A cake that will remind you of childhood: the Zebra recipe from simple ingredients
Friends, greetings to all. ZEBRA CAKE RECIPE
What memories do you have of this cake? Write to me in the comments.
I'll share mine with you.I first saw this dessert as a child, when I was about 10 years old, at my girlfriend's birthday party. Her mother made it exactly the way we are going to make it today.
And it was just a vivid memory of childhood... Surprisingly, there was no cream filling... Many people associate it with a pie, but I perceive it exclusively as a birthday cake that gives me so many childhood, warm emotions.
So today we are going to make a very tasty and beautiful dessert with simple ingredients!
Zebra cake
Sponge cake:
100 g of egg yolk (5 pcs.)
50 g of sugar (for the yolk) (2 tbsp without a slide)
150 g of protein (5 pieces)
100 g of sugar (to the protein) (4 tbsp without a slide)
80 ml of milk (5.5 tbsp)
100 g of Molokiya butter (62% fat)
120 g flour (4 tbsp with a slide)
20 g cornstarch (1 tbsp without a slide)
20 g cocoa powder (2 tbsp without a slide)
10 g flour (extra) (1 tsp with a slide)
Chocolate glaze:
200 g of milk or dark chocolate
20 ml of refined vegetable oil (4 tsp)
For decoration:
30 g of dark chocolate
5 ml of refined vegetable oil (1 tsp)
Prepare the sponge cake:
Prepare the mold. I use a round split mold with a diameter of 22 cm. Put parchment on the bottom and grease the sides of the mold with soft butter.
Mix the yolk with sugar. Rub with a whisk, the mass should lighten.
Add the milk and mix.
Add flour and cornstarch using a sieve. Then mix thoroughly so that there are no lumps.
Divide the dough into two equal parts, 150 g each.
Add flour to one part and cocoa powder to the other and mix.
Melt the butter and divide it into two parts. Add one to the chocolate dough and the other to the white dough. Mix until the dough is smooth.
Set the dough aside and make the meringue.
Beat the egg whites until they form a fluffy foam.
Add sugar and continue whipping until soft peaks form.
Divide the protein into two equal parts and add to the dough. Mix gently.
Pour the dough into the mold one by one.
Put the sponge cake in a preheated oven to 170 degrees for 35-40 minutes.
Take the sponge cake out and leave it at room temperature to cool completely.
Prepare the chocolate icing and decor:
Mix the chocolate and butter and melt.
Put cling film on the surface, place an upside-down bowl and place the sponge cake on it.
Frost the cake. First with milk chocolate, and then with dark chocolate.
After adding the dark chocolate, be sure to move the baking sheet.
Put the cake on a presentation plate and leave it in the fridge for 15 minutes to stabilize the icing.
It's ready. Enjoy!
Cook and enjoy.