Imagine a cake divided into two colors! Prepare this soft bicolor cake with a rich combination of chocolate and peanut, which not only looks spectacular but is also topped with a delicious marshmallow frosting.
In a bowl, sift the flour and baking powder using a sieve.
Beat the butter with the sugar until creamy, add the eggs one by one, the vanilla extract, and gradually add the flour alternating with the whipping cream.
Divide the mixture into two bowls, add hazelnut cream to one and beat until mixed, then to the other bowl add peanut butter and beat until incorporated.
Pour the mixture into two pastry bags.
In a previously greased and floured loaf pan, pour a bit of the mixtures alternating the colors. Freeze for 5 minutes and repeat until the mold is completely filled, freezing between each layer.
Bake for 60 minutes or until cooked through. Let cool and set aside.
For the frosting, in a small pot, heat the cream cheese, marshmallows, and milk until completely melted. Let cool and set aside.
Using a small pitcher, pour the frosting over the cake, decorate with toasted peanuts, and let dry.
Cut and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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