Boats Holding Pennies

CAKE WITH CHOCOLATE BICOLOR *







INGREDIENTS: CAKE


100 gr.
flour 50 gr.
cocoa powder 75 gr.
brown sugar 75 gr.
normal sugar 20 ml.
milk 3 eggs
1 / 2 on
yeast 125 gr. COVERAGE

butter
75 ml.
cream 150 gr.
chocolate covered chocolate sprinkles (for garnish)

PREPARATION:
Preheat oven to 180 º and plum Butter a cake pan Separate the yolks from the whites Beat the egg whites until stiff and set aside. beat the yolks with the two sugars and when well blended add butter empomada beat until very creamy mixture. Mix the flour
with the yeast and add to the mass of yolks mix well and add milk slowly stirring so that it is not very thick mass.
separate the mixture into two separate bowl and add one sifted cocoa mix well until creamy put in the mold tablespoons white mixture into chocolate mixture, ending with the two mixtures.
Place in the oven and bake 40 minutes to finish what we stripped and bathed in cool coverage we make it by heating the cream until it is about to boil remove from heat and add chopped dilute coverage well in the hot cream and let cool bathe the cake with her. decorate it by drawing with a holder for coverage still warm and some chocolate sprinkles.

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* PRIZE * LEMONADE *

LEMONADE BLOG AWARD



This award allowed me to blog ISDAYA of Finger Lickin ' http://recetitas-isdaya.blogspot.com/
THANK
ISDAYA for remembering me, but decided to stop following the string of awards, I'll put this in your honor.

follow the rules of this award are:

1. Place the award logo on your blog.
2. Nominate for 5-10 blogs that our approach displayed a positive attitude.
3. Bind the list of nominees for the posts.
4. Let you know Nominees who have received this prize by leaving a comment on his blog.
5. Share the link to the entry of the prize to the person who receives it.
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KELRA
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WHAT IS COOKING?
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MAMMA THINGS
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THINGS MY HOBBIES
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Receptive Recull pastisseria
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GIRLS! I HOPE YOU LIKE THIS AWARD

SIMPATICO

Clear Urine In Pancreatitis

ORANGE ALMOND CAKE








INGREDIENTS: 100 gr
.
flour 50 gr.
ground almonds 1 / 2 of baking powder 3 eggs royal

1 orange (juice and zest)

75 g sugar 1 pinch salt 1 orange to decorate

grated coconut, colored bumps


SYRUP :

1 cup sugar 1 / 2 cup water 50 g butter

Orange Essence (2 drops)

PREPARATION:
Separate the yolks from the whites beat the egg whites snow with a pinch of salt, and whisk the yolks with the sugar until white. Add the ground almonds, orange juice, flour mixed with yeast, mix until well blended add the orange zest and finally add the egg whites until stiff movements from the bottom up so as not to fall put it in a buttered mold and we put it to bake at 180 degrees 30 minutes. Apart

with sugar and water to prepare a syrup to boil, remove from heat and add the essence of orange and butter stirring well all the reserve. Upon completion of the baking time the cake unmold and let cool as it swam the syrup with a brush. garnish with orange wedges, grated coconut or almond colored sprinkles.