Questa torta l'ho sempre vista con un senso di ammirazione da quando ero piccolina, perchè non riuscivo a capire come facesse a non mischiarsi tutto e a restare così soffice e colorata.
Today I unveiled the mystery, I wandered through the blog and taking a cue here and there I made my cake colored.
Ingredients: 250 g sugar, 3 eggs, 120 grams of olive olia, 250 grams of flour, 130 grams of milk, a packet of yeast, 4 heaping tablespoons cocoa powder, 2 pears.
Separate the yolks from the whites, whip the whites very firm and aside Whip the egg yolks with sugar until creamy and foamy white. Add oil, milk, flour and baking powder. Add the whites until stiff and stir gently.
Divide into two parts and to add the cocoa and stir. Peel the pears, cut into pieces Tiny and add the two compounds.
Line a baking pan with parchment paper wet and well drained at this point you put the dough with 2 tablespoons (I used a ladle) alternating with a white cream and a chocolate from the center of the pan, so the mixture expands and fills the pan slowly.
I dusted the top of the cake with "drops of sugar."
Bake for about 50 minutes at 180 degrees.
It 'good for breakfast or a snack.
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