By enjoying a slice of this delicious cake you can savor a delicious contrast between the citrus flavor of the bread and the dark and white chocolate, making a delicious contrast of flavors.
To prepare the bread dough, the first 10 ingredients will be used. The dry ingredients are mixed in a container: flour, baking powder, salt, baking soda and sugar. In another container, the rest of the ingredient ingredients are incorporated with a balloon whisk, reserving the milk.
In a bowl beat with an electric mixer at medium speed, gradually incorporating the dry ingredients into the mixture of liquids and in the same way milk is added little by little. Beat until all ingredients are incorporated, do not beat more than 5-7 minutes.
The mixture is placed in a mold with a giant greased cupacake shape and put in the preheated oven at 180 degrees centigrade for 30-40 minutes or until a toothpick is inserted in the center, leaving it dry.
Once the bread is ready, it is removed from the oven, unmoulded and placed on a rack to cool completely.
For the bitumen, the eleventh (11) to the seventeenth (17) ingredient will be used. Melt the white chocolate in a bain-marie and reserve.
Beat the icing sugar and butter with an electric mixer until you get a creamy mixture.
Add the salt, vanilla and lemon juice.
Add the whipped cream and beat until the mixture holds a little volume.
Finally the melted white chocolate is added. Let the bitumen rest and refrigerate for 10 minutes so that the mixture holds a little more consistency.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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