Cake with orange cream bimby method
10 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
soft and fragrant breakfasts, which are prepared in a few minutes, to the delight of young and old.
preparation
step 1
Whisk the eggs with the sugar for 5 minutes, until the mixture becomes light and fluffy.
step 2
Add flush the oil seed, cream, vanilla essence and vanilla and mix with the whisk gently, from bottom to top.
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:
step 4
you should mix well to incorporate it altogether.
step 5
Butter a medium loaf pan, alternating the two compounds as clear and the dark one.
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.
step 7
l plumcake is preserved under a bell jar for about 3 days.
