Marble cake toasts with yogurt cream and oranges

Preheat the oven to 160 ° C. Mix the eggs with 24 cl buttermilk. Also mix 240 g of flour, the almond powder and the salt.

Beat 190g tender butter and the granulated sugar until a frothy mass. Little by little, add the mixture with almonds and the mixture with eggs.

Keep more than half of the dough separate. Chop the chocolate and melt it in the microwave to 600 W. Mix the smallest portion of dough with the cocoa, 9 cl buttermilk and chocolate.

Butter a ring bin shape with a brush. Dust it with some flour. If you do not have a ring bin shape, you can also use a cake pan that you first cover with baking paper. Divide the nature dough and the chocolate dough alternately with a spoon over the shape. Slightly smooth the cake and slide it in the oven for 1 hour. Check with a skewer if it is baked: the stick must come out dry if you sting it in the cake. Bake a little longer if necessary. Let it rest for 10 minutes and demonstrate the cake on a cake rack.

Cut 4 slices of cake and grill them in the toaster, in a frying pan or in the oven. Let them cool on a grid. Peel the oranges and cut into segments. Mix the cream cheese, the yogurt, the honey, the finered lemon zest and lemon juice.

Break the slices of cake into large pieces into bowls, add some cream and orange wedges. Finish with finely chopped mint leaves and serve.