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Sponge cakecheta with cocoa glaze
Rating: 7
Difficulty: Difficult
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Added by daniela02
Photo 21
  • Add to shopping list3 eggs
  • Add to shopping list2 cup sugar
  • Add to shopping list1 cup yogurt
  • Add to shopping list1 vanilla
  • Add to shopping list1 cup sunflower oil
  • Add to shopping list4 cup Brass
  • Add to shopping list10 g baking powder
  • For glaze:
  • Add to shopping list200 g couverture chocolate
  • Add to shopping list2 cup milk
  • Add to shopping list3 tbsp butter
  • Add to shopping list3 tbsp sugar
  • Add to shopping list200 g coconut for rolling
Preparation method
Beat eggs with sugar, add the yogurt, the oil and flour sifted with baking powder and vanilla. Do not worry that the dough is very thick so it should be.
Bake the cake dough until ready to 180C degrees. After baking leave the cake to cool completely. In principle, the cake should stand for one day, but I prepare once it has cooled down completely. For glaze put the milk in a pan to heat on the stove, boils, add the butter, sugar to melt and then quilt. Stir well to melt couverture and retract slightly cool.
Cut the cake as you like triangles or squares. I cut into triangles, roll each piece into a glaze and then in coconut. Cupcakes leave soaking for several hours.
Published by by daniela02 on 8 November 2013
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# 1
In how large pan cook it? So as I read it is not the idea to become as thick cake, but flat? 20 Nov 2013
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