Cake "Curd Zebra"

[Cake "Curd Zebra"]

Recipe with cooking from Birki, for which I bow to her! The recipe immediately became one of the favorites. This masterpiece is for lovers of "light" cakes. I made minor changes to the recipe.

Cake "Curd Zebra"

BASE-shortcrust pastry.
200 gr. flour
1 tsp baking powder
a pinch of salt
70 gr. Sahara
1 bag of vanilla sugar
1 egg
125 gr. oils
Knead the dough, wrap in plastic, put in the refrigerator for an hour.

FILLING
2 eggs
150 ml. milk
400 gr. thick sour cream
1 kg. pasty fat-free cottage cheese
150 gr. Sahara
1 bag of vanilla sugar
2.0 bags of vanilla pudding (37 g bag)
1 table. spoon of starch

Spread 2/3 of the dough on the bottom of a detachable form (diameter 26 cm), lined with baking paper, roll a sausage from the rest of the dough, put it along the edge and make a side.

Mix all components of the filling with a mixer. Divide into two parts, add 25 gr into one. cocoa powder.
Put the curd mass in the middle of the dough, two tables at a time. spoons alternately - light, dark ... Do not smear, it spreads itself over the entire form.
Bake at temp. 175-180 ° for about an hour (possibly more).

My suggestions. Make a dough on 2 yolks, beat the whites with sugar, cover the finished cake with them and put in the oven for a few more minutes.
And, of course, you can decorate with whipped cream.

Comrades, this ... this ... this is some kind of curd "Tiramisu" turned out!

P.S. The only drawback of this cake is that liquid drips during baking. I substituted the frying pan. And further. I was reluctant to bother with dividing the filling and I did it in two bowls at once.

[Stеrn]

Stеrn, but is it possible to oven in an integral form? Reach out by holding baking paper? And further. And in the cartoon, no one tried to bake? Or is this not a "cartoon" recipe? (Sorry for the confusion, I'm in a hurry, that's why there's a lot of currency.)

Why does the liquid drip?

[Lydia]

Lydia , you can oven in an integral form. Just keep in mind that the cake is quite heavy, so take it out carefully.

Katyushka and who knows why it drips. It has leaked, however, a little. About 2-3 tables. spoons.

You can probably make a Lolin curd cake without a sand base in a cartoon on this principle. Or with a base. optional.

[large multicooker]

Tested for large multicooker!

I made a sand base in the same proportions.
And for half an hour in the freezer (I read somewhere that this is equivalent to 1 hour just in the refrigerator).
It's just that it was already quite late, and I thought that in half an hour I could handle the filling and the dough would arrive in time

I made half of the filling, I just love it when there is not much curd filling.
Well, you never know, suddenly the multicooker would not have been able to bake well a whole kilogram of cottage cheese.
Starch still took 1 tbsp. l.

The cottage cheese I bought was what it was - 2%, not liquid and not completely dry, 2 store packs of 250 g each

When I mixed the filling, I did it in the following sequence:

beat the egg with a mixer first, then added

+ sugar + vanilla
+ sour cream
+ milk
+ cottage cheese

I don't like crumbs from low-fat cottage cheese at all, so I took out a blender and it's all wonderful whipped and relieved me of the crumbs

After that, I switched to the mixer again:

+ starch
+ packet of vanilla pudding (Dr Etker)

Halved and hammered in the cocoa.

The cocoa part thickened terribly, so I added milk until this mass was equal in density to the non cocoa mass.

She took out the bun from the refrigerator, kneaded it with my hands larger than the bottom of the saucepan, so the side turned out to be a single whole with the bottom.
I didn't grease the pot with anything.
I put it on the Baking mode for 60 minutes, at the end, left it for 10 minutes on the heating. Then she turned it off and, without opening the lid, waited until it cooled down.
I could hardly endure not to open it, it’s already one in the morning in the yard and I wanted to sleep terribly, but I was afraid to spoil it, I was afraid that it would settle down, I don’t remember how long it had passed, maybe half an hour.

I opened it, took out a saucepan and again wait until it cools completely, because the top is soft and hot still
Barely warm ... I touched the curd mass with my hand ... it seems elastic ... well, that's it, I'll risk turning it over

All pictures are the result of 60 minutes baking.
To say that it didn’t work out at all - it’s impossible - it was just a little undercooked!
The dough in the very middle was a bit damp, more or less ready at the edges.
The curd mass is not quite the same on the cut as y, relatively elastic, but not yet smooth and not airy. But in general, the cake is not wet, it did not flow anywhere.

I put the whole thing on paper, put this piece back and in the oven for 15 minutes. After the oven, the cottage cheese became exactly the same as on the cut, like bird's milk, the filling - the most airy came out, and the substrate crunched and I really liked the taste and structure.

The only global puncture in this whole story was that I had to keep track of which cottage cheese to buy, otherwise I took one that I had never tried before. In short, it turned out to be a bit sour and I lacked a little bit of stuffing. But in general it doesn't matter DELICIOUS!!!

Next time I want to try with thinner, more fatty cottage cheese

Girls, can you tell us more about how to spread the filling? Something I did not quite understand, but you get such beauty!

It's very simple. The filling is quite liquid. Just pour two tablespoons into the center of the dough, alternating in color. The main thing is not to smear the filling. It will spread itself as it should and give such a pattern.

It's very simple. The filling is quite liquid. Just pour two tablespoons into the center of the dough, alternating in color. The main thing is not to smear the filling. It will spread itself as it should and give such a pattern.

That is, if I understood correctly, then pour the filling into one place in the center of the cake? First light, then right on top of it dark, and so on? Do you need to wait until the previous portion of the filling dissolves?

[shuska]

That is, if I understood correctly, then pour the filling into one place in the center of the cake? First light, then right on top of it dark, and so on? Do you need to wait until the previous portion of the filling dissolves?

shuska , you got it right. There is no need to wait for the filling to dissolve.

[65 minutes baking + let the mult rest on the heat for 10 minutes + 20 minutes baking]

Again made Zebra in a cartoon, again with half the filling, only put 2 eggs and 3 tbsp. l. starch and took fat cottage cheese. The filling turned out to be much thinner (the curd was wet plus the egg added)

65 minutes baking + let the mult rest on the heat for 10 minutes + 20 minutes baking

Do not open immediately, let it cool slightly.

It turned out to be perfect in structure - curd bird milk on a good baked substrate


It remains now to choose the most suitable cottage cheese.
This time I did it with fat cottage cheese, it was not sour and I didn't think of acidifying the filling a little, as a result it came out very sweet.
Now I have too much, then I have a shortage of acid
But if I managed the first sour version myself in two days, and my son didn't really like it,
then he very much approved this sweet one and said that it was not very sweet, that I was inventing everything,
that he will eat everything himself, so that I do not worry, otherwise, after all, I do not have much sweets at all.
So what taste and color ...

Thanks for the great recipe

And I made this cake.
The fillings also made half. Cottage cheese was 9% (this was in the store). But I was stupid, and instead of going through the cottage cheese with a blender, I dumped it into the liquid mass of the rest of the ingredients. As a result, I chased the curd grains for a long time.
And there was not much cocoa, although I weighed on the scales. Probably because I put the Nesquik. As a result, there was no strong contrast of the stripes.
But in general it turned out well. Well, maybe she overexposed it in the oven, but the cake didn't burn.


My men walked around the cake and could not understand how such beauty turned out

[shuska]

And I made this cake.

Finally, there are more results!
shuska, you got up very well!
Tell us the most important - how does it taste?

It dawned on me that when the cake is still lukewarm, it is not very good on the first day,
but on the second day the taste completely changes and becomes tender!

Yesterday I ate mine with sour cream
And I'm still half of the cocoa - 25 grams is drunk and the main taste is chocolate

[julifera]

julifera, although I'm not a big fan of cottage cheese, I liked the cake. And it also seemed to me that on the second day it becomes tastier.

Please tell me where you can buy a miracle called "curd pudding" or it is not for sale only in our stores (there is a vanilla, classic chocolate-flavored)

Please tell me where you can buy a miracle called "curd pudding" or it is not for sale only in our stores (there is a vanilla, classic chocolate-flavored)

This cake requires Vanilla Pudding. I took Dr. Otcher

[julifera, shuska]

julifera, shuska , it's my fault, I didn't write in the recipe! 🔗The cake is on the second day and you need to eat! He must stand! I always bake it in the evening so as not to lead anyone into temptation.
Katyushka , and the cheapest pudding I buy is starch, it is also starch in Africa.

[julifera, shuska]

julifera, shuska ,
Katyushka , and the cheapest pudding I buy is starch, it is also starch in Africa.

I want to bake my husband's birthday tomorrow, but I couldn't buy pudding anywhere. Help than it can be replaced. And with what cream did you decorate it so beautifully?

[Deva]

Deva , I think it's too late, but the pudding can be replaced with starch.
And she decorated with the usual whipped sour cream, squeezed the "navels" out of the pastry syringe.

[Deva]

Deva , I think it's too late, but the pudding can be replaced with starch.
And she decorated with the usual whipped sour cream, squeezed the "navels" out of the pastry syringe.

Thanks for the answer. I need the cake by Monday, but I've already baked it. I bought the pudding, looked at the composition, but it really can be replaced with starch. On your advice, beat the squirrels with sugar, took out the cake from the oven, squeezed the cakes with a syringe, put cranberries inside the cakes and baked for another 7 minutes. The only cake I did not bake for a very long time, all the middle was liquid, stood in the oven for 90 minutes. We will cut it tomorrow and try it too. I will write about the result.

[Deva]

Deva The baking time of this cake is a delicate matter. My oven is unmatched, with convection (the recipe indicates the temperature for a conventional oven) and in my oven the cake is baked in an hour. So an hour and a half is normal, as long as the bottom does not burn.
And "by tomorrow" the cake will become awesome!
I look forward to impressions.

Well what can we say about the taste of this cake. The family said not bad. It is normal for every day, but when the guests gather, it is not very good. I wanted something more sophisticated. She herself was expecting something completely different, since in the photo the cake looked awesome, and it tasted like a casserole.

For me, this cake is one of the pleasant ways to consume cottage cheese.
Because Lola's multicooker casseroles don't fit much for me, something is missing in her, even my favorite cherries did not help her much ...
Just good cottage cheese with different gravies - I'm tired too ...
Cheese in chocolate - don't understand that they are too mashed for me, you don't eat a lot ...
To do cheesecakes - something bothers me.

But somehow you need to eat cottage cheese and you want variety, so I think Zebra is a worthy option.

And if this Zebra is made with a good amount of good cocoa, so that it resembles a cheese in chocolate, but not so cloying!

And I have this cake in Germany as a holiday. The Germans do not like our cakes with fatty cream, so they had to retrain.
The cake in the photo is from the husband's DR. The guests were delighted.

[Stеrn]

Stеrn, thank you very much for such a wonderful recipe!

I did it more than once, the last one just yesterday, for my grandmother's anniversary.
Very tasty and beautiful, especially inside, although I tried to embellish the outside

[s!]

I am also here with thanks to you, s! For a long time I chose to bake this as a sweet for my daughter's birthday - and nevertheless decided to try "Zebra". Bribed by the fact that there is no fat cream, looks pleasing to the eye! I made 1/2 of the filling, everything went up in the oven great, but I, apparently, hurried to take it out and therefore the filling settled a little. On the first day, she could no longer master the piece, she only ate with her eyes, but listened to the enthusiastic reviews of the guests. But the next day - with coffee - just divine! What I love: tenderly sweet, shortbread dough - stunned! And as it turned out, the next day the sourness passes, and it really becomes tastier! Thank you!

I also made a zebra, while I was distracted to show there was almost nothing ... my son and my husband tried to leave only a little in the oven - all the filling did not fit into the mold, I baked some of it like that.

Here is my zebra!

Troubles:

1. Shortcrust pastry turned out to be small. A ball with a diameter of 15 cm. So there could be no question of any bumpers at all. Only smeared it along the bottom. Judging by the state of the opposing line, something leaked out ... Transparent and greasy. Maybe, where did I get lost ....;

2. I bought an ordinary pudding. I just wrote to my daughter on the list, but she did not bother about 37 grams. Therefore, this pudding replaced part of the curd. Next time I will replace it with starch;

3. A liquid cottage cheese without grains ?. And then the daughter dragged a kilogram of the usual, because she did not find the liquid one. I had to put him into action.

Sentence. All the same, I think that it turns out to be very large. For a family of three, you need half. I have the same amount of shortbread dough, and half the filling.

In general, I love cottage cheese, so it turned out great for the first time. I will correct mistakes, and it will be even better !!!

Uffff! , Thank you!!!

cake miracle! only a lot of filling, next time I will do only half. thanks for the recipe!

, Tell me please
how much starch to add instead of vanilla pudding?
75 gr. - I understand correctly?
Also, I have cornstarch, will it work?

[alyona]

alyona , quite right, starch 75 gr.
I have never used cornstarch. I have no idea how he behaves.

Alyonochka, obviously, this pudding is required by the recipe.
Now I will give the composition: corn starch, bourbon-vanilla flavor identical to natural, food coloring.

[Gaby]

Gaby , Thank you!
The German packet does not say which starch (corn or potato). There is "starch" and that's it.

, Gabi,
Thank you.
I have Golden Label cornstarch.
I think that with this name he belongs in the confectionery.

but for some reason it didn't rise a lot ... but delicious
didn’t seem to take it out of the oven for a long time ..
why is that?

[Juli70]

Juli70 , so it’s hard to tell. This is a kind of cheesecake, a delicate and capricious thing. The first thing I thought about was maybe the baking temperature was too high for your oven. It's better here slowly but surely.

Sеrn, by the way, yes. The oven is new, I haven't got used to it yet, or I have been holding it for a long time. Because I looked out the window, he got up very well. Or someone from the family asked on the sly ...

Baking time -1 hour 40 minutes. I pierced the curd filling on the side with a wooden skewer, took it out, the skewer was wet. Stеrn, mean still torment? I have already cut the fire ... so that the bottom does not burn. How do you know if the curd is ready? That would not flop?

[artisan]

artisan , I checked for a dry splinter.
Put a baking sheet underneath just in case.
Damn, at first I wrote, and then I saw that the answer to the question came in three hours.
I'm nervous now.

Do not worry. Tormented as much as she could. Now I am bringing the guests to the mercy ...

[Stеrn]

There she is


I realized that she was still not quite the same as it should be - but the guests are delighted! The middle turned out to be very interesting. But butter cream seems to be useful. And most importantly - he ate my son, but he doesn’t digest cottage cheese, neither in the dough nor in the filling !!!

Stеrn, Thank you! I promise that the next Ziobra will be better!

Oh! Completely forgot! I mixed the cocoa with alcohol (I don't like it dry in the dough) and only then added it to the dough. I also really liked this note.

Very beautiful cake
Tell me, what size should you take for baking? Diameter, height of the sides? I will do it for my birthday, I want it to turn out beautiful, like yours

I still have questions. Bake at what setting and level? My oven seems to be good. I also re-read the whole Temka and began to doubt: to do all or half of the filling? And what kind of cottage cheese to take ... I'll bake it on Monday or Tuesday.

[Kseny]

Kseny , the diameter of the mold is specified in the recipe. And the height of the sides is 7 centimeters.
I baked in the "convection" mode, for this mode the baking temperature is 160 °. I put the grill with the form on the middle level. The fillings, of course, took a whole portion. Semi-soft cottage cheese, pasty, from a box.

Good luck!

Thank you for your help, I will go to buy food, tomorrow evening I will create this masterpiece. I have convection, I will try to strictly follow your recommendations. It's very beautiful for you, but I can't decorate it like that, I'll probably have to leave it without decoration ...
So I understood the form better as a detachable one, otherwise you can damage the beauty, although I don't have any yet, I need to get more.

Anything I bake in advance? It's just that I have bread for Tuesday

And that's exactly how it should be! The cake must definitely stand! On the second day he just "arrives".
Well, I strongly recommend covering the top with sour cream!

Yeah, I get it. Does it get out of shape well afterwards? I just don’t have a uniform yet, I don’t know which one I can get. I understand that detachable is even better.
Of course I would like to decorate. Tell me how to prepare sour cream. Need to whip sour cream with sugar? Pre-weigh sour cream so that the liquid is glass? And how much sour cream is needed to decorate such a cake?

I'll probably ask a very stupid question now
Should the cake be put in a preheated oven?
I just never baked cakes before.

Kseny, well you are a risky girl!
I would not dare to bake the cake right to the table, I would have checked it beforehand.

The form must be laid out with baking paper, otherwise you will not get the cake out of the form. Get it out when the cake is cold.
For the cream, beat two jars of sour cream (400 g) with 0.5 cups of sugar and a bag of vanilla sugar. I don't weigh sour cream, look at the quality of sour cream. If the sour cream is goose, it should be whipped. When in doubt, mix 2 bags of cream fixer with sugar.
Put the cake in a preheated oven. You can not look into the oven for an hour.

Good luck!

I would be glad to check, only there is no time. I got a detachable form. I will try to make everything work out as it should. There is nowhere to retreat. In any case, it will turn out to be something edible, but I'm counting on a masterpiece
I decided to make a dough on the yolks, and spread the cake with whipped whites.
I will post a photo when ready.
I hope I don't have to blush
Good luck will come in handy!

Well, if you do not succeed in decorating beautifully with cream, then you can simply rub a chocolate bar on top of the cream, and be sure to smear the sides with cream and also sprinkle with either crumb or chocolate. I used to bake more often and always processed the edge with crumbs and all sorts of decorations were already on top.
In any case, good luck to you

The cake comes in the oven, I decided to hold it still. Not enough hour, still wet. It seems to have risen well, handsome. I'll post the photo later, I don't know how it happened. You can't look inside. My husband tried the remaining filling, said something sour, and now I was upset, although I tried it, it seemed to me just right.

I decided to try the cake so that there would be no surprise tomorrow. In the context of a beautiful, zebra is a success. Despite the husband's fears about the filling, the taste turned out to be not sour, normal, one might say neutral, in terms of sweetness, of course, anyone else, my husband lacks sweetness, it seems to me fine. Better than luscious sweet anyway.
The shortbread dough is very tasty, I made 1.5 servings and for good reason. And it was enough for the sides, and for the bottom, you could even make a double, it would not hurt.
What were the problems:
- Conveniently beat the filling in a blender, all the same it was not possible to achieve perfect smoothness.
- after kneading a portion of dough and trying it on the diameter of the mold, I realized that there was definitely not enough for the sides.
- I made the filling in 2 cups, but for some reason, when pouring, the white ended faster, I had to add chocolate at the end.
- in the covection mode, for some reason, a small corner of the top was burnt (the sides of the form were high, maybe that's why ...)
- I checked the readiness with a splinter, it was wet anyway.
- when taken out, at the top the crust is 0.5 cm as if it had moved away (it separates when cutting)
- after cooling down (the night was cooled) I put it in the refrigerator in the morning, covered it, looked in the afternoon and evening, the top was wet, I had to blot it with a paper towel.
In general, I liked the taste, but I liked the dough more than the filling (you will need to experiment with it).
The husband said, call him CHEESE CAKE, not cake, and everyone will be absolutely delighted.
Sеrn, thank you very much for helping, on the whole I'm happy with the result.