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Plumcake bicolor with cream and cocoa

ingredients

servings

6

Type 00 wheat flour

220 oz

Bitter cacao

3 spoons

White sugar

170 oz

Eggs

3 unit

Fresh cream

220 oz

Peanut oil

80 oz

Baking powder for desserts

1 unit

Vanilla extract

1 spoon

Desserts from Italy

Plumcake bicolor with cream and cocoa

Plumcake bicolor with cream and cocoa

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake bicolor with cream and cocoa

soft and fragrant breakfasts, which are prepared in a few minutes, to the delight of young and old.

Plumcake bicolor with cream and cocoa step 1

step 1

Whisk the eggs with the sugar for 5 minutes, until the mixture becomes light and fluffy.

Plumcake bicolor with cream and cocoa step 2

step 2

Add flush the oil seed, cream, vanilla essence and vanilla and mix with the whisk gently, from bottom to top.

Plumcake bicolor with cream and cocoa step 3

step 3

Then add the sifted flour and baking powder and mix well. At this point, divide the mixture into two equal parts and add the cocoa powder in a part of the compound:

Plumcake bicolor with cream and cocoa step 4

step 4

you should mix well to incorporate it altogether.

Plumcake bicolor with cream and cocoa step 5

step 5

Butter a medium loaf pan, alternating the two compounds as clear and the dark one.

Plumcake bicolor with cream and cocoa step 6

step 6

Leveled with a spatula and cook in a static oven and preheated to 180 ° C for about 45 minutes, always making the toothpick test.

Plumcake bicolor with cream and cocoa step 7

step 7

l plumcake is preserved under a bell jar for about 3 days.

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