4 zebra delicious desserts you need to try!
published on 27 June, 2019 at 12:07
1. Zebra cake in a bottle
INGREDIENTS
for each bottle:
150g flour
120g sugar
70ml vegetable oil
2 eggs
8g baking powder
add to the second bottle only:
30g unsweetened cocoa powder
for each bottle:
150g flour
120g sugar
70ml vegetable oil
2 eggs
8g baking powder
add to the second bottle only:
30g unsweetened cocoa powder
METHOD
1. Using a funnel, pour all the dry ingredients in the bottle. Then, pour the oil and add the eggs. Shake well, for about 5 minutes.
2. Do the same with a second bottle, but in this one add cocoa powder. Continue shaking until all ingredients are mixed together well. To avoid lumps in the batter simple sift the flour, sugar and baking powder before putting them in the bottle.
3. Butter a 24cm round cake pan. Using the two bottles, pour the batter into the cake pan by alternating the plain batter with the chocolate one.
4. Bake at 180°C for 35 minutes and serve.
1. Using a funnel, pour all the dry ingredients in the bottle. Then, pour the oil and add the eggs. Shake well, for about 5 minutes.
2. Do the same with a second bottle, but in this one add cocoa powder. Continue shaking until all ingredients are mixed together well. To avoid lumps in the batter simple sift the flour, sugar and baking powder before putting them in the bottle.
3. Butter a 24cm round cake pan. Using the two bottles, pour the batter into the cake pan by alternating the plain batter with the chocolate one.
4. Bake at 180°C for 35 minutes and serve.
2. Zebra Roll
INGREDIENTS
2 eggs
salt
60g sugar
60g flour
1tsp baking powder
30g cocoa powder
2 eggs
salt
60g sugar
60g flour
1tsp baking powder
30g cocoa powder
If you are using a larger pan, we suggest doubling the quantities of the ingredients.
METHOD
- Beat the eggs together with a pinch of salt and the sugar, add the flour and lastly the baking powder.
- Divide the batter into two parts, add the cocoa powder to one-half of it.
- With the help of a piping bag, make stripes with the batter, alternating between the plain and the chocolate batter.
- Using a toothpick, make some lines going in opposite directions, from top to bottom and then vice versa.
- Bake at 180°C for about 20 minutes.
- Fill with some hazelnut cream and whipped cream and roll it up.
- Refrigerate for a few hours.
3. Japanese Zebra Cheesecake
INGREDIENTS
125g Cream Cheese
80g Caster Sugar
40ml Neutral Cooking Oil
60ml Cold Milk
3 Eggs
2 ½ Tsp Lemon Juice
30g Corn Starch
1 Tbsp Matcha Powder
1 Tbsp Water
2 Tbsp Melted Butter
Corn Starch for Dusting
METHOD
125g Cream Cheese
80g Caster Sugar
40ml Neutral Cooking Oil
60ml Cold Milk
3 Eggs
2 ½ Tsp Lemon Juice
30g Corn Starch
1 Tbsp Matcha Powder
1 Tbsp Water
2 Tbsp Melted Butter
Corn Starch for Dusting
METHOD
- Mix together the cream cheese, 30g caster Sugar and Oil in a double boiler, as this mix begins to warm add the cold milk and whisk until a warm smooth ‘cream’ is formed.
- Separate the eggs.
- Add the egg yolks into this mix separately and then whisk.
- Now whisk in 2 teaspoons of the lemon juice and corn starch and set aside.
- Whisk together the egg whites and when they begin to froth add the remaining half teaspoon of lemon juice.
- Whilst you are still whisking add the remaining 50g of caster sugar a little at a time and whisk until the soft peak stage is reached.
- Fold these egg whites into the ‘cream’ we made in stage 1 gently taking care not to over work.
- Separate this mix into two halves.
- Mix the matcha powder with the water to form a green paste (adding more water if required) and fold this into one half of the mix. Again ensuring that you do not over work the mix.
- Take an 18cm tin and line brush with melted butter and then dust with corn starch removing any excess.
- Line the base of this pan with baking parchemen.
- Then begin to spoon in the mixes to the centre of the tin, beginning with 2 tablespoons of the white mix and then two tablespoons of the green mix.
- Repeat the process alternating between white and green until all of the mix is used up.
- Place this pan in a baking tin and pour water into the baking tin.*
- Bake in the oven at 160°C or 320°F for 85-90 minutes.
- Turn off the oven and open the door and allow the cheese cake to sit in there for 10 minutes before removing and serving.
*If you are using a spring form tin then wrap the base in tin foil before placing in the water bath.
4. Strawberry zebra cake
INGREDIENTS
Strawberry puree:
• 150g fresh strawberries
• 40g sugar
• 15g cornstarch
For the dough:
• 125g cream cheese
• 40g powdered sugar
• 40g vegetable oil
• 60g hot milk (60 °)
• 3 egg yolks
• 4g lemon juice
• 50g cornstarch
• 3 egg whites
• 4g lemon juice
• 50g powdered sugar
METHOD
Strawberry puree: Blend strawberries with sugar and cornstarch.
In a large bowl, mix the yolks with cream cheese, powdered sugar, butter, milk, lemon juice and cornstarch.
In another bowl, beat the egg whites with lemon juice and powdered sugar. Add whipped egg whites into the egg yolk mixture, then divide the dough into two parts and mix one of the parts with strawberry puree.
Cover the baking form with parchment paper.
Alternate the dough to make zebra pattern.
Bake at 180°C/350°F for 1 hour.
Strawberry puree:
• 150g fresh strawberries
• 40g sugar
• 15g cornstarch
For the dough:
• 125g cream cheese
• 40g powdered sugar
• 40g vegetable oil
• 60g hot milk (60 °)
• 3 egg yolks
• 4g lemon juice
• 50g cornstarch
• 3 egg whites
• 4g lemon juice
• 50g powdered sugar
METHOD
Strawberry puree: Blend strawberries with sugar and cornstarch.
In a large bowl, mix the yolks with cream cheese, powdered sugar, butter, milk, lemon juice and cornstarch.
In another bowl, beat the egg whites with lemon juice and powdered sugar. Add whipped egg whites into the egg yolk mixture, then divide the dough into two parts and mix one of the parts with strawberry puree.
Cover the baking form with parchment paper.
Alternate the dough to make zebra pattern.
Bake at 180°C/350°F for 1 hour.
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