Sponge cakecheta with cocoa glaze

Submitted by enr on 08 Nov 2013
3 eggs
2 cup sugar
1 cup yogurt
1 vanilla
1 cup sunflower oil
4 cup Brass
10 g baking powder
# For glaze:
200 g couverture chocolate
2 cup milk
3 tbsp butter
3 tbsp sugar
200 g coconut for rolling
Sponge cakecheta with cocoa glaze
Photo added on
Photo author
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.
0 users
08 Nov 2013


In how large pan cook it? So as I read it is not the idea to become as thick cake, but flat?