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CAKE FOR BREAKFAST AT CHRISTMAS
Cake for breakfast at Christmas, with a friend that melts in your mouth, and a few drops of chocolate to give energy and flavor to our breakfast.
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This Christmas cake is a version of the Jolakaka (Christmas cake) from Iceland. The original has raisins in its ingredients instead of chocolate, although I personally prefer chocolate. I have also changed its measurements and some of its ingredients a bit, to adapt it more to what I was looking for.
Making this cake is extremely easy. It is a mix the ingredients and beat.
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As an anecdote, I can tell you that one of the times when I was trying the recipe for this cake, I forgot to add the milk. Without thinking, I took the milk out of the fridge, added it cold, mixed with a silicone spoon and it came out perfect. This might not be a good thing to say, but these things happen sometimes, and it's nice to know that this dough is hard to spoil.
If you are looking for recipes for breakfast those days, but you have not decided yet, I can advise you to see some of the recipes that I have on the blog, such as the recipe for crepes, or croissants with hazelnut cream and colorines or more typical recipes such as lemon muffins or condensed milk muffins.
Cake for breakfast at Christmas
A special cake to have for breakfast these Christmas holidays. With a very special crumb that melts in your mouth, and full of chocolate chips, to please everyone.
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Ingredients
- 200 gr of pastry flour.
- 2 teaspoons of baking powder.
- 100 gr of unsalted butter at room temperature.
- 125 gr of normal sugar.
- 2 eggs M.
- 1 Teaspoon vanilla extract.
- 125 ml of skim milk at room temperature.
- 150 gr of chocolate drops.
Step-by-step elaboration
- The first thing is to preheat the oven to 175º C.
- We prepare a rectangular mold, 25 x 11 cm (length and width) and 6 cm high minimum, grease the mold with non-stick spray.
- In a bowl, mix the flour with the yeast, stir and reserve.
- In a large bowl, put the butter and sugar, beat until we have a creamy and fluffy mixture.
- Add the eggs and the vanilla essence and beat.
- We add the milk, and beat again.
- Sift the yeast flour over the mixture, and beat until just integrated.
- Add 3/4 of the chocolate drops, and with a silicone spoon, distribute them throughout the mass. And at the same time we check that the flour is fully integrated.
- We put the dough in our mold, and smooth it.
- We spread the remaining drops of chocolate over the dough.
- Bake for 40 to 45 minutes, until lightly browned, and when prodding with a toothpick in the center, it comes out clean.
- We let the cake rest in the same mold for five minutes before unmolding it.
- We let it cool completely on a rack, before serving.
Recipe Notes
It is perfectly preserved at room temperature, isolating it from the air, a tray with a glass hood is perfect.
The most important thing in this cake is that all the ingredients are at room temperature.
If you see that the cake is browning a lot, but it is still raw inside, you can cover it with aluminum foil (inside the oven) until it is done.
Would you like to see a special recipe on the blog? Let me know!
Happy day!
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