Chocolate and vanilla swirled marble cake

Serves 8 
Prep time- 50 min 
Ingredients 
1.All purpose flour - 200 g
2.Butter - 150 g
3.Confectioners sugar- 220 g
4.Eggs - 4
5.Cocoa powder - 3 heaped tbsp
6.Vanilla essence- 1 tsp
7.Baking powder- 1 tsp
8.Buttermilk - 100 ml

Procedure 
1.Preheat the oven at 140 degrees for 15 min.
2. In a bowl mix the butter and sugar until you get a creamy texture.
3. Now beat the eggs in a separate bowl and add them to the above mixture.
4. Add the flour and buttermilk alternatively to the mixture to get it smooth.
5.Add in the baking powder and the vanilla essence.
6.In a bowl place half of the batter and add in the cocoa powder.
7.Grease a loaf pan and place four spoonfulls of vanilla batter into the pan spacing them far enough to create a checker board when you add the chocolate batter. Add the chocolate batter into the spaces to fill the bottom of the pan.Repeat it for the second layer alternating with the vanilla and chocolate batter.
8.Using the handle of a wooden spoon, swirl the batter to create a marbled effect.

9. Place in the oven and bake for 40 min. The cake is done when it turns golden brown on the outside and a cake tester comes out clean when inserted into the middle.

10.Cool on a rack for 10 min and then unmould and cool completely.

Blueberry mascarpone tart

Serves 6-8 people 
Prep time - 20 min 
Ingredients :
For the crust 
1.Cookies - 3 cups
2.Sugar- 45g
3.Butter-76g
4.Salt- 1 pinch

For the filling 
1.Mascarpone cheese -1 1/2 cups (or) 400 g
2.Egg- 2
3.Vanilla essence- 1 tsp
4.Confectioners sugar -1 heaped tbsp
5.Blueberry preserve- 100 g

Procedure:
To make the crust 
1. Crush the cookies in a blender till you get a coarse powder .
2. Add the butter, sugar and salt to the cookie powder and mix well.
3.Spread out the above mixture on the base of a tart pan evenly.
4. Now refrigerate the crust for an hour.

To make the filling 
1. Beat the egg whites into soft peaks in a bowl.
2.Now take a different bowl and beat the mascarpone cheese and add the vanilla essence and sugar and beat till you get a creamy yellow consistency.
3.Now fold in the egg whites into the mascarpone mixture .
4.Take out the crust from the fridge and spread out the above mixture onto the crust .

5. Top the mixture with blueberry preserve and refrigerate for 30 min.