Admired to many residents of the former Soviet Union, this striped dessert I did not have time to enter textbooks for students and students of catering establishments with accompanying instructions on the exact technology of its preparation, based on scientifically developed standards.
Therefore, the recipe of this cake "went to the people" and found not only his love, but many variations of its preparation.
Zebra cake on sour cream - general technological principles
Some housewives, seeing a beautiful cake somewhere at a party, at a friendly tea party, or even in some small cafe, thoroughly prepared for the beginning of the next holiday season, returning home and trying to reproduce the original dessert, ended up with a striped structure. new taste. But these new versions turned out no worse, and sometimes even better than in the original recipe. Therefore, they happily settled down in the home kitchens, which was largely due to the fact that the sweet tooth with the taste of the original recipe was not universally familiar.
Some connoisseurs of sweets claim that the basis of the cake dough is a sour cream recipe. But no one can confirm this fact with certainty. From sour cream, what fat content do you need to make "Zebra"? There is no such specific indication. Meanwhile, the fat content in cream depends will the cake be crumbly, similar to sand, or rather the dough will be poured, and resemble the texture of the biscuit.
The bicolor, striped texture of the pastry has also been achieved in various ways. Not possessing enough knowledge in the field of cooking, but with great enthusiasm trying to make a new and delicious cake, the hostesses often baked the cake in a separate way, from dough, light and cocoa-tinted powder, combining the cakes of two colors into one whole product, one by one, using a cream .
Thus, the zebra cake resembles in these cases the Napoleon, Honey cake multi-layer cakes - with the same two-layer structure connected by cream, but with a different composition and method of preparation.
The bulk cake "Zebra" is not collected from individual cakes of different colors, and from a rather liquid two-color dough is baked together, in one form. True, the use of cream in this case is limited to smearing the surface of the cake, or in general, instead of cream icing cake. This option looks more like a cake, not a cake.
The technology of baking cake "Zebra", without cream is in the following steps:
Of flour, Sahara, eggs, sour cream and oils, with the addition of baking powder or other species baking powderpoured dough.
The entire dough volume is divided into two halves, in one of which cocoa powder, grated or melted chocolate, or other fillers are added, providing not only the taste, but also creating a contrasting color of one of the parts of the dough, in relation to the other.
In the prepared form of two containers, the dough is alternately poured, which spreads over the entire surface of the mold, not mixing.
After baking, the dough poured in this way forms a striped pattern in the finished product. Sometimes, when casting, to get a different pattern, the dough draws stripes in different directions.
Variations on the theme "Cream" for the cake "Zebra" also exists for more than a dozen, not counting those in which the cream consists of the same ingredients, but in different quantities.
In addition to traditional pastries in the oven, the Zebra cake is even baked now. in the slow cookerbread maker or in a conventional pan, on the stove.
What technology cake should be considered correct, it is impossible to establish exactly. But, if the favorite desserts, besides the names, were given the title, then, of course, the recipe of this dessert would get the title "national cake of the CIS countries".
Cook the cake "Zebra" as you see fit. After all, the point is not in technology, but in taste.
Recipe cake "Zebra" on sour cream with berry layer
Constituent products:
Bilberry or currant 200 g
Vanilla powder
Flour 650 g
Sugar 250 g
Cocoa 70 g
Baking powder 40 g
Creamy butter, 100 g
Sour cream, non-fat 800 ml
Cream (pastry) 150 ml
Chocolate (black) 200 g
Preparation Procedure:
Blueberries or currants are washed under running water, leave to dry.
Sift flour and baking powder for enrichment with oxygen, also more thoroughly combining with baking powder. Wipe the flour with softened butter, and then add vanilla, sour cream (400 ml), sugar (125 g). Combine one of the parts of the dough with cocoa and stir until smooth.
Alternately, add one tablespoon of dough to the prepared form (in the center). When placed in the form of half the dough of the total mass, distribute the berries, and then continue to add the dough to the end. Put bake cake at a temperature of 140 - 150 ° Ϲ, in a preheated oven, until tender.
In a warm cream, melt the chocolate, beat and cool in the refrigerator for about an hour. Whip 2 cups sour cream with the remaining sugar and vanilla, then continue to beat, combining with chilled cream and chocolate.
Recipe cake "Zebra" on sour cream - a masterpiece from the time of perestroika
If someone remembers the events of the not-so-distant past, then he will easily prepare a cake from a semi-finished product in a briquette - custard. This cream is also available now in powder form, in bags. In a semi-finished product is added a minimum of ingredients. Then baked "Zebra", like pancakes - in a frying pan. Although it was possible to bake in the oven. For baking cakes in a pan, prepare vegetable oil and a silicone brush to coat the surface before pouring each portion of dough.
Composition:
Cocoa 50 g
Custard (dry powder) 720 g
Low-fat sour cream, liquid (or kefir, or milk) 600 ml
Flour 250 g
Baking powder (or soda with vinegar) 4 tsp.
Sugar 150 - 200 g
Nuts, chopped 300 g
Cream:
Sour cream (20%) 900 g
Sugar 150g
Milk 200 ml
Potato starch 25 g
Vanilla
Cooking:
From the listed ingredients prepare batter as on pancakes. Divide it in half, add cocoa powder in one part and bake cakes, pouring a thin layer on a baking sheet or pan.
Sour cream, combine with milk jelly, boiled from milk and starch, and sugar. Add vanilla and whisk.
Put the cooled cakes together, alternating a dark “pancake” with a light one, and coat each next layer with sour cream, sprinkle with crushed nuts. Also decorate the top with nut crumb.
Recipe cake "Zebra" on sour cream with curd and condensed milk
Constituent products:
Cottage cheese 1 kg
Milk, condensed 100-120 ml
Gelatin 15 g
Ice cream, coffee 1 kg
Milk 100 ml
Biscuits, shortbread (crushed to crumb) 300 g
Sour cream 500 ml
Sugar 2 tbsp.
Cooking:
Mix condensed milk with crumb biscuits and, tightly pressing with a spoon or spatula, distribute this mass at the bottom, in a detachable form.
Blender smash together with sour cream, sugar and cottage cheese. Then add melted gelatin, combined with milk.
At the length of the pastry bag, in two layers, in parallel, fill with ice cream and cottage cheese soufflé, squeezing through a large nozzle "asterisk" from the edge to the center, in a spiral. Leave to freeze for a couple of hours.
Remove from the mold and, if desired, decorate with almond flakes and whipped cream.
Recipe cake "Zebra" on sour cream with sweets "Belochka"
List of ingredients:
Butter 100 -120 g
Eggs 4 pcs.
Sugar 250 g
Flour 400 g
Sour cream, low-fat (15%) 200 ml
Ammonium 20 g
Vanilla 5-7 g
Cream:
Candy "Squirrel" (or "Truffle")
Butter, soft, creamy 220 g
Condensed milk 150 g
Preparation Procedure:
Beat eggs with sugar, add slices of softened butter, continue beating, then pour in sour cream. Sift flour and combine with vanilla and ammonium. Add the flour mixture in small portions to the liquid part of the dough, stirring the dough with a spatula. Bake 8-10 thin cakes and cool them.
Chop candies into powder. Whip condensed milk with butter and mix the resulting butter cream with chocolate candy crumbs.
Combine ready-made cakes, spreading them with chocolate-butter cream.
Recipe cake "Zebra" on sour cream with butter cream and "Mascarpone"
Ingredients:
For the test:
Take the ingredients listed in the recipe number 4, and, in addition, add cocoa (70 - 100 g).
For cream:
300 g of whipped, heavy cream
250 g sugar or powder
400 g "Mascarpone"
Vanilla
Cooking:
Prepare the dough, adding to the flour mixture of cocoa. In the same way as detailed in the previous recipe, bake cakes, brown. Pound vanilla and sugar with Mascarpone, smash cheese with a blender. Then gently mix the whipped cream with cheese paste and collect the cake, greasing the brown cake with white cream. Decorate the surface of the cake with whipped cream and, using a stencil, apply a cocoa pattern to the cake through a sieve.
Recipe cake "Zebra" on sour cream with chocolate and cream
Ingredients:
Cocoa 60 g
Sugar 150g
Flour 500 g
Egg 3 pcs.
Oil (82.5%) 150 g
Sour cream (non-fat) 400 ml
Ammonium 25 g
Vanilla
Whipped cream 400 g
Melted black chocolate 200 g
Cooking technology:
Combine soft butter with sugar, add to it, beaten in foam, eggs and sour cream. Stir the sifted flour with vanilla and ammonium. Divide the dough and bake the cake, as described above, in general technological principles.
Cut the cooled cake into 3 pieces. Pour in the cream, thinly, trickle melted chocolate. And gently stir the cream, not to the end, keeping the marble pattern. Combine cakes cream and chocolate cream.
Recipe cake "Zebra" on sour cream, biscuit
Ingredients Required:
Agar Agar 25g
Sour cream 1.2 kg
Sponge cake (chocolate) 1 pc.
Cocoa 100 g
Sugar 2 tbsp.
Milk 300 g
Vanillin
Chocolate 100 g
Cooking technique:
You need to work very quickly and accurately. In a detachable form lay out a biscuit. Milk bring to a boil with sugar and agar-agar, add vanillin. Wait until the temperature of the heated milk drops to 50 - 60 ° Ϲ (so that the sour cream does not coagulate due to the high temperature, but the agar-agar does not stiffen ahead of time), then quickly add to the sour cream in a tablespoon and beat at high speed. From the resulting mass to separate the third part, in which we add cocoa. Using a mixer, beat this part until a homogeneous consistency.
From the white mass pour half on the biscuit, then - the dough with cocoa, and again the rest, without cocoa. The souffle should be made in three tiers on top of the biscuit: between the two white layers - one brown.
Decorate with cornettik, melted, warm chocolate.
Cake "Zebra" on sour cream - useful tips and tricks
When adding cocoa to the dough, reduce the amount of flour by the amount of powder you add to the flour. Cocoa has a very low percentage of moisture and dries the dough.
Covering the surface of the cake with icing, sprinkle the applied top layer of cream with starch, so that the icing does not run off the cake.
When making batter for baking cakes in a pan, pour a little vegetable oil into it so that the cake does not burn and is easily removed from the pan. In addition, do not have to grease the hot pan separately, after baking each cake. This technique is similar to baking thin pancakes.
