Bake and delight your guests with a plumcake with a terrifying heart!
Prepare the white pastry: in a bowl, beat the eggs with the sugar, then add the oil and incorporate the flour a little at a time, than the yeast and the milk until obtaining a homogeneous and smooth mixture. If the dough is too thick, add some other milk.
Pour the mixture onto a baking tray, covered with oven paper and level the dough at a height of about 7/8 mm. Bake in a static oven at 180° C for about 15 minutes until it is golden. Remove from the oven and let it cool.
Meanwhile, prepare the dough with cocoa: beat in a bowl the eggs with the sugar. Add the cocoa, the oil, the flour with the yeast and the milk and mix until the mixture will be homogeneous and smooth.
With the Decora thematic cookie cutter, cut some small pumpkins with the white dough. Grease the mold with the butter and sprinkle it with some flour. Pour half of the cocoa mixture and and arrange the pumpkins in a singol row, close enough, but leaveing few millimeters of space so that, by leavening, the black dough can pass through the space. Cover with the remaining dough.
Bake the Halloween cake, in a static oven at 180° C for about 30 minutes. delight your guests with a plumcake with a terrifying heart!
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