Zebra cake with whipped cream

Zebra Cake with Whipped Cream – A Visual and Taste Delight

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

If you want to impress your guests with a quick yet special dessert, the zebra cake with whipped cream is the perfect choice. This cake not only looks spectacular but also tastes exceptional, thanks to the combination of chocolate and vanilla. Get ready to be surprised by how easy it is to make!

Ingredients:
- 6 large eggs, at room temperature
- 200 g sugar
- 200 ml sunflower oil
- 200 ml milk
- 300 g flour
- 1 packet baking powder (10 g)
- 30 g cocoa powder
- 1 packet vanilla sugar (or 1 teaspoon vanilla essence)
- 500 ml liquid cream (for whipping)
- 2-3 tablespoons powdered sugar (for cream)
- A pinch of salt

Preparation:
1. Preheat the oven to 180°C (160°C with fan). Prepare a 24 cm diameter cake pan, greasing it with butter and lining it with flour or baking paper.

2. In a large bowl, beat the eggs with the sugar until they become a frothy mixture and light yellow. It is essential that the eggs are at room temperature for a fine texture.

3. Add the oil and milk, mixing gently until combined. This mixture will make the cake moist and delicious.

4. In another bowl, sift the flour, baking powder, cocoa, and salt. This will help prevent lumps in the mixture.

5. Gradually incorporate the dry ingredients into the wet mixture, gently mixing with a spatula or using a mixer on low speed until you obtain a uniform composition.

6. Divide the batter into two equal parts. In one half, add the vanilla sugar, and in the other half, add the cocoa. Mix each composition separately until smooth.

7. Start pouring the batter into the pan. Use a spoon or a cup to alternate pouring portions from both compositions, forming concentric circles. This step is essential to achieve the zebra appearance.

8. Bake the cake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely.

9. Meanwhile, prepare the whipped cream: whip the liquid cream with the powdered sugar until you achieve stiff peaks. Make sure that before whipping the cream, the bowl and mixer blades are well chilled for perfect whipped cream.

10. Once the cake has cooled completely, cut it into two or three layers, depending on your preference. Fill and decorate the cake with whipped cream, being careful to maintain a beautiful and elegant appearance.

Serving suggestions:
The zebra cake with whipped cream can be decorated with fresh fruits like strawberries or raspberries or with grated chocolate for an extra flavor boost. It is perfect for parties, birthdays, or any festive event.

Possible variations:
If you want to add a personal touch, try replacing the cocoa with other flavors like coffee or almond essence. You can also experiment with different types of whipped cream, such as coconut or chocolate whipped cream.

This zebra cake with whipped cream will surely become the star of any meal. With an attractive appearance and delicious taste, it is a simple recipe that will definitely impress!

For the base, separate the eggs, beat the 10 egg yolks with sugar and vanilla sugar for a few minutes on the highest speed until the mixture is a thick cream. Add flour, baking powder, cocoa, and semolina. Mix gently, gradually add the milk and oil, and then add the honey. Carefully fold in the 10 beaten egg whites (stiff peaks) with a pinch of salt. Bake in a ventilated oven at 165 degrees for 12-13 minutes or in a regular oven at 175 degrees. Let them cool without removing the paper. I cut it horizontally twice. I obtained 3 thin layers which I then cut into strips lengthwise; this resulted in 9 strips. Mine were about 7-8 cm wide, approximately 1 cm thick and as long as the pan. Assembling begins. I spread whipped cream on the first strip and rolled it up. I also spread the outside and attached the next strip. I spread whipped cream again and continued with the next strips. I did not spread the edges. I placed the ring and put it in the fridge until I prepared the coconut layer. You can either bake two round layers separately, exactly the diameter of the cake in the ring, or cut a round layer horizontally so that it is a maximum of 1 cm thick, preferably 12 mm. I baked a single layer and cut it horizontally. A simple sponge layer works if you don’t like coconut. On top of the cake in the ring, I placed the coconut layer, turned the cake upside down with the ring, spread whipped cream on the bottom side now on top, pressed the other coconut layer gently and then let it cool while I worked on the glaze. For a dreamy glaze, you need patience, mixing carefully when needed. I put all the ingredients in the microwave, then every 20 seconds I tried to homogenize everything by mixing well. I removed the ring, set it aside until the glaze hardens. For decoration, I needed caramel and white chocolate, I played with some chocolate leaves and colored ones, but you can decorate as you wish. The Zebra Cake with Whipped Cream recipe was proposed by Mudjahista on the culinary forum. Serve the Zebra Cake with whipped cream after the glaze has hardened.

 Ingredients: Cocoa Base: 10 eggs, 200 g sugar, 5 tablespoons semolina, 5 tablespoons flour, 5 tablespoons cocoa, 5 tablespoons honey, 50 ml milk, 270 ml oil, 2 packets of vanilla sugar, a pinch of salt, and 1 packet of baking powder. 1 L of whipped cream for filling. Coconut Base: 6 egg whites, 200 g coconut flakes, 250 g sugar, vanilla essence, and 1 tablespoon of flour. Glaze: 550 g milk chocolate (without creams and fillings), 250 g butter (I had 280), 200 ml liquid cream, 8 tablespoons of oil, and rum essence.

 Tags:  new year's cake cake with whipped cream celebratory cakes cocoa cake