After 8 months of tenderness of hand games, rides belly cons of belly fat and shared mornings, it was time for me resume a normal life and for Charlotte to get acquainted with his new buddies germanophones.
Between sunrise at 6:17, shower at 6:29, dressing bottle at 6:56 am and at 7:02, I have about 6 minutes 48 to prepare a breakfast worthy of the name and devour in the wake ... So to maximize my time without neglecting the benefits of a full meal and eating, I make the evening of delicious cakes taste of vegetables and cocoa ....
The recipe is inspired chocolate cake and Zucchini Clotilde in which I replaced the zucchini with grated carrots and butter with the mascarpone . The result is stunning: air, soft inside, crunchy on top and slightly chocolaty, this cake is a small bomb early morning pleasure to taste without moderation!
Special Breakfast Cake :
For a loaf pan or round baking pan 25cm in diameter.
Preparation time: 15 minutes.
Cooking time: 1 hour.
- 180g flour 150g sugar
-
3 eggs 250g mascarpone - 250g grated carrots
- 50g unsweetened cocoa powder 1 teaspoon
- beans soluble
- 1 Tsp baking soda
- 1 / 2 teaspoon baking
- 1 / 2 CC vanilla extract liquid
- 1 / 2 tsp salt
In a bowl combine flour , cocoa, baking soda, baking powder and salt.
In the bowl of a food combine sugar, mascarpone, coffee and vanilla extract. Add the eggs and whisk until mixture is homogenous. Pour 2 / 3 of the dry mixture and stir everything roughly, you get a very thick paste.
Grate carrots previously rinsed and peeled. Add remaining dry mixture and vegetables to the dough and knead without exaggeration cocoa with a spatula. Pour into
cake pan previously buttered and floured bake for about an hour until a knife inserted in the center of the cake comes out clean.
Serve warm or cold. The cake keeps well wrapped in aluminum foil for 2 / 3 days.
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