I haven’t posted a marble cake recipe in a long time. Now I will publish a similar recipe with an even nicer look. It’s a beautiful sweet zebra cake with different light and dark layers with beautiful patterns that give this cake its name. And believe me, it is very tasty.
This excellent cake is perfect with a cup of cocoa and milk. I believe that everyone who tries it will like it. It is soft and irresistible, so because of its beautiful appearance, it will certainly not go unnoticed. When this is the case, you can be sure that it is a dessert that hits the most diverse tastes.
Recognized Patterns for the Perfect Zebra Cake
The light and dark mixture from which this zebra cake is made has the same composition. The difference is that the dark one contains cocoa. By simply alternating the two mixtures so that each new layer is inserted into the previous one.
I got recognizable patterns that give a perfect cross-section of this cake after baking.
It should be noted here that in this version of the recipe, the cocoa mixture is dense. The cocoa mostly falls towards the bottom of the cake, while the light remains on the surface.
After cutting, it will give a beautiful and effective part that is a little different from some other similar recipes. But if you want the patterns to be more uniform, feel free to add two tablespoons of water to the dark mixture. I have already done so
Sweet Zebra Cake
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Loading...Ingredients
- 5 eggs
- 250 g of sugar
- 50 g brown sugar
- 1 vanilla sugar
- 250 ml of milk
- 200 ml of oil
- 400 g smooth flour
- 1 baking powder (10 g)
- 15 to 20 g of cocoa powder (2 large spoons)
- For decoration
- powdered sugar or cream
Instructions
Separate the yolks from the whites.
Add sugar and vanilla sugar to the egg yolks and mix into a foamy mixture.
Pour in milk and stir briefly, followed by oil.
Mix briefly again.
Add the flour in two batches, as well as the baking powder.
Make the mixture well with a mixer so that there are no lumps.
Then beat the egg whites into stiff peaks.
Add the egg whites a little at a time to the yellow mixture, making sure there are no bubbles.
Divide the mixture into two equal parts (it can be weighed on a scale).
Put cocoa powder in one half and mix it until the mixture gets a uniform brown color.
In a round mold with a diameter of 25 centimeters, put baking paper on the bottom, and coat the walls of the mold with oil and flour.
Put 3 tablespoons of the dark mixture in the center of the mold.
Put 3 tablespoons of the light mixture in the middle of the dark mixture.
Carefully place three tablespoons of the dark mixture in the middle of the light mixture, then repeat the addition of the light mixture.
In the same way, use both the dark and light mixture to the end.
The biscuit is baked in an oven heated to 170 degrees for 40 minutes.
Take the baked biscuit out of the oven and separate it from the mold.
When it cools down a bit, decorate it with powdered sugar or cream
Enjoy!
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