How to make
Break the eggs 1 by 1 in a deep bowl. Beat them with a mixer, along with the sugar. Add the oil and beat again. Mix the baking soda with the yoghurt until bubbling and stir. Sift the flour.
Add the baking powder and stir. Pour this yoghurt/baking soda mixture into the egg mixture stir. Then add the flour gradually. Stir very well. Grease a cake form with oil or butter and sprinkle lightly with flour. Divide the mixture into 2 parts.
Pour half the mixture into the cake form and smooth it out carefully. Bake the cake in a preheated 360°F (180 °C) oven. Once it's ready, leave it to cool and only then smear it with peach jam using a fork. Smear it on evenly along the surface. In the other part of the mixture, put the cocoa and stir.
Pour this over the baked and cooled cake and smooth it out evenly. Next, sprinkle evenly with finely chopped walnuts. Bake again at 360°F (180 °C) but only on the top element. Once ready and cooled a bit, take it out of the cake form carefully.
Cut it into triangular cake slices. And there's your Double Baked Two-Color Cake with Jam - aromatic, soft, delicious. Have a slice with coffee!
