Cake with orange cream bimby method
Desserts from Italy
Two-colored plum cake!
Two-colored plum cake!
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Moist, soft but compact, perfect to pucca in milk!
preparation
step 1
In a separate bowl we gather the oil, sugar and yogurt. In a large bowl we sift the flour and baking powder. I used the vanilla paste and I combined it with liquids, if you use vanillin, sift it in flour.
step 2
We work the liquids with the whisk for 2 minutes, so that the sugar dissolves. We combine with the powders and work to obtain a creamy mixture.
step 3
As a good picky person, I weighed the bowl I used for the dough so that I could divide the weight of the dough into 2. Consider that the cocoa dough will be slightly more abundant, so if you prefer the vanilla one, abound on that side.
step 4
In a glass we add cocoa and water, working with a spoon until you get a paste, add it to a half of dough. If it is too dry, add a tablespoon of milk, I didn't need it.
step 5
We work with a wooden spoon until we mix everything. We oil the plum cake pan, place a rectangle of parchment paper on the bottom and flour the sides, before putting the dough.
step 6
I put the vanilla one on the bottom, then I poured the cocoa one and buried the spatula in the center, lifting it and lowering it as I moved horizontally. If you wanted to variegate it in a more colorful way you can pour the dough in alternate spoonfuls.
step 7
Cook the plum cake in a static oven at 180 ° for 40 minutes, making the toothpick test. We leave in the pan for 5 minutes before turning and let it cool completely on a wire rack.
step 8
Once cooled I kept it in a tightly closed plastic bag, then cut it the next day and it was super fresh. Then I put the leftover slices in an airtight container.
others have searched