Bicolor cake

The bicolor cocoa dessert is a perfect choice for any occasion, from a quiet evening at home to a party with friends. This simple and flavorful recipe is sure to bring smiles to the faces of your loved ones, being a delicious and elegant dessert. Moreover, it is easy to prepare and does not require sophisticated ingredients. Let's discover together how to transform a few simple ingredients into this delightful dessert!

Total preparation time: 1 hour and 5 minutes
Preparation time: 20 minutes
Baking time: 45 minutes
Number of servings: 8

Ingredients:
- 6 fresh eggs
- 1 teaspoon sea salt
- 1 teaspoon strawberry-flavored vinegar (or another flavored vinegar)
- 6 tablespoons granulated sugar
- 1 packet vanilla sugar
- 3 tablespoons cocoa powder
- 6 tablespoons all-purpose flour

The story behind the recipe:
Bicolor cake recipes have a fascinating history, with deep roots in baking traditions around the world. These cakes combine simple ingredients to create a dessert that not only delights the taste but also the eye. The contrasting color of cocoa in the vanilla batter is a true visual feast, perfect for impressing guests.

Step by step:

1. Preparing the ingredients: Start by gathering all the ingredients. Make sure the eggs are at room temperature, as this will help achieve a fluffier texture. It is recommended to use fresh eggs for the best results.

2. Mixing the yolks: In a large bowl, add the 6 egg yolks, granulated sugar, and vanilla sugar. Using a whisk or mixer, beat the mixture vigorously until the volume doubles and it becomes creamy and light in color. This step is crucial, as the air incorporated will make the cake fluffier.

3. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt and a teaspoon of strawberry-flavored vinegar. The vinegar will stabilize the egg whites and help achieve a firm foam. Use an electric mixer to obtain a very firm foam.

4. Combining the ingredients: Carefully add the egg white foam to the yolk mixture. Use a spatula to fold the ingredients from the bottom of the bowl to the top, mixing gently to avoid losing air from the egg whites. Once the mixture is homogeneous, sift the flour and incorporate it with delicate movements.

5. Preparing the cocoa batter: From the obtained mixture, take about half and pour it into another bowl. In this half, add the 3 tablespoons of cocoa powder. Mix vigorously until the cocoa is perfectly integrated.

6. Forming the cake: Line a baking tray with parchment paper. Pour the white batter (without cocoa) into the tray, then carefully add the cocoa batter on top. Use a fork to create a marbled effect if desired.

7. Baking: Preheat the oven to 200 degrees Celsius. Place the tray in the oven and bake for 10 minutes. After that, reduce the temperature to 180 degrees Celsius and continue baking for 45 minutes. Test the cake with a toothpick – it should come out clean.

8. Cooling: Once the cake is baked, turn off the oven and let it cool inside with the door slightly ajar. This will prevent the cake from cracking suddenly due to temperature changes.

9. Serving: When the cake is completely cool, remove it from the tray and sprinkle powdered sugar on top for an elegant appearance. This is an excellent choice to be served alongside a scoop of vanilla ice cream or a dollop of cream to add a creamy touch.

Practical tips:
- Variations: You can experiment with flavors by adding almond or citrus extracts to the yolk mixture. Another option is to replace cocoa with matcha powder for a stunning green cake.
- Serving: This cake pairs perfectly with a hot coffee or a flavored tea. Also, a berry sauce can provide a pleasant contrast to the fluffy texture of the cake.
- Ease of preparation: This recipe is ideal for beginners, but also for experienced cooks looking for a quick and impressive dessert.

Nutritional information (per serving):
- Calories: 230
- Fat: 5g
- Carbohydrates: 40g
- Protein: 6g

Frequently asked questions:
1. Can I use another type of flour? Yes, you can replace all-purpose flour with whole wheat or gluten-free flour, but the texture will be different.
2. How can I store the cake? Keep the cake covered in the refrigerator for up to 3 days. You can freeze it, but make sure it is well wrapped.
3. Can I add chocolate? Of course! You can add chocolate chips to the cocoa batter for an extra burst of flavor.

This bicolor cocoa dessert is not only a visual delight but also a true pleasure for the taste buds. Try it and let yourself be inspired by its flavors, and your friends and family will surely appreciate your effort! Happy cooking and enjoy!