Two-color cupcake
8 servings
60 minutes
The two-tone cake is an aesthetic and taste delight from European cuisine. Its uniqueness lies in the alternating light and chocolate batter that creates an exquisite pattern reminiscent of marble. Legend has it that such cakes appeared in aristocratic homes where both taste and beauty of pastries were valued. It has a soft, tender, and slightly moist flavor with a subtle aroma of cocoa and faint notes of cognac. The two-tone cake is perfect for family tea time or festive gatherings and pairs wonderfully with hot beverages. Its preparation is an engaging process that allows for experimenting with patterns, turning an ordinary dessert into a culinary work of art.
1
Whisk the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 300 g
2
Melt the margarine in a water bath until smooth, then mix with sour cream.
- Margarine: 150 g
- Sour cream 20% fat: 200 g
3
Combine points 1 and 2, add flour with baking powder.
- Wheat flour: 300 g
- Baking powder (raising agent): 0.5 tablespoon
4
Divide the dough into 2 equal parts, add a tablespoon of cognac to each if desired, and also add cocoa to one.
- Cognac (brandy): 2 tablespoons
- Cocoa powder: 1 tablespoon
5
Pour the batter into the greased mold by the spoonful, alternating colors (either in the center of the mold or in a flower shape, see photo).
6
Bake at 180 degrees for 40 minutes, check readiness with a wooden skewer or the tip of a knife.
