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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)

vegetarian with gluten with eggs with lactose with nuts high in iron source of D vitamins high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bicolor Peanut Butter Cake (no yeast)

A tasty breakfast or nutritious snack for these days when an extra pampering of our body and spirit is required

Bicolor Peanut Butter Cake (no yeast) step 1

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)

Bicolor Peanut Butter Cake (no yeast) step 2

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

Bicolor Peanut Butter Cake (no yeast) step 3

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.

Bicolor Peanut Butter Cake (no yeast) step 4

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

Bicolor Peanut Butter Cake (no yeast) step 5

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 :)

Bicolor Peanut Butter Cake (no yeast) step 6

step 6

bake in a static hot oven 25 '180 ° C, always with toothpick test

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