How to make
Crack the eggs into a large bowl and add the brown sugar.
Beat with a mixer, until a thick foam is obtained. To the egg mixture, pour the cream and 3 tbsp. of sunflower oil.
In a bowl, sift the flour with the baking powder, vanilla and a pinch of salt.
Add the sifted flour in small portions to the egg mixture, by stirring with a spoon, until the mixture becomes homogeneous.
Divide it into two equal parts. To one, add the sifted cocoa and 2-3 tbsp. of cream.
Mix, until an even color is obtained. Grease and flour an oblong cake tin with a capacity of 1 L.
Pour a little of the yellow mixture on the bottom, then pour the brown mixture on top and alternate, until they are all used up.
Bake the patterned cake at 360°F (180°C) in an oven for about 40 minutes.
Check it with a wooden skewer to see if it is fully baked! Cool the baked cream cake on a wire rack.
Enjoy!
