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Two-tone wholemeal cake with apricots
ingredients
servings
6
Eggs
3 unit
Brown sugar
50 oz
White sugar
100 oz
Wholewheat flour
100 oz
Type 00 wheat flour
200 oz
Bitter cacao
10 oz
Semiskimmed milk
1 cup
Baking powder for desserts
1 unit
Apricots
5 unit
Ricotta cheese
250 oz
Desserts from Italy
Two-tone wholemeal cake with apricots
Two-tone wholemeal cake with apricots
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This pie is without butter, with full flour, ricotta, cocoa and apricots: a sweet compromise between dessert and health.
preparation
step 1
Eggs well with sugar: both white and cane. Add ricotta and stir well. Add the milk.
step 2
Incorporate flour and yeast. Mix. Adjust with texture: if too thick add some milk. Now split the dough into two bowls.
step 3
In one add cocoa and mix. Take a 24 cm cake and cover it with baking paper. Make the first one with the cocoa paste. Spread over the other white layer.
step 4
Cut the sliced apricots and place them on the cake. In the oven for 40 minutes at 180 degrees. Do anyhow the proof of the stitch. I did prolong the cooking by using a 20 cm mold.
