Description
Delicate, airy cake with a tart cranberry tartness combined with the chocolate biscuit and weightless cap vanilla sponge cake. Delicious and easy! Come for tea!
Ingredients
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Chicken egg
2 piece
-
Brown sugar
0.5 cup
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Yogurt
120 g
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Vegetable oil
3 Tbsp
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Cocoa powder
3 Tbsp
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Flour
3 Tbsp
-
Leavening agent
0.25 tsp
-
Quinoa
0.25 cup
-
Water
0.5 cup
-
Cheese
250 g
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Chicken egg
2 piece
-
Brown sugar
0.25 cup
-
Cranberry
1 cup
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Vanilla sugar
0.5 tsp
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Chicken egg
2 piece
-
Sugar
0.5 cup
-
Flour
2 Tbsp
-
Potato starch
1 Tbsp
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Vanilla sugar
0.5 tsp
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Leavening agent
0.25 tsp
-
Milk
2 Tbsp
-
Sugar
1 Tbsp
-
Cocoa powder
3 Tbsp
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Butter
20 g
Cooking
Quinoa fill with water in the ratio 1:2. Put on fire and bring to a boil. Diminish the fire and cook under a lid until tender 15-20 minutes
Whisk eggs with brown sugar until fluffy. Of sugar I put a little bit. because we have a family taste no one likes. If you have a sweet tooth, increase the amount of sugar.
Add the yogurt, vegetable oil, beat with a mixer at low speed
Add quinoa, stir
Add cocoa, stir
Add flour with baking powder, stir.
The dough will be quite thick. Chocolate sponge cake is ready. Leave it to the side.
Frozen cranberries, put on fire, stirring, heated for 3-4 minutes. Blender Porirua cranberries.
Whisk the eggs with the brown and vanilla sugar until Bela
Add the cheese and cranberries. Stir, set aside. The stuffing is ready
Eggs, beat with sugar and vanilla sugar until fluffy
Continuing to whisk add flour, starch, baking powder
In the bowl multivarki, greased with vegetable oil, pour on the chocolate cake, cream cheese filling, vanilla cake. Put the program Pastries 65 minutes. If bake in the oven, the temperature of 180 degrees for 50-55 minutes. The finished cake remove with the help of a bowl steamers and overturn on a plate to the light layer on top. Leave the cake to cool.
For the glaze mix all ingredients, put on the fire. On low heat bring to a thickened, stirring all the time.
Decorate the cake with icing.
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