We offer to cook the simplest cake “Zebra”, which will be a bright decoration of any holiday or diversifies homemade tea drinking. It is prepared quickly from the available products. You can decorate the sweetness with any cream. Decorate with nuts, coconut, chocolate, colored powder. Include imagination and give your home a good mood.
Required ingredients:
Dough:
- 3 tbsp. l cocoa powder
- 215 g of sugar
- 55 g butter
- 200 g sour cream
- 3 pcs. chicken eggs
- 1 tsp. baking powder
- 250 g of wheat flour
Cream:
- 150 g sour cream
- 150 g of condensed milk boiled
- 1 g of vanillin
- 0, 5 tsp. lemon peel
Frosting:
- 70 g of butter
- 5 tbsp. l water
- 3 tbsp. l cocoa powder
- 2 tbsp. l sugar
Decoration:
- colored powder to taste
- coconut chips to taste
Cooking
1. Choose a convenient dish for kneading dough. Break chicken eggs, add sugar. Beat a little whisk.
2. Add melted butter, sour cream. Stir until smooth.
3. Pour the sifted wheat flour mixed with baking powder in parts. Knead thick dough.
4. Divide into two halves. Put cocoa powder in one part. Mix well.
5. Baking mold, 20 cm in diameter, cover with parchment paper. Using a tablespoon, dial alternately light, then dark dough and lay out at each other in the center of the form. Gradually, the test mass will be distributed throughout the form, forming colored circles. Preheat the oven to 180 degrees. Bake for about an hour. Readiness check with a sharp wooden stick. When piercing the finished dough should not leave marks. At the moment, turn off the oven.
6. Cool the finished product on a wire rack.
7. For now, prepare sour cream. In deep dishes, beat the cream with boiled condensed milk, vanilla and lemon zest.
8. Add butter and water to the saucepan. Bring to a boil. Sprinkle cocoa mixed with sugar. Stir and cook until thick, on low heat for 3-5 minutes.
9. Cut the cooled cake in two, smear it with sour cream. Connect the two halves into one.
10. Top with cool icing.
11. Decorate at your discretion. Leave for a while to soak and call everyone to the sweet table.
