Yogurt "Zebra"

12 servings

240 minutes

Yogurt 'Zebra' is a delicate and airy dessert that combines layers of light sponge cake and colorful yogurt jelly, creating an impressive striped texture. The name refers to the famous pie of the same name, but here fruit jellies are used instead of chocolate layers, making it particularly refreshing. This dessert not only pleases the eye but also has a soft, slightly tangy taste thanks to natural yogurt and cream. Perfect for summer evenings and festive tables, its harmonious combination of creamy dough and fruit jelly makes it a versatile treat. Serve chilled, enjoying each melting layer.

Energy value per serving

• Calories: 322
• Proteins: 5.6g
• Fats: 22.2g
• Carbohydrates: 25g

Ingredients

• Butter: 125 g
• Sugar: 100 g
• Vanilla sugar: 2 tsp
• Chicken egg: 2 pc
• Wheat flour: 100 g
• Potato starch: 30 g
• Baking powder: 1.5 tsp
• Milk: 1 tbsp
• Strawberry jelly: 1 pc
• Apple jelly: 100 g
• Pineapple jelly: 100 g
• Natural yoghurt: 500 g
• Cream 30%: 400 ml

Cooking steps

1. Prepare the biscuit. Whip the butter with sugar and vanilla sugar until fluffy.

   Required ingredients:

   • Butter: 125 g
   • Sugar: 100 g
   • Vanilla sugar: 2 teaspoons

2. Continue whisking and add the eggs one by one.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Mix flour with baking powder, starch, and add to the dough in 2-3 stages with milk (when adding flour with milk, mix briefly, just until the ingredients combine. Mix on low speed).

   Required ingredients:

   • Wheat flour: 100 g
   • Potato starch: 30 g
   • Baking powder: 1.5 teaspoon
   • Milk: 1 tablespoon

4. Pour the batter into a 26 cm diameter mold lined with baking paper. Bake in a preheated oven at 180 °C until a 'dry toothpick' test is passed. Let the sponge cool completely.

5. Dissolve each jelly separately in 300 ml of boiling hot water. Cool down.

   Required ingredients:

   • Strawberry jelly: 1 piece
   • Apple jelly: 100 g
   • Pineapple jelly: 100 g

6. Divide the yogurt into 3 parts and add each part to the cooled jelly. Mix thoroughly with a whisk.

   Required ingredients:

   • Natural yoghurt: 500 g

7. When the jelly starts to set, whip the cream to stiff peaks.

   Required ingredients:

   • Cream 30%: 400 ml

8. Divide the whipped cream into 3 parts and gently mix with the jelly.

9. Place the biscuit in a removable mold.

10. The jelly should have a soft, delicate consistency (if it's liquid, wait a little longer).

11. Pour the jelly alternately in the middle of the biscuit (for example, 1/3 green, 1/3 red, 1/3 yellow, and then again 1/3 green, etc.).

12. Place the pie in the refrigerator for at least 3 hours until the filling sets well.

13. Enjoy your meal!