This cake is not only delicious but also always leaves the impression that it is made by a real professional. In fact, things are quite different and to prove that the decoration is super easy, I will tell you that Maria, my 9-year-old daughter, did it without any practicing.
INGREDIENTS:
DIRECTIONS:
Preheat the oven with a ventilator at 160-170 degrees Celsius.
In a bowl beat well the eggs with sugar and vanilla until a fluffy mixture is obtained.
Add the oil and yoghurt while stirring to a lower level of the mixer.
In a separate bowl mix the flour with the baking powder, both sifted in advance. Gradually add to the egg mixture, stirring slowly with the spatula.
Smear the cake form with oil and sprinkle with flour to take the cake out easier after baking. I used a round baking form with a removable bottom and put baking paper on the bottom to make sure the cake would go out easily and the shape would be nice.
The patterns are very easy to make. The mixture is divided into 2 equal parts, adding 1 tablespoon of cocoa to one of them.
From each mixture take a quantity equal to 1 large serving spoon or a small ladle and pour into the center of the baking form. The two mixtures alternate sequentially until finish.
The cake is baked for about 1 hour at a temperature of about 160 degrees Celsius. Check with a toothpick. If the sticks gets out dry, the cake is ready.
It can be decorated with melted black chocolate or sprinkled with powdered sugar.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Preheat the oven with a ventilator at 160-170 degrees Celsius.
In a bowl beat well the eggs with sugar and vanilla until a fluffy mixture is obtained.
Add the oil and yoghurt while stirring to a lower level of the mixer.
In a separate bowl mix the flour with the baking powder, both sifted in advance. Gradually add to the egg mixture, stirring slowly with the spatula.
Smear the cake form with oil and sprinkle with flour to take the cake out easier after baking. I used a round baking form with a removable bottom and put baking paper on the bottom to make sure the cake would go out easily and the shape would be nice.
The patterns are very easy to make. The mixture is divided into 2 equal parts, adding 1 tablespoon of cocoa to one of them.
From each mixture take a quantity equal to 1 large serving spoon or a small ladle and pour into the center of the baking form. The two mixtures alternate sequentially until finish.
The cake is baked for about 1 hour at a temperature of about 160 degrees Celsius. Check with a toothpick. If the sticks gets out dry, the cake is ready.
It can be decorated with melted black chocolate or sprinkled with powdered sugar.
