Ingredients
300 g butter
275 g sugar
375 g flour
1 teaspoon vanilla sugar
2 teaspoons rum
1 teaspoon salt
5 eggs
2 teaspoons powdered yeast
4 tablespoons milk
20 g cocoa powder
Así puedes prepararlo
Place the softened butter in a large bowl. Add the sugar and beat well.
Add the vanilla sugar, rum and eggs, one by one, and continue beating. Sift the flour and the yeast together and slowly add them to the mixture, along with two tablespoons of milk.
Pour two-thirds of the mixture into the deep savarin mould.
Add the cocoa powder to the rest of the mixture along with the remaining milk, stir well and pour into the mould. Using a fork, gently blend the mixture by moving the fork up and down around the mould.
Bake in a preheated oven at 180ºC for 60 minutes. Allow to cool for 10 minutes before turning out.
Serve cold.
Añade la mitad de la mezcla al molde savarín, a la otra mitad añadimos en cacao en polvo mezclamos bien y lo terminamos de añadir al molde savarín.
Con ayuda de un palillo remueve para lograr el efecto marmolado en el pastel y llévalo al horno por 50-55min.
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