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https://www.raiplay.it/programmi/esem... - Natalia prepares a cake that is perfect for both breakfast and a snack. To start, she prepares the cocoa crumble by mixing the flour with butter, sugar, cocoa and toasted hazelnuts. When she has obtained a crumbly mixture, she puts it in the fridge. For the vanilla crumble, instead, she mixes the flour with butter, sugar and vanilla extract and then stores it in the fridge. At this point, Natalia prepares the plumcake dough by whipping the butter with the sugar and then gradually adding the eggs, vanilla extract, milk and finally the flour already mixed with potato starch and yeast. At this point Natalia pours half of the mixture into a plumcake mold and marks it in the center before baking it for 20 minutes at 180°. After the time has passed, she adds the hazelnut cream on the surface and then covers everything with the other half of the dough and the two crumbles. Bake in the oven for another 30 minutes. Ingredients for the dough: 300 g of 00 flour 70 g of potato starch 150 g of granulated sugar 120 g of soft butter 110 ml of milk 3 eggs 1 sachet of baking powder vanilla extract For the filling: 400 g of hazelnut cream For the cocoa crumble: 20 g of 00 flour 20 g of butter 20 g of sugar 10 g of cocoa 40 g of toasted hazelnuts For the vanilla crumble: 40 g of flour 20 g of butter 20 g of sugar 1 teaspoon of vanilla extract Cooking: 180° for 20 minutes 180° for 30 minutes