Two-Tone Cake with Jam Filling Recipe
Dear cooks, I suggest you bake a wonderful pie that combines many flavors, colors and textures of dough. Very tasty and a little unusual. Invited to the party!
Servings
12
Cook Time
50minutes
Servings
12
Cook Time
50minutes
Ingredients
Instructions
  1. I baked a pie in the form of a 30X12 semicircular shape. Here are the main products. Instead of lemon essence, you can use the zest of half a lemon. Cranberries or raisins need to be washed and covered with boiling water for a few minutes, then discarded on a sieve and rinsed with cold water. Divide the eggs into whites and yolks.
  2. Butter at room temperature mixed with sugar, essence and yolks, beat until smooth.
  3. Add flour mixed with baking powder and mix.
  4. Whisk the egg whites into a tight foam with a pinch of salt. Carefully add to the flour mixture, stirring with a spatula. It turns out a light dough.
  5. Divide the dough into two parts. Add cranberries or raisins one by one, mix well.
  6. In the other half, add the cocoa sifted through a sieve, mix well.
  7. Grease the baking dish with butter and sprinkle with flour. Fill the mold with cranberry dough.
  8. Spread the dark dough on top with a spoon to make a furrow, and fill it with jam. In principle, the layers of light and dark dough can be changed.
  9. Put the pie in a preheated oven and bake at 180 degrees for about 25 minutes, look at your oven.
  10. Cool the finished cake a little in the mold, then carefully take it out, turning the mold over.
  11. Sprinkle the cooled cake with powdered sugar and decorate with bright spring leaves and flowers, it looks very beautiful.
  12. Bon appetit!
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