Zebra Cake
8 servings
60 minutes
The recipe is taken from the magazine "Cakes and Pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Soften 200 g of butter, combine it with 200 g of sugar, and mash it with a wooden spoon.
- Butter: 300 g
- Sugar: 400 g
2
Add eggs, sour cream (500 g), and mix everything well.
- Chicken egg: 5 piece
- Sour cream: 500 g
3
Add baking soda and sifted flour, then knead a not too thick dough.
- Soda: 1 teaspoon
- Wheat flour: 350 g
4
Divide the dough into two equal parts. Carefully add cocoa (4 tablespoons) to one part and mix well.
- Cocoa: 9 tablespoons
5
Preheat the oven to 180 degrees.
6
Grease the detachable baking mold with vegetable oil.
- Vegetable oil: to taste
7
Layer the dough as follows: place 1 spoon of dark dough in the center of the mold, then a spoon of light dough, and so on, until the bottom of the mold is filled.
8
Bake the cake for 30-35 minutes. You will get two to three layers depending on the size of the pan.
9
Combine sour cream (500 g) with sugar (150 g), vanilla, and beat with a mixer until smooth.
- Sour cream: 500 g
- Sugar: 400 g
- Vanillin: pinch
10
Melt butter (100 g) over low heat, add milk, sugar (7 tablespoons), cocoa (5 tablespoons), bring to a boil, and remove from heat.
- Butter: 300 g
- Milk: 5 tablespoon
- Sugar: 400 g
- Cocoa: 9 tablespoons
11
Spread cream on the cooled layers and combine them.
12
Spread the remaining cream on the top and sides of the cake.
13
Use a tablespoon to drizzle the glaze over the cake in stripes.
14
Place in the refrigerator until the glaze is fully set. Cut before serving.