The two-tone cakes
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Diversify the Easter cakes original cakes from fancy white and chocolate batter
Ingredients for The two-tone cakes
- Milk - 1/2 stack.
- Yeast - 1/2 the package.
- Sugar - 3 tbsp.
- Chicken egg - 1 piece
- Yolk egg - 1 piece
- Butter - 4 tbsp
- Vanilla - 1 g
- Cocoa powder - 3 tsp.
Step by step instruction of cooking The two-tone cakes
For the dough, mix half of the flour, warm milk and yeast "SAF-moment," give taposiris
Pour the dough in the remaining flour, add the sugar, vanilla, egg, yolk, melted butter, knead the dough
The dough will be sticky. Divide it into 2 parts. Add cacao into one. Leave the dough to rise for a couple of hours
Now pour on the table a lot of flour, put the dough and begin to mix the flour so that the dough becomes soft but does not stick to hands
That is about the consistency of the dough
The same thing done with chocolate dough.
Give the test back to bed for half an hour.
Now forming the first option. Roll dough into small balls with a quail egg
Put them in greased molds alternately to half of the form
A variant of the second.
Roll out both dough
Put one layer on another, and a collapsible roll
Cut into slices with a height of half of your cookie cutters
Stacked vertically in greased molds.
Give the cakes a time for about 40 minutes. And bake. I baked about 20 minutes at 170 degrees.
Cover with icing and decorate
Of this amount, the test I got 6 small cakes - muffin-sized faceted glass