A fragrant and delicious cake! Excellent breakfast and is so soaked in milk, a few slices that I had made the roasted and coated with a thin layer of chocolate cream ... amazing! The white part is flavored with a vanilla bean and the other half of the dough I added some cocoa powder. The beauty of this cake is that it becomes very high and is very spongy without being stringy. The recipe comes from the donut softer world Ady , only that I divided the dough in 2 and flavored differently the two compounds. We carry the original recipe with only variation in the cocoa mixture and vanilla in the other half half. Next time I will try a version with the nuts, let's see how it is!
Ingredients:
250 grams of sugar (I used 180g)
250 grams of flour 3 eggs 00
130 grams of vegetable oil or olive
130 grams of water
a packet of yeast 2 tablespoons unsweetened cocoa powder 1 vanilla pod
Place in mixer and whip the eggs with sugar until they become foamy. Add oil, water, flour and finally the yeast. Divide the dough in half and add to part of the vanilla bean seeds and other half the cocoa powder and mix well. Butter a ring mold, such as the pudding, pour the clear half of the compound. You drop the other half mixture into the mold on the white compound. Fate of concentric circles with a knife to create marbled effect. Bake in oven at 180 degrees for about 40 minutes, will test the faith toothpick.
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