I'm not sure I mentioned it here but my beloved nephew is allergic to the egg. If we learned to discover month after month the industrial biscuits that did not contain eggs, we also discovered recipes of homemade snacks without egg.

For her two years, it was my mother who took care of her birthday cake. She imagined this asymmetrical cake vanilla and chocolate without egg (special allergic) decorated with sugar paste "dinosaurs" (with thermomix or without). I must admit that I was skeptical about the results of these cakes when in reality they were very fluffy. Strangely, I preferred that to vanilla. I put a picture of the inside to show you all their softness. In any case, it was a real success. Thank you "Mamie"!

400g of flour400g of sugar120g of oil2 bags of baking powder4 pots of yogurtLiquid Vanilla200g of flour200g of sugar60g of oil1 sachet of baking powder2 pots of yogurt10g of bitter cocoa250g of dark chocolate500g / ml of whole liquid cream1 bag of fixed whipped creamIce-creamFrom the maizenaAsymmetric moldsPreheat the oven to 200. Prepare the vanilla cake. Place yogurts, sugar, flour, oil, vanilla and baking powder in the bowl. Mixer 2mn at speed 5. Place in a mold. Cook 45 minutes to 200. Prepare the chocolate cake without washing the bowl. Place yogurts, sugar, flour, oil, cocoa and baking powder. Mixer 2mn at speed 5. Place in a mold. Cook 30 minutes to 200. Prepare the ganache assembled. Boil 250g of liquid cream. Add the chocolate into pieces. Mix thoroughly to obtain a shiny ganache and add the remaining cream. Put in the fridge 2 hours. Remove the ganache bowl, beat for 1mn, add the packet of fixed whipped cream and beat for another 1mn. The ganache must be aerated and the cakes cooled. Cut them in 2 in the direction of the height and garnish them with ganache mounted. Cover them completely with ganache. On your worktop, put a mixture of maizena and icing sugar so that the dough does not stick. Spread it in 2 generous rounds so that it can largely cover each cake. Decorate!Preheat the oven to 200. Prepare the vanilla cake. Place yogurt, sugar, flour, oil, vanilla and baking powder in a bowl. Beat until smooth. Place in a mold. Cook 45 minutes to 200. Prepare the chocolate cake without washing salad bowl. Place yogurts, sugar, flour, oil, cocoa and baking powder. Beat until smooth. Place in a mold. Cook 30 minutes to 200. Prepare the ganache assembled. Boil 250g of liquid cream. Add the chocolate into pieces. Mix thoroughly to obtain a shiny ganache and add the remaining cream. Put in the fridge 2 hours. Remove the ganache bowl, beat for 1mn, add the packet of fixed whipped cream and beat for another 1mn. The ganache should be aerated and the cakes should be chilled. Cut them in 2 in the direction of the height and garnish them with ganache mounted. Cover them completely with ganache. On your worktop, put a mixture of maizena and icing sugar so that the dough does not stick. Spread it in 2 generous rounds so that it can largely cover each cake. Decorate!