Description
Offered for the evening tea to prepare cakes with berry jam and cream - hazelnut cream.
Ingredients
-
Flour
120 g
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Cocoa powder
0.5 Tbsp
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Salt
1 pinch
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Leavening agent
1 tsp
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Lemon juice
1 tsp
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Brown sugar
80 g
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Vegetable oil
70 ml
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Chicken egg
1 piece
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The food dye
-
Yogurt
100 ml
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Cream
100 ml
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Powdered sugar
2 Tbsp
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Vanilla
-
Cream cheese
150 g
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Nuts
1 handful
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Jam
Cooking
In a bowl sift the flour, cocoa powder. Add a pinch of salt and baking powder. Mix well.
Beat egg with brown sugar Demerara river in the lush foam. Pour in vegetable oil, lemon juice and again beat well.
For staining of the test measure the amount of food coloring and dilute it in yogurt.
Stir thoroughly.
Pour the yogurt into the butter-egg mixture and stir.
Add the flour, stir.
Molds for baking grease with oil. The dough pour into molds. Bake in a preheated 180 degree oven for 20 minutes until tender. Test readiness check wooden skewer. Baking time is approximate. Depends on your oven and the amount of baking.
Whip the cream with the icing sugar in a solid foam.
To the cream add the cream cheese and again beat well.
Nuts fry in a dry pan, cool and chop in not very fine crumb.
2/3 cream mix with nuts.
A cake to cut along. On the bottom half to put the cream, cover the top. Slightly press.
The upper part of the lubricating thin layer of berry jam. I have molds with a cavity, so I have them completely filled cherry jam. I recommend to use a tart jam.
The remaining cream decorate cake to your liking. Cooled and served to the table. Bon appetit!
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