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
130 g sugar
100 g flour
30 g cocoa powder
1 pinch salt
Ingredients for cookie dough: (I did 2 trays)
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
1 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.
2 Grease and flour the cake and bake at 170 degrees for 40 minutes.
3 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.
4 Cover the pan with foil in the oven, pour half of the mixture and level so that you have the same height.
5 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)
6 Now, prepare the filling: beat the cream, Philadelphia mix in a bowl until it is creamy and then fold in the cream.
7 Now assemble the cake: divide the cake in half and spread a bit of filling.
8 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.
9 spread the other piece with filling and place as a top on the rotating part.
10 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.