Zebra cake with sour cream and kefir

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   For the first cake, sift flour (200 g) into one bowl, add soda and baking powder.

2. STEP 2

   

   Mix.

3. STEP 3

   

   In another bowl, combine soft butter, sugar and vanilla sugar. Beat with a mixer for 2 minutes or by hand until the sugar has dissolved and the mixture is very light and creamy.

4. STEP 4

   

   Add the eggs one at a time and continue beating. If the mixture separates at this stage, add a teaspoon of flour mixture after adding each egg. This moment depends on the temperatures, as well as on the quality of the oil (also on the whipping speed, etc.)

5. STEP 5

   

   In portions, add a mixture of flour with soda and baking powder.

6. STEP 6

   

   Alternate flour with kefir.

7. STEP 7

   

   This is the consistency of the dough that comes out almost at the end of the kneading.

8. STEP 8

   

   Divide the dough in half. You can use scales.

9. STEP 9

   

   Add cocoa to one part (it is better to sift).

10. STEP 10

    

    In the other - the remaining 20 g of flour (it is better to sift).

11. STEP 11

    

    Mix both doughs until smooth and homogeneous. If there are lumps, pass the dough through a sieve.

12. STEP 12

    

    Line the bottom of the mold with parchment (or protect it from sticking in a way convenient for you) and lay out the dough - 2 tablespoons at a time in the center of the mold. dark dough and the same amount of light dough. And so on until the dough is finished. Shake the pan slightly so that the dough covers the entire bottom and bubbles, if any, come out.

13. STEP 13

    

    Bake at 160 degrees for 45-50 minutes. When ready, remove from the oven and leave in the pan for 5-10 minutes.

14. STEP 14

    

    Remove from pan and let cool completely on a wire rack.

15. STEP 15

    

    We prepare the second cake in the same way. Both cake layers must be cooled completely, otherwise the cream will melt and drip onto the dish.

16. STEP 16

    

    For the syrup, pour sugar and vanilla sugar into a saucepan.

17. STEP 17

    

    Add water and put on fire.

18. STEP 18

    

    Bring to a boil and cool completely.

19. STEP 19

    

    We level the cakes using a ruler. You can simply cut off the caps.

20. STEP 20

    

    For the cream, place chilled sour cream, powdered sugar and vanilla sugar in one chilled bowl.

21. STEP 21

    

    Beat everything into a fluffy cream.

22. STEP 22

    

    Assembling the cake. Place the first cake cut side up on a plate. Soak it in syrup.

23. STEP 23

    

    Apply cream.

24. STEP 24

    

    Place the second cake cut side down on top, soak it in syrup and apply cream.

25. STEP 25

    

    If necessary, level the cake and apply cream to the sides.

26. STEP 26

    

    For the glaze, melt the chocolate and butter in a water bath. First, do not interfere so that the mass turns out smooth and shiny.

27. STEP 27

    

    Cool slightly and pour into a pastry bag. There is no bag - we build a cornet from parchment or thick film.

28. STEP 28

    

    We apply stripes to the cake, make smudges and the bottom side.

29. STEP 29

    

    This is such beauty. Place in the refrigerator for 4 hours (or more).

30. STEP 30

    

    We cut, admire and treat and treat ourselves.

Comments on the recipe

Ira

29.10.2023

4.8

Foster, divine splendor!!! I'm delighted!!! This cake is so lovely, there are simply no words!!! Thank you very much for the recipe!!!

And bath

29.10.2023

4.7

I made this cake according to your recipe, it turned out simply masterpiece! I added my own twist - I decorated the cake with natural food coloring, it turned out so colorful! Thank you very much for the recipe :)

Svetlana

29.10.2023

4.9

Tell me, what kind of sour cream do you use? My sour cream always turns out liquid ((((