Zebra Cake

Zebra Cake – A Layered Delight with a Story

The Zebra Cake is more than just a simple dessert; it is a sweet memory that connects us to special moments spent with loved ones. This recipe, passed down through generations, combines textures and flavors in a captivating way, offering not only a feast for the taste buds but also a delightful cooking experience. Let’s embark together on the journey of preparing this delicious cake!

Preparation time: 40 minutes
Baking time: 12 minutes
Total time: 52 minutes
Number of servings: 10

Ingredients

For the sponge
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 4 tablespoons of sunflower oil
- 2 packets of vanilla sugar Dr. Oetker
- 1 teaspoon of lemon zest
- A pinch of salt

For the cream
- 2 packs of butter (370 g)
- 400 g powdered sugar
- 4 tablespoons of flour
- 500 ml sweet milk
- 4 packets of vanilla sugar
- Zest and juice of one lemon
- 500 ml whipped cream for decoration
- 1 jar of sour cherry jam (or other tart jam)

For the syrup
- 200 ml water
- 250 g sugar
- 1 lemon

Preparation

1. Preparing the Sponge

The first step is to work on the light and fluffy sponge of the cake. Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy, then gradually add the sugar and vanilla sugar. Continue mixing until the egg whites become firm and glossy.

In another bowl, mix the yolks with the sunflower oil and then add this mixture to the egg whites. Carefully fold in the sifted flour with a spatula, mixing gently to avoid losing the air in the mixture.

Pour the obtained mixture into a rectangular baking pan lined with parchment paper and place it in the preheated oven at 180°C (medium) for 10-12 minutes. When the sponge is ready, remove it from the oven and let it cool completely. If you prefer, you can opt for two separate sponges by dividing the ingredients in two.

2. Preparing the Cream

In a heat-resistant bowl, add the 4 tablespoons of flour and mix them with 500 ml of milk. Place the bowl on the heat and stir constantly until the mixture becomes thick, similar to a heavy cream. Once you achieve this consistency, turn off the heat and add the sugar, lemon zest, and juice. Mix well and let it cool.

Meanwhile, in another bowl, beat the butter with the powdered sugar until creamy and slightly airy. After the milk mixture has cooled, strain it through a sieve to obtain a fine texture. Start incorporating one tablespoon of the milk mixture into the butter cream, mixing with a mixer until you get a fluffy and slightly tangy cream.

3. Preparing the Syrup

To add extra moisture and flavor to the sponges, prepare the syrup. In a saucepan, add 200 ml of water and 250 g of sugar, then boil for 10 minutes until you obtain a slightly viscous syrup. Remove from heat and add the lemon cut into pieces. Let it cool covered.

4. Assembling the Cake

Now that all the components are ready, it’s time to assemble the cake. Soak the first layer of sponge with the warm syrup, then spread a thin layer of sour cherry jam and a generous layer of cream. Roll the layer and place it in the center of a serving platter. Continue the process with the other layers, rolling them around the first one. Finally, cover the cake with the remaining cream.

5. Decorating

To add a festive touch, decorate the cake with whipped cream, candied fruits, and coconut flakes, or according to your preferences. You can experiment with various toppings, turning each Zebra Cake into a work of art.

Chef’s Tip

To prevent the cream from curdling, make sure to mix the two components carefully, without overdoing it. Also, if you don’t have sour cherry jam on hand, you can use apricot or raspberry jam, which offers a similar tart note.

Nutritional Benefits

The Zebra Cake is not just a treat, but also a source of energy due to the eggs, which are rich in protein. The butter and cream provide healthy fats, while the lemon adds a boost of vitamin C. However, it’s best to enjoy this cake in moderation, considering the sugar content.

Frequently Asked Questions

Can I use other types of jam?
Absolutely! Sour cherry jam can be replaced with any tart jam, such as peach or blueberry, depending on your preferences.

How can I keep the cake fresh?
The Zebra Cake keeps best in the refrigerator, covered with plastic wrap. It can be enjoyed a few days after preparation, but it will be most delicious in the first 48 hours.

Serving Suggestions

This cake pairs perfectly with a cup of black tea or a fragrant coffee. You can also enjoy it with a glass of fresh lemonade, which will complement the sweetness of the cake.

In conclusion, the Zebra Cake is not just a dessert, but a culinary experience that brings joy to any occasion. Try it and let your imagination run wild in decorating and combining flavors! Enjoy every effort, and the result will be a cake that will surprise everyone!

 Ingredients: Ingredients for the base: 8 eggs, 8 tablespoons of sugar, 8 tablespoons of flour, 4 tablespoons of sunflower oil, 2 packets of Dr. Oetker vanilla sugar, 1 teaspoon of lemon zest, 1 pinch of salt. Ingredients for the cream: 2 packets of butter, 400 g powdered sugar, 4 tablespoons of flour, 500 ml sweet milk, 4 packets of vanilla sugar, zest and juice of one lemon, 500 ml whipped cream for decoration, 1 jar of cherry jam. Ingredients for the syrup: 200 ml water, 250 g sugar, lemon.

 Tags:  sour cherry vanilla sugar lemon