Description
The recipe spread like the use of mint in baked goods and desserts, especially since now is the season for this wonderful spice, and the cake turns out very tasty and flavorful!
Ingredients
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Flour
200 g
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Chicken egg
3 piece
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Sugar
180 g
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Yogurt
100 g
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Vegetable oil
70 ml
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Milk
50 ml
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Cream
50 ml
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Cocoa powder
30 g
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Leavening agent
15 g
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Salt
0.5 tsp
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Mint
-
Mint syrup
3 Tbsp
Cooking
[b]Prepare mint milk:[/b] for that milk boil, remove from fire, put into it the mint leaves, cover and let infuse and cool for about 20 minutes. Turn on the oven to preheat to 180°C.
Chilled milk mixed with cream, grind in a blender mint this mixture.
Add cocoa and vegetable oil and mix well until smooth; set aside aside.
Share whites and yolks; the yolks grind with sugar until white, add the yogurt and stir.
To the yolks add mint syrup or liqueur and stir until smooth.
[b]Prepare the dough:[/b] stir until smooth the flour with the baking powder, yolk and yoghurt and mint-chocolate mix,
add whipped into foam proteins with salt and stir gently.
The dough is immediately put in a greased form and bake in preheated oven for 45 minutes. 10 minutes until cooked cupcake reduce the temperature to 150-160°C.
Bon appetit!!!
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