Yesterday I needed a quick dessert to take to prepare the final evening of a course, a dessert that could be divided into 30 slices or pieces! I should have 30 slices to make a giant cake, and so I decided to make this sort of hoping that Panettoncino rise as much as possible in order to obtain 30 pieces that were not just tiny .... successful experiment, the cake was fluffy and has surged so much! :)
INGREDIENTS: 2 eggs
180g sugar 4 tablespoons of natural yogurt
half cup vegetable oil 300g flour
0
a little milk
1 handful of pine nuts
a few drops (or pieces) of chocolate
1 tablespoon baking
Beat eggs with sugar until it gets a cream, then add all other ingredients in order. If at the end the mixture is too thick add another drop of milk. My grandmother used to say that the yeast works best if you put a finger in a glass of milk, add yeast and mix well. The result is a frothy mixture that is then combined with the other ingredients. Given the results, maybe Grandma was right ...
Pour the mixture into a square mold or plum cake and bake at 180 degrees (hot oven) for 50 minutes (do the toothpick test). Ideal
even for breakfast!
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