Strawberry bubble with fresh chocolate-cream frosting
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ingredients
Cesto for a small baking tray (22×22 cm)
2 pk egg 100 g granulated sugar 50 ml oil 100 g white yoghurt 200 g semi-coarse flour 1 KL baking powder 1 KL baking soda 1 pinch salt 150 g strawberries a little powdered sugar
Field
150 g dark chocolate 200 g sour cream
progress
A quick, fresh and irresistible cake perfect for summer.
1.
Cesto: Beat whole eggs with sugar until pale and frothy.
2.
Pour in the oil, add the yogurt and mix everything together.
3.
In a bowl, stir together the flour, baking powder, baking soda and salt and sift them into the liquid ingredients. Whisk to form a smooth dough, which you pour and line into a small, deeper baking tin (22×22 cm).
4.
Peel the strawberries, remove, wash, drain, and roll the larger pieces in a little icing sugar and scatter over the surface of the dough.
5.
Bake the strawberry bubble in a preheated oven at 170°C for about 30 minutes. Then let it cool completely at room temperature.
6.
Field: while the bubble is baking, melt the chocolate over a water bath, set aside and stir in the sour cream. Store the icing in the refrigerator.
7.
When the bubbly is completely cooled, spread the set icing on top and decorate with fresh fruit. We ran out of strawberries, so we scattered blueberries on top.
8.
Good taste!
