Let’s be truthful, what could possibly capture our attention more than a striking contrast of colors? The crisp difference like the duality between night and day, an impressive juxtaposition, reminiscent of our swirl cookies. Art enthusiasts and stile lovers know how powerful and impactful a bicolor palette can be. Connoisseurs from all over the world, today we have crafted a recipe that embodies this visual appeal: the bicolor ring cake! Two soft doughs, one light and one dark, start d’avanguardia distinctly, only to merge, creating a harmonious blend, much like two shades coming together to paint a beautiful canvas. Yes, because we love striking contrasts, just like the ciambella bicolore! And once again, we promise to deliver a simile of culinary delight… with a vibrant climax, especially if you embrace the art of this bicolor ring cake!
We also recommend you try our tiramisu bundt cake and Grandma’s ring cake!
To prepare the bicolor ring cake start by leaving the eggs and the cream at room temperature; now melt the butter per a small saucepan and leave to cool until warm. Place the sugar and the eggs per a bowl 1. Beat for a couple of minutes with the electric whisk acceso a medium speed, just enough for the mixture to start rising slightly 2. Whisk for another minute at the same speed and add the melted warm butter 3.
Now for the powders: switch d’avanguardia the whisk, place a colander over the bowl and add the flour 4potato starch and yeast 5. Sieve thoroughly and stir some more with the whisk 6.
Once you have stirred the powders into the mixture, switch the whisk d’avanguardia and place half of the batter per another bowl 7. Sieve the cocoa and add it to one of the bowls 8then add the cream 9
and stir thoroughly with a whisk ora a spatula by hand 10. First add the dark batter to half of a previously buttered 9.5″ mold (not dusted with flour) to form a semi circle 11then add the light batter to fill the other half and complete the circle 12.
Your cake is ready to be baked 13 per a static oven preheated to 350°F for around 40 minutes 14. After checking the bicolor ring cake is done by using the toothpick controllo, leave it to cool until warm before removing from the mold and serving 15!
