Bicolor ring cake

To prepare the bicolor ring cake start by leaving the eggs and the cream at room temperature; now melt the butter in a small saucepan and leave to cool until warm. Place the sugar and the eggs in a bowl 1. Beat for a couple of minutes with the electric whisk on a medium speed, just enough for the mixture to start rising slightly 2. Whisk for another minute at the same speed and add the melted warm butter 3.

Now for the powders: switch off the whisk, place a colander over the bowl and add the flour 4, potato starch and yeast 5. Sieve thoroughly and stir some more with the whisk 6.

Once you have stirred the powders into the mixture, switch the whisk off and place half of the batter in another bowl 7. Sieve the cocoa and add it to one of the bowls 8, then add the cream 9

and stir thoroughly with a whisk or a spatula by hand 10. First add the dark batter to half of a previously buttered 9.5" mold (not dusted with flour) to form a semi circle 11, then add the light batter to fill the other half and complete the circle 12.

Your cake is ready to be baked 13 in a static oven preheated to 350°F for around 40 minutes 14. After checking the bicolor ring cake is done by using the toothpick test, leave it to cool until warm before removing from the mold and serving 15!