A delicious Christmas cake made with fluffy and soft zebra sponge cake of vanilla and cocoa with a touch of almond, covered in white chocolate. With perfect portions for a nice finish to a Christmas dinner.
Preheat the oven to 180ºC.
Mix flour, salt, and baking powder; sift.
Mix oil, milk, vanilla, and extract in a bowl.
Beat the eggs at high speed with the sugar until thickened.
Add the liquid mixture of oil to the eggs, and once integrated, combine with the flour mixture.
Divide into 2 equal parts, and to one of them add the cocoa, mixing well until perfectly integrated.
Pour 3 tablespoons of the cocoa mixture into the mold and 3 tablespoons of the vanilla mixture into the center, alternating until finished.
Bake for 30 minutes or until a knife inserted comes out clean. Let cool.
Using the petal mold, cut the entire sponge cake into a round shape, and use a corer to remove 6-7 portions from the center. Place the petals and centers on a rack until completely cool.
Melt the chocolate in the microwave or using a double boiler; set aside half a cup of the white chocolate, once warm, dip each petal in white until completely covered and let it fall over the entire piece of sponge cake. With the half cup of chocolate set aside, tint it yellow and do the same with the centers removed from the corer.
Refrigerate for about 7 minutes just to harden the chocolate and arrange on a platter to form the poinsettia.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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