An original recipe for a delicious cake with a surprisingly original “leopard” cut. The cupcake is very lush, tender and delicious. It is prepared quite quickly and easily.
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You will need
- - butter 230 g
- - sugar 370 g
- - 6 eggs
- - vanillin 1 tsp
- - flour 350 g
- - soda 1 tsp
- - corn starch 20 g
- - cocoa powder 50 g
- - 1 banana
- - boiled condensed milk
Instruction manual
1
Beat softened butter with sugar until the mixture turns white. Beat eggs, add vanillin and pour in oil. Combine flour with corn starch, salt, soda. Stirring with a spatula from bottom to top in 4 doses add flour mixture.
2
Divide the dough into 2 parts. Set one part aside, and divide the second one into two parts again. In one part of the test add 4 tbsp. cocoa powder, in another - 1 tbsp. cocoa and 1 tablespoon flour. Pour all 4 parts of the dough into plastic bags for convenient extrusion.
3
Grease a baking dish with margarine or butter. Powder the bottom of the mold with flour and cover with parchment.
4
With white dough, draw 4 circles at a distance from each other. Then squeeze out the dark dough with cocoa in between. On top, draw 2 lines of a bag with a light brown dough. Next, alternate the bags until the dough ends.
5
Put the cake in the oven for 50 minutes at a temperature of 160-170 degrees. The cooled cake is divided into two cakes. Grease the bottom cake with boiled condensed milk and cover with a layer of banana circles. Close the second cake. Decorate the cupcake with icing sugar on top.