This recipe gives you a beautiful vertical stripe inside the cake. It is absolutely an elegant cake! Recipe is in Spanish, but here I translated for you! Enjoy! For a mold of 20 cm 3 eggs 130 g sugar 100 g flour 30 g cocoa powder 1 pinch salt Ingredients for cookie dough: (I did 2 trays) 6 eggs 300 g sugar 300 g flour 1/2 teaspoon of baking powder Ingredients for filling and decoration: 1 jar of Blueberry jam 400 g of milk cream 200 g Philadelphia Instruction:
- Beat the eggs (at room temperature) with sugar for at least 15 minutes, stir with a spatula and downward movements with the flour sifted with cocoa.
- Grease and flour the cake and bake at 170 degrees for 40 minutes.
- Prepare the dough for cookies: Beat the eggs with the sugar until they become fluffy (about 5 minutes), sift the flour with the baking powder and add two times for eggs, mixing with a spatula from bottom up until everything is perfectly integrated.
- Cover the pan with foil in the oven, pour half of the mixture and level so that you have the same height.
- Bake in a pre-heated oven at 180 degrees for 8-10 minutes, cooked remove the mass of the paper. (2 of them, have to do)
- Now, prepare the filling: beat the cream, Philadelphia mix in a bowl until it is creamy and then fold in the cream.
- Now assemble the cake: divide the cake in half and spread a bit of filling.
- Cut into strips of approx. 7 cm of height of the cookie dough (for me served 5) and cover with marmalade, scroll to form a large 'giro' and place it in the base of the cake.
- spread the other piece with filling and place as a top on the rotating part.
- With the rest of the cream to cover entire cake and garnish to your taste!.
Preparation
It must be cold and then it can be cut. Original Recipe: http://www.tozapping.com/novedad/lo-ultimo/como-hacer-pastel-de-rayas