Pies and Cakes

Cocoa and Yoghurt Ring Cake

of Antonio Scamardella
Difficoltà
Level: Easy
Tempo
Preparation time: 15 Minuten
Cooking time: 30 minutes

Ingredients

  • 100 g cake flour
  • 40 g unsweetened cocoa
  • 50 g potato starch
  • 120 g white or brown sugar
  • 125 g white yoghurt
  • 70 g seed oil
  • 3 eggs
  • 1 sachet baking powder
  • 60 g chocolate chips
  • SQ Cremadelizia Biscokrok Babbi

Preparation

  • Beat the eggs and sugar with the beater until light and airy.
  • Add the oil in a thin stream, then add the white yoghurt.
  • Add the flour, unsweetened cocoa, starch, sifted baking powder and mix until all the ingredients have amalgamated.
  • Grease and lightly flour a 22cm diameter ring cake tin and pour in the mixture.
  • Bake in static oven at 180° for approx. 30 minutes, check that it is baked through by inserting a wood toothpick and it comes out clean.
  • Remove from oven.
  • Allow to cool, turn out from the tin and garnish with Cremadelizia Biscokrok Babbi before serving.

Ingredients

  • 100 g cake flour
  • 40 g unsweetened cocoa
  • 50 g potato starch
  • 120 g white or brown sugar
  • 125 g white yoghurt
  • 70 g seed oil
  • 3 eggs
  • 1 sachet baking powder
  • 60 g chocolate chips
  • SQ Cremadelizia Biscokrok Babbi
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