 8 pieces
- Cost: Average
PRESENTATION
So, have you ever heard of the two-flavor snack cake? Or as the Italians call it, "merendine bigusto"—which is awesome. It's this sweet treat that’s just perfect for that time between lunch and dinner. Honestly, in Italy, kids totally know merenda as a special moment, and the homemade version of this two-flavor cake makes it even better—really really better. And picture layers of moist vanilla and rich chocolate. So, it’s like having the best of both worlds. Kind of like a classic marble cake and a tender swirled loaf had a delicious baby. When you make it at home, you get to enjoy that fresh, sweet scent right in your kitchen. There's just something about slicing into a chocolate vanilla cake where the flavors swirl together that feels so so cozy.
And look, while people often compare these cakes to store-bought snacks, nothing beats making your own. Especially when you add a few Italian twists—like a bit of Nutella or maybe trying a soft brioche dough for that extra richness.
In Italy, merendine bigusto usually ends up in lunchboxes and school backpacks—wrapped up to keep that soft, just-baked feel all day. Parents love sneaking a piece of this two-flavor cake into their kids’ bags as a way to share a little homemade joy. You know, even when everyone’s super busy. These cakes are pretty flexible too. Some families make them as a marble loaf cake or even a marble sheet cake to slice and share with friends.
Plus, regional twists might include extra chocolate chips or a swirl of jam, depending on what's lying around in the pantry. For those who grew up in Italy, merenda is more than just eating; it’s a pause in the day—a chance to recharge and connect. A golden slice of this marble cake with its tender crumb and comforting flavors makes that pause way way sweeter. Honestly, you might find yourself baking extras, just to hide a few pieces for later. These moist treats? They disappear fast—especially with family around. And when you take that first bite, you’ll get why this simple, delicious cake holds such a beloved spot in Italian snack culture.
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INGREDIENTS
- Ingredients for 2 square molds of 8 inches
- Type 00 flour 1.67 cups (200 g)
- Sugar 0.8 cup (160 g)
- Eggs 7.1 oz (200 g) - (about 4)
- Butter 5.67 oz (160 g) - softened at room temperature
- Baking powder 1 ½ tsp (8 g)
- Lemon peel 1
- Unsweetened cocoa powder 1 ½ tbsp (20 g)
- Whole milk 2 tbsp (30 g)
- for filling and decorating
- Apricot jam 0.85 cup (200 g)
- Powdered sugar to taste
How to prepare Two-flavor snack
To prepare the two-flavor snack, first break the eggs into a bowl, add the sugar 1, and beat them until they are fluffy 2. Then add the softened butter in cubes 3
and continue working with the mixer at medium speed 4 until you get a well-whipped cream 5. Then add the grated lemon zest 6
and the sifted flour, together with the baking powder 7. Then mix gently with a wooden spoon 8. When the flour is completely absorbed, divide the dough into two bowls 9; you should pour about 13.2 oz in each.
At this point, sift the cocoa into one of the two bowls 10. Mix gently from bottom to top with a spatula to combine it 11 and also add the milk 12.
Mix again always gently until you obtain a homogeneous dough 13. Place an 8-inch square mold on a baking tray lined with parchment paper and pour the mixture inside 14. Level the surface with a spatula and bake at 356°F for about 20 minutes in the center rack. Always do the toothpick test before taking the cake out of the oven.
Meanwhile, pour the white dough into another 8-inch square mold placed on a baking tray lined with parchment paper 16 and level the surface this time with a spatula 17. Once ready, take out the chocolate cake 18 and bake the white one. If you don't have two 8-inch square molds, wait for the cocoa one to be ready, keeping the white dough at room temperature.
Wait a few minutes and when it is no longer hot, remove the mold from the cake 19. Then turn it upside down, gently remove the parchment paper 20 and transfer it to a wire rack 21 until completely cooled.
When the white cake is also cooked, take it out of the oven 22. As done previously, wait a bit before removing the mold, the parchment paper 23, and let this one cool on the rack 24.
Place the jam in a pastry bag 25, it will be more convenient to fill the cake. When both cakes are completely cold, clean them from the upper and lower outer crust (26-27) to get only the core.
Do the same with the other chocolate cake 28 and place it on a surface. Fill it with the jam 29 and level it with a spatula 30.
Place the white cake on top 31 and let the cake cool in the refrigerator for about ten minutes. Then using a knife, trim the outer edges 32. Then cut it first in half lengthwise and then in half crosswise to obtain 4 rectangles 33
which you should further divide in half, to obtain 8 snacks 34. Dust with powdered sugar 35 and serve your two-flavor snacks 36.