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It's a cake recipe from Silvie Jurcovan's book.
It was very good, tasty, but it didn't seem to grow as much as I would have liked.
- 2 eggs
- 120 gr flour
- 100 gr butter
- 100 ml sour cream or milk
- 15 ml rom
- a teaspoon of baking powder
- a tablespoon of orange peel or grated lemon / orange peel
- 1 sachet of vanilla sugar
- a tablespoon of cocoa
Preparation time: less than 30 minutes
RECIPE PREPARATION Cocoa cake:
Grease a cake pan (35/16) with butter and line with flour or baking paper.
Whisk the egg whites, then add the sugar and rum and continue beating until they harden again.
Then add the yolks, melted butter (but it must be cold), oil, sour cream (or milk), jam and mix by turning over a few times.
Add flour and vanilla sugar and mix a little more by inverting with a fork or a spoon.
Then pour 2/3 of the composition in the pan and in what is left we put cocoa and mix a few more times.
Pour the cocoa composition along the trays and put in the oven.
If you want it to come out marbled from place to place, dip it in the cocoa composition, coded from a teaspoon.
If sour cream is used, it must be worked quickly.