Two Kinds Of Sponge Cake

by Editorial Staff

Summary

Prep Time 3 hrs
Cook Time 1 hr 45 mins
Total Time 7 hrs 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the batter: (chocolate cake)

  • 175 grams sugar
  • 3 egg (s)
  • 150 ml oil
  • 250 g flour
  • 0.5 ½ point baking powder
  • 0.5 ½ bottle rum flavor
  • 2 tablespoon Nutella
  • 4 tablespoon cocoa
  • 150 g yourt

For the dough: (sand cake)

  • 150 g yourt
  • 120 g oil
  • 4 egg (s)
  • 250 grams sugar
  • 1 point vanilla sugar
  • 250 g flour
  • 0.5 ½ point baking powder
  • 0.5 ½ bottle butter-vanilla flavor
Two Kinds Of Sponge Cake
Two Kinds Of Sponge Cake

Instructions

  1. For the chocolate cake:
  2. Grease a loaf pan, dust with flour and set aside. Beat the sugar with the eggs. Pour in the oil slowly and stir in. Mix the flour with the baking powder and cocoa. Add the yoghurt, Nutella and half a tube of rum flavoring to the egg mixture and stir in. Gradually stir in the flour mixture. Pour the cake batter into the loaf pan and smooth it out.
  3. Bake the cake in a preheated oven at 175 ° C for approx. 40 - 50 minutes.
  4. Let the cake rest in the pan for about 15 minutes. Then place on a wire rack and let cool down.
  5. For the light sand cake:
  6. Put the yogurt in a large mixing bowl. Measure the oil with the yogurt cup and add. Separate the eggs and add the yolks to the bowl. Mix the ingredients together and stir in the sugar spoon by spoon. Mix the flour and baking powder and add the butter-vanilla flavor to the batter. Beat the egg whites into snow and fold in.
  7. Now for the cake in the cake:
  8. Grease a loaf pan, dust with flour and set aside.
  9. Cut the cooled chocolate cake into thick slices, from which you cut out the desired shape with the cookie cutter.
  10. Place a small amount of the cake batter on the bottom of the prepared loaf pan. Place the cut-out cake pieces in a row in the dough. Fill the loaf pan with the remaining light-colored batter.
  11. Bake in the preheated oven at 175 ° C for about 40 minutes. Make the stick test, no liquid dough should adhere to the wooden stick.
  12. Let the cake cool for about 10 minutes and remove from the mold.

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