Description
Cake of tender yogurt-honey cupcakes with poppy seeds, chocolate and coconut... Sour cream with coconut, lemon and orange zest and pritney citric acidity... and of course fruit layer of banana, orange and nectarine...
Ingredients
-
Margarine
150 g
-
Honey
3 Tbsp
-
Chicken egg
3 piece
-
Yogurt
1 cup
-
Flour
2 cup
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Vanilla
-
Cinnamon
-
Nutmeg
-
Lemon juice
2.5 Tbsp
-
Coconut shavings
70 g
-
Dark chocolate
30 g
-
Mac
2 Tbsp
-
Sour cream
200 g
-
Powdered sugar
100 g
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Orange zest
2 Tbsp
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Cognac
-
The food dye
-
Banana
1 piece
-
Orange
1 piece
-
Nectarine
1 piece
Cooking
Honey mix with margarine (room temperature), add the eggs.
Add coconut, vanilla and yogurt, mix well.
Add the flour, cinnamon, nutmeg and lemon juice, with a mixer beat all until smooth.
Divide the dough into two equal parts: - one pour Mac; the other - grated on a coarse grater chocolate.
Form well lubricated with oil or cover with paper molds. Spread the batter: 1 tbsp poppy and top with 1 tbsp chocolate. Cook in a preheated 200 C oven for about 40 minutes (ready to check the match, not paying attention to the chocolate).
Make the cream: Beat smooth sour cream, powdered sugar, lemon juice, grated lemon rind, brandy and coconut.
Cut cupcakes horizontally into two equal parts. Put the top cupcake layer on a large platter.
Well to cream.
Banana cut into slices and lay around the edge of the cake. Nectarine cut into slices and put on a banana. Orange peel, chop finely and put it (ALONG WITH the JUICE FORMED IN the CUTTING PROCESS!) in the Central part of the cake. Top the fruit with a little oil cream.
Add the other half of the cupcakes, brush with a good cream and put into the refrigerator so that the cake has rested. Bon appetit! :)
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