☆ INGREDIENT
-FOR BREAD (SPONGE CAKE)
*Four eggs
*A quarter pound of sifted flour (a cup)
*Four spoonfuls of sugar
*Three spoonfuls of milk
*Coffee to taste
*Chocolate to taste
*Chopped nuts
*A quarter pound of sifted flour (a cup)
*Four spoonfuls of sugar
*Three spoonfuls of milk
*Coffee to taste
*Chocolate to taste
*Chopped nuts
-FOR SYRUP
*½ cup of water
*Two spoonfuls of sugar
*Cinnamon
*Two spoonfuls of sugar
*Cinnamon
-FOR BUTTER CREAM
*Two cups of butter at room *temperature
*Six cups of powdered sugar
*Four spoonfuls of milk
*Two spoonfuls of vainilla
*Six cups of powdered sugar
*Four spoonfuls of milk
*Two spoonfuls of vainilla
☆ INSTRUCTIONS
-BUTTER CREAM
First purchase the butter in a bowl and mix, after that add the sugar have to blend slowly until the sugar is incorporated; when it looks like a homogeneous mixture add the vainilla, the milk and continue mixing. When it is over put in the fridge.
-BREAD
First put the eggs in a bowl and mix until see foam, second, while continue mixing add slowly the sugar. After that in another bowl put milk and the Chocolate, in another bowl put milk and coffee. Then add slowly to the eggs with sugar the chocolate and the coffee without level mixing. When it is a homogeneous mixture add the flour in rain form and third mix until everything is integrated.
By the end address flour and oil to a mold and put it the mixture, next to bake for 20 or 30 minutes at 200 grades centigrade.
By the end address flour and oil to a mold and put it the mixture, next to bake for 20 or 30 minutes at 200 grades centigrade.
-SYRUP
Put water in a pot, add sugar and the cinnamon. Cook around 10 minutes, after that let cool.
-Take the bread, add syrup (it is to were it and to don’t is dry). And decorate with the butter cream and chopped nuts as you want.