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Passport & Plate - «Zebra» cake

Russian Federation | Thursday, March 13, 2014 | 5 photos

Ingredients for pastry: 1.5 cups of flour, 70 g butter, 200 g sour cream, 1 cup sugar, 3 eggs, 1 tablespoon cocoa, 1/3 teaspoon of salt and soda.

Ingredients for glaze: 50 g butter, 4 tablespoon sugar, 2 tablespoon milk, 3 teaspoon cocoa.

How to prepare this recipe

In a bowl, beat together eggs and sugar. Then add butter, salt, soda, sour cream and the sieved flour to the bowl. Knead the pastry, it should look like thick cream. Then put one half of the dough into another bowl and mix it and a spoon of cocoa well. Oil a baking dish. In the center of the dish, put one tablespoon of the light dough and then put another tablespoon of the dark one from above and so on. The dough itself should be distributed on the dish. Do not mix it! Bake the pastry in preheated oven on low heat until golden brown. Then prepare the glaze: mix all the ingredients in a pot and put it on the fire. When the mass begins to boil and bubbles appear, turn off the heat and wait for it to cool slightly. When the cake is prepared, pour the glaze over top of the cake.

The story behind this recipe

I want to tell you a cake recipe that my grandmother used to cook. She often cooked this cake for different events. The cake is called «zebra». This recipe is really easy. When I was a little girl, I loved sitting in the kitchen next to my grandmother and seeing how she was making a cake. She did it very professionally. I liked looking at her while she was whipping the dough vigorously until the desired consistency is archived and describing the process for me. By the way, it was my grandmother who taught me to cook. This cake reminds me of family parties, my childhood and winter evenings in Siberia because my birthday is in the winter and my grandmother cooked this cake especially for it. My whole family was sitting at the table, which happened rarely, and ate the cake. If glaze dropped down from the cake on the plate I adored taking it with my fingers and licking it off thereafter. I was blamed for it though. When I grew up, I started to prepare this cake by myself and I found out that it was not difficult.