mercoledì 4 maggio 2011

marble plum-cake

  • 200g butter
      add the eggs
  • 300g icing sugar
  • 4 eggs
  • 300g flour
  • 18g baking powder
  • 100 g blanched almonds
  • 2 tablespoons cocoa powder
  • 125g plain yogurt
  • 3 tablespoons granulated sugar
  • salt
  • butter and flour for the mold
    add whipped whites
    pour the two mixtures in the mold
Preheat oven to 180°

1. Soften butter at room temperature and then whip with the sifted icing sugar with a hand whisk until creamy. 

2. Add the egg yolks one at a time to the butter cream. Add the flour and the baking powder sifted together and 100g of yogurt, stir until mixture is smooth.

3. Coarsely chop the almonds and amalgamate to the mixture. Whip the egg whites with a pinch of
salt and add spoonfuls to the mixture, stirring gently from bottom to top.
spread the granulated sugar

4. Divide the mixture into two bowls: add the sifted cocoa and 25g yogurt in one of the bowls.

5. Grease and flour a plum-cake mold 26 cm long, spread a few tablespoons of white mixture alternating with spoonfuls of chocolate mixture.

6. Level the surface with a spatula, spread the granulated sugar over the top.  Bake for 40 min. around then turn off the oven and let stand 5 minutes before you unmold the cake on a serving platter. Serve it cold.

Serves: 6 / 8

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