Zebra" cake"

[Cake:]

Zebra" cake"

Category: Confectionery

Ingredients
Cake:
Flour	2 tbsp.
Sugar	200 g
Sour cream	200 g
Eggs	3 pcs.
Butter	50 g
Cocoa	2 tbsp. l.
Soda	0.5 tsp
Vinegar for soda quenching
Glaze:
Milk	2 tbsp. l.
Sugar	2 tbsp. l.
Butter	50 g
Cocoa	3 tbsp. l.

Cooking method

• Cake:
• Whisk eggs and sugar until bubbled.
• Add sour cream and melted butter to the beaten eggs, cooled to room temperature. Mix well.
• Gradually add flour and baking soda, quenched with vinegar. Stir the dough thoroughly after each serving of flour to avoid clumping. The dough should be the consistency of thick sour cream. If it is liquid, the crust may be baked, but it will be too wet inside. Too thick dough will be difficult to put in a mold.
• Divide the resulting dough into two equal parts. Add cocoa to one part. The amount of cocoa depends on your preference. If you want the darker stripes to be brighter, add 2 to 3 tbsp. spoons of cocoa. For lighter stripes, 3 teaspoons of powder is enough. If you are adding a lot of cocoa, also add a little flour to the light dough to even out the dark and light mass.
• Place light and dark dough alternately in the center of a greased and floured dish. The amount of dough in each portion determines the thickness of the strip in the finished product - the more dough, the thicker the strip. You can simply alternate 2 tbsp. spoons of light and 2 tbsp. spoons of dark dough, and in order for the stripes at the edges of the cake and in the middle to be approximately the same, gradually reduce the amount of dough in each serving. So, in the very center of the form, put 3-4 tbsp. spoons of light dough. Place 3 tablespoons in the center of the light dough. spoons of dark dough. Do this with a shaking, "pecking" motion, as the dough is quite thick and holds onto the spoon tightly. Then there are 2.5 tbsp. spoons of light dough, etc. The final dark point in the middle will consist of 1 tbsp. spoons of dough.
• Place the pan with the dough in an oven heated to 160 ° C and bake for about 1 hour. Do not open the oven for the first 20 minutes. Check the readiness of the cake with a wooden stick. Cool the finished cake slightly without removing it from the mold. Then place it on a wire rack or cloth napkin to keep the bottom dry and cool completely.
• Glaze:
• Boil milk with sugar, cook until sugar dissolves.
• Add oil. When the butter has dissolved, add the cocoa, stir well and remove from heat.
• Cover the cooled cake with slightly cooled glaze.
• The cake can be cut into 2-3 pieces and spread over the layers with sour cream, and then covered with glaze.
• 
• The cake, of course, is not new, but it invariably enjoys success, in my opinion, deserved. Simple. Handsome. Delicious !!

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[valvery]

valvery, gorgeous cut !! How did you get it like a wave? And this is interesting not because the number of spoons goes from large to the center to a smaller number?

[husky]

husky - I checked the recipe, I have it just like that, but when I put it out twice, it failed, maybe I didn’t show everything at once.I used to make the dough a little thinner and it spread faster, but now it’s exactly according to the recipe and it’s thick enough, I try to throw it into one a place in the center, well, almost a lump (I don't know if my confusing explanation is available) It turns out even a certain pea and brown dough I put not 2, but 2.5 and then 3 tablespoons, it is thicker due to cocoa and the white dough seems to be on it spreads faster, and brown also spreads, however, not so quickly After filling out the form I let it stand for a while until all the dough lies in the form in the horizontal plane All - for baking, I bake for at least 45 minutes precisely because of the heterogeneity of the dough That's it not even stripes, but something like a flowerpot. In general, this is a minor deviation, but the structure of the picture changes significantly.

[valvery]

valvery , I admired the Zebra cutter, and then I read that husky also drew attention.
The recipe is well-known, but it caused surprise. Thank you for taking the trouble to show.

I have been baking Zebra cake for a long time, but the question arose: I see very contrasting stripes in the photo of many people. No matter how much I tried to make the stripes brighter by adding cocoa, they remained light brown after baking. What cocoa do you use? Or is there some special trick to enhance the color?

I have been baking Zebra cake for a long time, but the question arose: I see very contrasting stripes in the photo of many people. No matter how much I tried to make the stripes brighter by adding cocoa, they remained light brown after baking. What cocoa do you use? Or is there some special trick to enhance the color?

Cocoa is used not ordinary, but alaconized. It needs less and it has a richer color.

Cocoa is used not ordinary, but alaconized. It needs less and it has a richer color.

Thank you, but can you tell me which brands of cocoa to pay attention to?

I don't know the brand, I really like Italian cocoa like this, we have a photo on the forum in another recipe.

Thank you, I'll look :)

And I also add coconut flakes to the white dough, don't be greedy)) it's delicious)