⭐️15 dkg vanilla powdered sugar (2 packets of vanilla sugar with 13 dkg powdered sugar)
⭐️2.5 dl milk
⭐️30 dkg fine flour
⭐️1 packet of baking powder
⭐️Dutch cocoa powder
The secret to the perfect texture of the dough is that we mix the ingredients at each step until they are ‘airy’.
First I mix the melted butter with the yolks of the 4 eggs, then I add the vanilla powdered sugar to it and I mix it all.
The next step is to add the flour, baking powder, and milk added little by little stirring together until the dough is well airy.
Then, in a separate bowl, beat the egg whites into a hard foam and add to the dough by mixing them with a wooden spoon in one direction with gentle but firm movements (taking care not to break the foam).
I pour half of the resulting dough into a buttered form, and I add cocoa powder (I usually use about 1.5 tablespoons) to the remaining mass. I pour the cocoa dough onto the vanilla dough and then smooth the two doughs on top of each other by shaking and tapping.
Bake at 180 °C for approximately 35 minutes.
To remove the cake from the shape wait 30-40 minutes to cool down.
Happy Cooking! 🐇