Zebra Pie with Matsoni
10 servings
90 minutes
The 'Zebra' pie with matsoni is a refined combination of airy biscuit and delicate sour milk accent. Its striped pattern resembles a zebra's skin, and the contrast between dark chocolate and light vanilla dough makes it not only aesthetically pleasing but also incredibly tasty. The origins of this dessert trace back to European cuisine, where the play of colors and textures has always been valued. Thanks to matsoni, the pie acquires a slight tanginess that gives it a special charm. This pie is perfect for morning coffee or evening tea time, and its softness and aroma make it a favorite among homemade baked goods.
1
Beat the eggs with sugar, add vanilla sugar and salt.
- Chicken egg: 5 piece
- Sugar: 1 glass
- Vanilla sugar: 1 teaspoon
- Salt: pinch
2
Add melted butter to the eggs in a thin stream.
- Butter: 180 g
3
Add baking soda (unslaked) to the matsoni, stir until the mass doubles in size. Add the matsoni to the egg-butter mixture and whisk.
- Baking soda: pinch
- Matsoni (yoghurt): 1 glass
4
Add flour. Mix well. The mixture should have the consistency of thick sour cream. Divide the dough into two parts, add cocoa to one part, and optionally add cinnamon to the other.
- Wheat flour: 2 glasss
- Cocoa powder: 1 tablespoon
5
Layer the dark and light dough. Bake at 180 degrees for 40-50 minutes.
