Bicolor donut with cream: the recipe for a soft and delicious dessert
The bicolor sponge cake with cream is a soft and delicious dessert, a variant of the bicolor donut, made with the addition of panna in the dough, which will make the cake even softer, ideal for breakfast and the sandwich of adults and children. To do so, we prepare the dough with egg, cold whipped cream, granulated sugar and vanilla, flour my baking powder for cakes. Next, a part of the dough will be enriched with the addition of unsweetened cocoa powder, to get the two-tone effect. Preparing it is simple, this is how it is done.
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Baking powder for cakes
How to prepare the bicolor donut with cream
In a bowl, beat the eggs. Add cold whipping cream, vanilla sugar, and granulated sugar.
Stir well to mix the ingredients.
Sift together the flour, the dessert baking powder and continue mixing until you get a thick and creamy mixture.
Divide the dough into two parts. Add and fold in the cocoa powder to the side.
Transfer the dough to two different piping bags.
Grease the donut mold with cooking spray. Pour the two mixtures in small portions, alternating colors.
Bake in a static oven at 160°C for 40 minutes.
The two-color cream donut is ready to serve.
You can keep the Bicolor Cream Donut for 3-4 days under a glass bell.