October 29, 2012

Crunchy White Cake

The basic white cake has a nice crunchy in this recipe. Check it out.

servings: 15 to 20 pieces
time: 45 minutes

4 eggs (separate whites and yolks)
2 cups sugar
2 cups all-purpose flour
1 cup of hot milk
1 tbs butter
1 tbs baking powder
1 pinch of salt
180 gr. of chopped dark chocolate or chocolate chips
1 cup chopped mix of nuts (walnuts, peanuts, almonds, pecans)

Note: melt the butter in the hot milk.

1 – Beat egg whites until they are very firm.
2 – Add the egg yolks, one by one, and put the sugar. Beat until the mixture is light yellow.
3 – Add flour and salt, alternating with the milk mixed with butter.
4 – Put the baking powder and stir lightly.
5 – Pour batter into greased and floured baking sheet.
6 – On the top, sprinkle the chocolate and nuts mix.
7 – Bake (in a preheated oven) for about 35-40 minutes at 350°F.

Tips and Options
  • Use the nuts you like the most to make the crunchy. The mix can be made with almond, Brazilian nuts, cashews, walnuts, pistachios, hazelnuts, macadamia nuts or pecans.
  • Another option to make the cake even more crunchy is by using chocolates bars like Toblerone or Crunch.
  • For a little variety, add 1 package shredded coconut (unsweetened) to the batter.
  • The chocolate can be milk, semisweet or white.

Original recipe (in Portuguese): Bolo Crocante.

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