Zebra is one of the most iconic cakes of the Polish People’s Republic. It came out moist and fluffy and was a hit at every party. Two cakes – one light, the other with cocoa – were poured alternately, creating a characteristic pattern resembling zebra stripes. The effect was always impressive, and the preparation was child’s play.
Zeberka cake refers to the classic from the Polish People’s Republic, but in a modern form. It is a light roll with a delicate cream based on mascarpone, butter and powdered sugar. The whole thing is decorated with chocolate icing and coconut flakes, which makes the dessert taste even better. Guests will be delighted with the modern version of the popular dessert.
Ingredients:
Cake:
- 4 eggs, size L or XL,
- 120 g sugar,
- 100 g of wheat flour,
- 20 g of bitter cocoa,
- a teaspoon of baking powder.
Cream:
- 200 g of soft butter,
- 150 g of powdered sugar,
- 200 g mascarpone serka,
- teaspoon of vanilla extract.
Icing:
- 150 g dark chocolate,
- 100 ml whipping cream 30%,
- a teaspoon of butter.
Additionally:
- coconut flakes for decoration,
- almonds for decoration.
How to do it:
Prepare the dough. Beat the eggs with sugar until fluffy and light. Sift flour, cocoa and baking powder into the egg mixture. Gently mix in the dry ingredients. Pour the dough evenly onto a large oven tray lined with baking paper. Put them in the oven preheated to 180 degrees Celsius. Bake them for 10-12 minutes.
Take the cake out and still warm roll tightly into a rouladealong with the paper. Leave to cool completely.
Prepare the cream. In a bowl, cream the soft butter with powdered sugar until light and fluffy. Gradually add cold mascarpone and vanilla extract, mixing until just combined.
Prepare the icing. Heat the cream in a pot. Pour it over the dark chocolate broken into pieces and add butter. Mix until a shiny glaze. Set aside to cool.
Assemble the dough. Unfold the cooled sponge cake and spread about 3/4 of the cream over the entire surface of the cake. Roll the whole thing into a very tight roll and put it in the fridge for at least 2 hours.
Prepare a tall cake tin with a diameter of 20 cm – line it with food foil.
Cut the cooled roulade into 1-1.5 cm thick slices. Place the slices vertically, very tightly in the cake tin. Fill any gaps with the remaining cream and spread thinly over the top. Place the remaining roulade slices horizontally on top so as not to waste anything.
Pour the cooled chocolate icing on top. Decorate the cake with coconut flakes and almonds.
Place the rib eye in the fridge for at least an hour to firm up. Serve cold.
Source: Terazgotuje.pl
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