Zebra cake - general principles and methods of cooking
Zebra cake is one of the most famous and favorite delicacies. Its peculiarity consists in the bizarre alternation of strips of light and dark dough in the cake layers. In children, this kind of cake is a real delight, and adults are not averse to try this delicious striped sweetness.
In terms of recipe features, zebra cake is a classic sour cream with cocoa added to half the dough. For its preparation, light and brown dough are poured alternately into the form, thanks to which a fancy marble pattern is visible on the cut of the cake. Some people think that making such a cake is difficult, especially beginning cooks do not dare to make it. However, in fact, preparing this cake is quite simple. In addition, it requires a very affordable set of products, so even an inexperienced cook can safely take on his baking.
Zebra Cake - Food Preparation
As we have already said, one of the main components of the zebra cake is sour cream, it is also made from butter, sugar, eggs, cocoa, soda and flour. All the listed products do not require special preparation, except for flour, which must be sieved, ideally - several times, then the cakes will rise better and the dough will be softer and more fluffy.
Zebra Cake - Best Recipes
Recipe 1: Classic Zebra Cake
This is a classic zebra cake recipe: a two-color dough based on sour cream, which is poured into a mold in a special way to get a fancy pattern in the cake, and, of course, the icing to cover the cake, without which the real zebra is 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.
Method of preparation:
1. In a bowl, rub the butter with half the sugar. Then, having hammered the eggs into another bowl, lightly whisk them with a whisk or a mixer and mix with the oil mass. 2. Mix the 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. Smearing a baking dish with butter and sprinkling it with flour or breadcrumbs, lay it alternately in 2 tablespoons of dark and light dough so that each color falls into the center of the previous one.
5. So we shift the whole dough into the form, then bake the cake in the oven, preheated to 180 degrees.
6. To prepare the glaze, mix the cream with butter, sugar and cocoa in a saucepan, and bring to a boil with constant stirring (to dissolve the sugar).
7. Taking the finished cake out of the oven, cut it into 2 pieces lengthwise, then spread both of them for impregnation with sour cream (prepare it by beating sour cream with sugar). After that, cover the cake with icing and sprinkle with chopped nuts.
Recipe 2: Zebra Cake with Semolina Cream and Condensed Milk
This is a simpler recipe for zebra cake. Here the “striation” of the cake is achieved very simply: we simply alternate brown and light cakes, folding the cake. However, it will not affect his taste, and he turns out just as good as a classic zebra.
Ingredients:
For a light cake:
200 gr. fatty kefir;
2 cups of flour;
200 gr. Sahara;
3 eggs;
1 tsp. soda;
for dark cake:
200 gr. fatty kefir;
400 gr. flour;
3 eggs;
200 gr. Sahara;
3 tbsp. l cocoa;
hl soda;
interlayer cream:
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.
Method of preparation:
1. For cooking light cake, beat eggs with sugar, then add kefir with flour and soda, vinegar, and knead the dough.
2. After smearing the form with sunflower oil, lay out the dough there and bake for about half an hour at a temperature of about 170 degrees.
3. For the preparation of dark cake, beat eggs with sugar, then, adding kefir with soda, slaked vinegar, cocoa and flour, knead the dough. We bake the same as light cake.
4. For the preparation of semolina cream, bring the milk to a boil, then, pour in it a thin stream of semolina and add sugar, cook with constant stirring. Add oil. When the mass has cooled, add citric acid and mix well. 5. Cut each of the cakes into three parts, fold them into a cake, alternating dark cakes with light ones and smearing each with semolina cream. Cover the top cake with condensed milk and sprinkle with chopped nuts.
Recipe 3: Zebra Curd Cake
You do not believe that sweet dishes can be useful? If they include cottage cheese, then there is no doubt about it. And when you learn 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 38%;
200 gr. milk;
100 gr. Sahara;
80 gr. (1 pack) instant pudding powder;
250 gr. soft cottage cheese;
dark chocolate for decoration;
25 pcs. biscuit chocolate chip cookies
Method of preparation:
1. Beat cream with half a glass of milk, instant pudding and sugar with a mixer, add cottage cheese to the mixture and mix well.
2. Taking an oblong shape and smearing it with vegetable oil, fill with three quarters of the cream obtained.
3. Dipping biscuits in the remaining milk, we “embed” it in a cream in several rows. This will help get the strips on the cut of the cake. The remaining cream is laid out on top and leveled, then covered with foil and placed for several hours in the freezer.
4. Taking out the finished cake and turning the shape on the dish, remove it and decorate the cake with grated chocolate.
This cake can be eaten as ice cream, immediately taken out of the freezer, and you can defrost it a little in the refrigerator and eat it like a cake.
Zebra Cake - useful tips from experienced chefs
If, when baking a cake, he is strongly browned outside, and not baked inside, you can cover it with foil and bring it to readiness.
Do not open the oven during the stove 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, “relax,” it will be beautiful on the outside and well-cooked inside.
