Zebra cake classic Soviet era

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a classic Soviet Zebra cake? Prepare your food. For the biscuit to rise well, all ingredients must be at room temperature. Therefore, remove them from the refrigerator in advance. Melt the butter in any way, it should cool down by the time you beat the eggs. Wash the eggs and dry with napkins.

2. STEP 2

   

   Take a bowl, sift flour into it. Sifting saturates it with oxygen, making the baked goods more fluffier and airier. Add baking powder, salt and vanilla. Mix the ingredients. Please note that you may need a little less or more flour than I did, rely on the consistency of the dough. You can learn more about the properties of flour from an article on this topic. The link is at the end of the recipe under the steps.

3. STEP 3

   

   Break the eggs into a separate bowl. add sugar. Lightly beat them with a whisk, without much fanaticism. They should just become well mixed. Wash eggs before using, as there may be harmful bacteria on their surface.

4. STEP 4

   

   Pour the cooled melted butter into the beaten eggs. Add sour cream (it should be fresh, natural, high quality and thick enough).

5. STEP 5

   

   Mix all ingredients thoroughly. The mixture should become completely homogeneous.

6. STEP 6

   

   Pour the egg mixture into the flour. Using a spoon, carefully mix both mixtures. Stir until the lumps disappear completely. The dough should turn out like thick sour cream.

7. STEP 7

   

   Divide the dough into two equal parts, pouring part into another bowl. Add cocoa to one of them. Stir.

8. STEP 8

   

   Take a baking dish. I have a detachable one, with a diameter of 20 cm. The cake turned out to be the perfect height. A wider pan will make the cake low. Grease the sides of the pan with vegetable oil and line the bottom with parchment. Start dropping the dough one tablespoon at a time into the center of the pan. A spoonful of light dough, then a spoonful of brown in the center of the light one, and so on.

9. STEP 9

   

   Gradually, the lower layers of dough will begin to spread and occupy the entire mold. You will see stripes begin to form. Continue adding dough until you run out of dough.

10. STEP 10

    

    If you wish, you can make a design on the cake using a toothpick. To do this, draw it from the center to the edges, as if dividing the pie into 8 equal parts, and then vice versa, from the edges to the center, dividing the resulting 8 parts in half.

11. STEP 11

    

    Bake the cake in the oven, top-bottom setting, at a temperature of about 200°C, for about 30-35 minutes. Time and temperature are approximate, use your oven as a guide. You can read more about the operation of ovens in the article; the link to it is at the end of this recipe. Determine readiness with a toothpick - it should come out dry. The cake rises a lot when baking, mine even cracked in the middle, but then it falls.

Comments on the recipe

Testomania

12.12.2023

5

Maybe the zebra cake is classic and from the Soviet era, but I learned about it not so long ago. I really liked this recipe. True, instead of normal sour cream, I poured the remains of all the milk that remained in the refrigerator into one container (there is a spoonful of kefir, and classic yogurt, and heavy thickened cream, and even the remains of cream) and mixed well, the result was such a thick milk mass, similar for fat sour cream. But this did not spoil this wonderful cupcake. The size of my form from withers to hooves is 25 cm and from tail to chin 22 cm, but it has low sides, so I only measured out half of the ingredients indicated in the recipe (I think it should have been 3/4). Of the total amount of flour, I set aside a little (the same amount as cocoa), and after dividing the dough into two equal parts, I added cocoa to one, and this set aside flour to the other. Thus, both parts of the dough turned out to be the same in consistency. The mold was placed in a poorly heated oven, baked at 175 degrees (top-bottom with convection), the baked goods hardly cracked, the design on the horse remained believable. It turned out really great! Not only tasty and beautiful, but also fun! Thanks to the author for the successful recipe for “classic Soviet-era zebra cake” and the pleasant emotions associated with the process of preparing and eating our zebra!

Luda

12.12.2023

5

Thank you! I remembered my mother's baking. This is how she baked.

fialka

12.12.2023

4.5

Yummy!!! I really love Zebra cake, it always turns out perfect and very, very tasty!

Natali

12.12.2023

4.6

This is one of my favorite cakes, because firstly it is very tasty, and secondly, it really, as fialka said, always turns out perfect, I often order it...

Shura

12.12.2023

4.6

Indeed, without cream, but delicious, and very beautiful too! He's such an intriguer, I want to cook! Soon there will be such an opportunity, all my people will gather, so I’ll cook it! Thank you!

tatyana

12.12.2023

4.6

Thank you so much for the recipe. I'll take it for myself.

Marusya

12.12.2023

4.8

Thanks for the recipe! Really fast and very tasty!