Zebra Cake
Baking and Desserts • European
Description
Recipe taken from the magazine 'Cakes and Pies. As well as the best recipes for muffins, rolls, pastries, and cookies.'
Ingredients
- Sugar 15 oz
- Butter 10 oz
- Farm fresh eggs 5 pieces
- Wheat Flour 10 oz
- Activated Baking Soda 1 teaspoon
- Cocoa Powder 9 tablespoons
- Vegetable Oil to taste
- Sour Cream 20 oz
- Vanillin a pinch
- Milk 5 tablespoons
Step-by-Step Guide
Step 1
Soften the butter (200 g), combine it with sugar (200 g), and mix with a wooden spoon.
Step 2
Add the eggs and sour cream (500 g), and mix well.
Step 3
Incorporate the baking soda and sifted flour, and knead a not very thick dough.
Step 4
Divide the dough into two equal parts. Carefully add cocoa (4 tablespoons) to one part and mix well.
Step 5
Preheat the oven to 355°F.
Step 6
Grease a springform pan with vegetable oil.
Step 7
Layer the dough as follows: place 1 spoon of dark dough in the center of the pan, then a spoon of light dough, and continue alternating until the bottom of the pan is filled.
Step 8
Bake the cake for 30–35 minutes. You will get two to three layers depending on the size of the pan.
Step 9
Combine sour cream (500 g) with sugar (150 g), vanillin, and whip with a mixer until smooth.
Step 10
Melt the butter (100 g) over low heat, add milk, sugar (7 tablespoons), cocoa (5 tablespoons), bring to a boil, and remove from heat.
Step 11
Spread the cooled layers with cream and stack them together.
Step 12
Use the remaining cream to cover the top and sides of the cake.
Step 13
Drizzle the cake with the glaze in stripes using a tablespoon.
Step 14
Refrigerate until the glaze is fully set. Slice before serving.
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