Zebra cake - general principles and methods of preparation
Zebra cake is one of the most famous and favorite treats. Its peculiarity consists in a fanciful alternation of strips of light and dark dough in cakes. In children, this type of cake is a real delight, and adults are not averse to trying this delicious striped sweetness.
In terms of recipe features, a zebra cake is a classic sour cream with the addition of cocoa in half the dough. To prepare it, light and brown dough are alternately poured into the mold, due to which a fanciful marble pattern is visible on the slice of the cake. Some people think that it is difficult to make such a cake, especially beginner cooks do not dare to take it. However, in fact, this cake is prepared quite simply. In addition, a very affordable set of products is necessary for him, so even a completely inexperienced culinary expert can safely take up his baking.
Zebra cake - preparation of products
As we already said, one of the main components of a zebra cake is sour cream, it is also made from butter, sugar, eggs, cocoa, soda and flour. All of these products do not require special preparation, except for flour, which must be sifted, ideally, several times, then the cakes will rise better and the dough will be softer and fluffier.
Zebra cake - the best recipes
Recipe 1: Classic Zebra Cake
This is a classic zebra cake recipe: two-color sour cream dough, which is poured into a shape in a special way to get a fancy pattern in cakes, and, of course, the icing to cover the cake, without which a real zebra is simply impossible to imagine.
Ingredients:
for the test:
200 gr. sour cream;
4 eggs;
350 gr Sahara;
100 gr. butter;
300 gr flour;
2 tbsp. l cocoa;
200 gr. walnuts;
baking powder;
for impregnation:
250 gr sour cream;
100 gr. Sahara;
for glaze:
50 gr sour cream;
3 tbsp. l Sahara;
70 gr. butter;
2 tbsp. l cocoa.
Cooking method:
1. In a bowl, rub the butter and half the sugar. Then, driving eggs into another bowl, lightly beat them with a whisk or mixer and mix with the oil mass.
2. Mix sour cream with baking powder and add it to the butter-egg mixture, mix again.
3. Pour the flour into the resulting mass, then, again mixing it well and dividing it in half, add cocoa to one of the parts.
4. Having greased the baking dish with butter and sprinkled it with flour or breadcrumbs, put 2 tablespoons of dark and light dough in it one by one, so that each color falls into the center of the previous one.
5. In this way we shift all the dough into a mold, then bake the cake in the oven, heated to 180 degrees.
6. To prepare the glaze, mix the sour cream in a saucepan with butter, sugar and cocoa, and with constant stirring, bring to a boil (so that the sugar dissolves).
7. Having taken the finished cake out of the oven, cut it lengthwise into 2 parts, then spread both of them for soaking with sour cream (we cook it by whipping cream with sugar). After that, cover the cake with icing and sprinkle with chopped nuts.
Recipe 2: Zebra Cake with Semolina and Condensed Milk
This is a simpler zebra cake recipe. Here, the "striping" of the cake is achieved very simply: we simply alternate brown and light cakes, folding the cake. However, this will not affect his taste, and he turns out no worse than the classic zebra.
Ingredients:
For light cake:
200 gr. fat yogurt;
2 cups of flour;
200 gr. Sahara;
3 eggs;
1 tsp soda;
for dark cake:
200 gr. fat yogurt;
400 gr. flour;
3 eggs;
200 gr. Sahara;
3 tbsp. l cocoa;
tsp soda;
cream for the interlayer:
800 gr. milk;
200 gr. semolina;
200 gr. Sahara;
150 gr. butter;
1 tsp citric acid;
for the top of the cake:
a can of boiled condensed milk;
100 gr. walnuts.
Cooking method:
1. To prepare light cakes, beat eggs with sugar, then add kefir with flour and soda, slaked vinegar, and knead the dough.
2. Having greased the mold with sunflower oil, put the dough there and bake for about half an hour at a temperature of about 170 degrees.
3. To prepare the dark cake, beat the eggs with sugar, then, adding kefir with soda, slaked vinegar, cocoa and flour, knead the dough. Bake the same way as light cake.
4. To prepare semolina cream, bring the milk to a boil, then, pouring semolina into it with a thin stream and adding sugar, cook with constant stirring. Add oil. When the mass has cooled, add citric acid and mix well.
5. After cutting each of the cakes into three parts, put them into a cake, alternating dark cakes with light cakes and smearing each with semolina. Cover the top cake with boiled condensed milk and sprinkle with chopped nuts.
Recipe 3: Cake Zebra Curd
Do you not believe that sweet foods can be healthy? If cottage cheese is included in their composition, then there is no doubt about it. And when you find out that this cake does not even require baking, you will certainly want to cook it in order to get a light, beautiful and very tasty dish.
Ingredients:
500 gr. cream of 38%;
200 gr. milk;
100 gr. Sahara;
80 gr. (1 pkg) instant pudding powder;
250 gr soft cottage cheese;
dark chocolate for decoration;
25 pcs. biscuit chocolate chip cookies
Cooking method:
1. Using a mixer, whip the cream with half a glass of milk, instant pudding and sugar, add the cottage cheese to the mixture and mix well.
2. Having taken the oblong shape and greased it with vegetable oil, fill it with three quarters of the cream.
3. Dipping cookies in the remaining milk, “drown” it in the cream in several rows. This will help to get strips on the slice of the cake. We lay out the remaining cream on top and level it, then close it with a film and place it in the freezer for several hours.
4. Taking out the finished cake and turning the form over onto the dish, remove it and decorate the cake with grated chocolate.
Such a cake can be eaten like ice cream, immediately taken out of the freezer, or you can defrost it a little in the refrigerator and eat it like a cake.
Zebra cake - tips from experienced chefs
If during baking a cake it is very brown on the outside, but not baked on the inside, you can cover it with foil and bring to readiness.
During the oven, do not open the oven so that the dough does not settle. Immediately after the biscuit is removed from the oven, do not immediately cut it. If you let it cool, “rest”, it will be beautiful on the outside and well-baked on the inside.
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