The colorful cake is a soft and delicious sideboard dessert, a variation of the marble cake and the two-colored donut. To make it, three disks of cocoa paste are spread in the form and two more disks of vanilla paste are inserted, which, when cut, gives a very spectacular effect. Ideal for breakfast with coffee with milk or as a snack, alone or spread with nut cream, it will delight both young and old.
Quick and easy to prepare: just mix the soft butter with sugar, vanilla extract, eggs, 00 flour, sifted starch and baking powder, then add natural yogurt and bitter cocoa to half the mixture. Just put them in two confectionery bags, form concentric circles in alternating colors in a 22 cm diameter mold, well sprinkled with butter and flour, and then gently mix with a wooden toothpick.
Baking in a static oven allows us to obtain a soft and fragrant dessert, which, after unmoulding, is left for an hour and then enjoyed in all its glory even at the end of the meal, accompanied by a cup of espresso. or a small glass of alcohol. chocolate .
To obtain an impeccable result, remember to remove the butter and eggs from the fridge at least 2 hours before continuing the recipe: the first should be soft and creamy, while the second, at room temperature, will blend better with the rest of the dough. dough. ingredients. ingredients.
If you want, you can personalise the dessert and make it even tastier by adding a little dark chocolate or chopped nuts. You can also season it with grated organic lemon or orange peel or replace the vanilla with a vial of almond essence; If it is not a dish for children, you can add a spoonful of rum, cognac or other favourite aromatic drink.
If there is anything left, it can be stored for a maximum of 3 days at room temperature, under a cake tin or wrapped in cling film.
Learn how to make a colorful cake by following the detailed instructions and tips. If you liked this recipe, also try the zebra cake, hug donut and two-color plum cake.
How to make a colorful cake
How to make a colorful cake
Step 1
In a large bowl, mix the soft butter, sugar and vanilla extract.
Step 2
Beat the ingredients with an electric mixer until the mixture is smooth and well mixed2.
Step 3
Add the eggs one at a time3, and only add the next ones when the previous one is well absorbed.
Step 4
Continue with the sifted starch, flour and yeast4.
Step 5
Beat again with an electric mixer at medium speed5.
Step 6
Finally, add the yogurt6.
Step 7
Continue mixing with a spatula until you get a thick, frothy dough without lumps7.
Step 8
Now transfer half of the mass to the second bowl: add 20 grams of sifted yogurt and bitter cocoa and mix everything with a spatula8.
Step 9
Fill two pastry bags with the vanilla and cocoa mixture9.
Step 10
Grease a 22cm baking dish with butter and flour and spread the mixture, making 3 concentric circles for the cocoa and 2 for the vanilla. 10.
Step 11
When the cake is ready, use a wooden toothpick to form stripes from the centre of the tin to the edges. 11.
Step 12
Bake on the middle shelf of an oven preheated to 180°C for 30 minutes, then check for doneness with a toothpick and add another 5 minutes if necessary. Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin and place on a wire rack for at least 1 hour. 12.
