Ingredients
For the basic dough
00 flour
180 gr
Potato starch
70 gr
Eggs at room temperature
3
powdered sugar
150 gr
Soft butter
120 gr
Greek yogurt
110 gr
Backpulver
16 gr
Vanilla extract or essence
1 teaspoon
For the cocoa dough
Bitter cocoa
18 gr
Greek yogurt
20 ml
You need them too
Butter for the mold qb
How to prepare the colorful cake
Step 1
In a large bowl, combine softened butter and sugar1and vanilla extract.
step 2
Process the ingredients with an electric whisk until you get a smooth and well-blended mixture2.
step 3
Add one egg at a time3, incorporating the next only when the previous one has been well absorbed.
Step 4
Continue with the sifted starch, flour and yeast4.
Step 5
Beat again with the electric whisk at medium speed5.
Step 6
Finally add the yoghurt6.
Step 7
Continue mixing with a spatula until you get a thick, foamy mass without lumps7.
Step 8
Now put half of the mixture into a second bowl: add 20 grams of yogurt and the sifted bitter cocoa and mix everything with a spatula8.
Step 9
Fill two piping bags with the vanilla and cocoa mixture9.
Step 10
Grease and flour a 22 cm diameter baking tin and distribute the dough to form 3 concentric circles for the cocoa and 2 for the vanilla10.
Step 11
Once the dough is ready, use a wooden toothpick to form strips from the center of the mold to the edges11.
Step 12
Bake on the middle rack of a preheated oven at 180°C for 30 minutes, then check the doneness with a toothpick test and add another 5 minutes if necessary. Remove from the oven and allow the cake to cool for 5 minutes, then remove from the tin and place on a wire rack for at least 1 hour.12.
