Zebra cake on sour cream and kefir

Step-by-step cooking

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 the soft butter, sugar and vanilla sugar. Beat with a mixer for 2 minutes or manually, until the sugar dissolves and the mixture becomes completely light and creamy.

4. Step 4:

   

   One by one, we introduce the eggs and continue to beat. If the mixture is stratified at this stage, add a teaspoon of flour mixture after the introduction of each egg. This moment depends on the temperatures, as well as on the quality of the oil (also on the speed of whipping, etc.)

5. Step 5:

   

   In portions, we introduce 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 comes out almost at the end of the kneading.

8. Step 8:

   

   Divide the dough in half. You can use the 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 dough until smooth and homogeneous. If there are lumps, pass the dough through a sieve.

12. Step 12:

    

    We line the bottom of the mold with parchment (or protect it from sticking in a way convenient for you) and spread the dough - in the center of the mold, in turn, 2 tablespoons of dark dough and the same amount of light. And so - until the dough runs out. Shake the mold a little so that the dough occupies the entire bottom and bubbles come out, if there are any.

13. Step 13:

    

    Bake at 160 degrees for 45-50 minutes. When ready, we take it out of the oven and leave it in the form for 5-10 minutes.

14. Step 14:

    

    Remove from the mold and allow to cool completely on the grill.

15. Step 15:

    

    We prepare the second cake in the same way. Both cakes need to be completely cooled, otherwise the cream will melt and drain onto the dish.

17. Step 16:

    

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

18. Step 17:

    

    Add water and put it on fire.

19. Step 18:

    

    Bring to a boil and cool completely.

20. Step 19:

    

    We level the cakes according to the ruler. You can just cut off the caps.

21. Step 20:

    

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

22. Step 21:

    

    Whisk everything into a fluffy cream.

23. Step 22:

    

    Putting together a cake. The first cake is cut up and put on a dish. Impregnate it with syrup.

24. Step 23:

    

    Apply the cream.

25. Step 24:

    

    We put the second cake on top with a slice down, soak it with syrup and apply the cream.

26. Step 25:

    

    If necessary, align the cake, apply cream on the sides.

27. Step 26:

    

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

28. Step 27:

    

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

29. Step 28:

    

    We put stripes on the cake, make smudges and the bottom edge.

30. Step 29:

    

    That's such a beauty. We put it in the refrigerator for 4 hours (or more).

31. Step 30:

    

    Cut, admire and treat ourselves-help ourselves.