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Plumcake with philadelphia and blackberries

ingredients

servings

8

Philadelphia spreadable cheese

160 oz

Type 00 wheat flour

250 oz

Eggs

2 unit

White sugar

125 oz

Sunflower oil

60 fl oz

Semiskimmed milk

100 fl oz

Blackberries

130 oz

Baking powder for desserts

1 sachet

Salt

to taste

Icing sugar

to taste

Vanilla essence

10 fl oz

Desserts from Italy

Plumcake with philadelphia and blackberries

Plumcake with philadelphia and blackberries

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake with philadelphia and blackberries

Soft and tasty plumcake

Plumcake with philadelphia and blackberries step 1

step 1

In a bowl, beat the eggs with sugar and the essence of vanilla with electric whisk until you reach a frothy mixture. Add the philadelphia at room temperature, continuing to mix.

Plumcake with philadelphia and blackberries step 2

step 2

Insert the oil flush and gradually the milk and finish a pinch of salt. Stir in the flour with sifted yeast several times.

Plumcake with philadelphia and blackberries step 3

step 3

Lastly, incorporate the blackberries gently, leaving some for the surface. Transfer the mixture into a plumcake mold lined with parchment paper and cover with the blackberries you have left.

Plumcake with philadelphia and blackberries step 4

step 4

Cook in a preheated oven at 170 degrees for about 45 minutes. Once baked, leave to cool and cover the cake with icing sugar.

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