At first glance, the Zygzak cake attracts attention with its colorful layers. Two types of tops create a beautiful contrast – one of them has a delicate flavor and the other has an intense cocoa aroma. The whole thing is held together by a cream filling, which makes the baking light and not too sweet. In cross-section, it looks like a labor-intensive cake, although in reality it is quite easy to prepare. Thanks to this, Zygzak is perfect for family celebrations, parties and events, as well as for a weekend sweet.
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Ingredients:
Ingredients for the cake:
- 3 eggs,
- 150 g sugar,
- a pinch of salt,
- 200 g sour cream (18%),
- 200 g of wheat flour,
- 10 g baking powder,
- a tablespoon of vegetable oil,
- 15 g kakao.
Ingredients for the cream cream:
- 500 g sour cream (18%),
- 80 g of powdered sugar,
- 20 g of vanilla sugar,
- 6 g of gelatin,
- 30 ml of milk.
How to do it:
Beat the eggs with sugar and a pinch of salt until fluffy. Gently mix it with cream and oil.
In a separate bowl, mix the flour and baking powder. Sift and mix into the egg mixture in batches.
Grease and flour two 18 cm diameter cake tins. Pour half of the dough into one mold. Mix the other half of the dough with cocoa and pour it into the second mold.
Place the cake tins in the oven preheated to 170°C. Bake for 20-25 minutes (until the stick is dry).
When the cakes have cooled down, smooth out the convex surface of each cake with a long, sharp knife. Also cut the sides to obtain circles with a diameter of 17 cm. Crumble the cut cake and set aside for decoration. Cut each cake into 3 thin layers.
Dissolve gelatin in warm milk.
Add powdered sugar and vanilla sugar to the cream. Stir until the sugar dissolves. Then mix the cooled but still liquid gelatin into the cream.
Pour some of the cream mixture onto the first light layer of the cake. Cover with a cocoa top and spread with another layer of cream. Repeat the dough until all ingredients are used up. Spread cream on the top and sides. Decorate the cake with crumbs. Place in the fridge for 1-2 hours.
Source: Terazgotuje.pl
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