Baked bombs with rum cream
49 recipes
Bicolor Peanut Butter Cake (no yeast)
ingredients
servings
1
Whole oatmeal
80 oz
buckwheat flour
20 oz
Cacao powder
20 oz
Peanut butter
2 spoons
Eggs
2 unit
Brown cane sugar
40 oz
Skimmed milk
to taste
Desserts from Italy
Bicolor Peanut Butter Cake (no yeast)
Bicolor Peanut Butter Cake (no yeast)
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty breakfast or nutritious snack for these days when an extra pampering of our body and spirit is required
preparation
step 1
First we separate the egg whites from the yolks and work the latter with the whips and sugar until a frothy mixture is obtained; beat and stop the egg whites (not using the yeast is a necessary step, if necessary use a sachet of yeast and you can also not whip)
step 2
Now add the peanut butter (I put two full spoons) to the mixture of turlo and sugar and work a little more, gradually then start pouring the flour and turning without forming lumps, helping with a little milk flush
step 3
proceed until the flour runs out and for the milk I was served, more or less, a full glass, The dough must 'write' be creamy, you see the consistency when ok.
step 4
Now take a small pan (I used a square one for small brownies) and pour half of your mixture, to the next you will add SIEVING (because it makes hallucinating lumps) the bitter cocoa, also mixed this pour on the other compound
step 5
if you want you can clearly do the du epassaggi at the same time to have a zebra effect - I never really avoid it :)
step 6
bake in a static hot oven 25 '180 ° C, always with toothpick test
