Zebra cake: a no-bake dessert to try!

published on 13 January, 2021 at 10:33
Every slice will be super delicious!

INGREDIENTS
For a 24 cm cake
Cake base:
330g (3.3 cups) Integral biscuits with cocoa
120g (0.5 cup) Butter
40ml (0.15 cup) Milk
 
Cream for cakes:
380ml (1.6 cup) whipped cream
800ml (3.2 cups) Greek yogurt
250ml (0.8 cup) condensed milk
300ml (1.3 cup) Milk
70g (0.6 cup) Cocoa powder
30 g Vanilla sugar
25g Gelatin
 
METHOD
  1. Chop the integral biscuit, add the softened butter and milk and combine the ingredients, then pour into a mold and press evenly.
  2. Lightly whip the whipped cream, to make it more liquid consistency, add Greek yogurt, condensed milk, vanilla sugar, milk. Stir the gelatin into the milk, leave it to swell for 10 minutes, then heat. Add the previously prepared creams to the prepared gelatin to equalize the temperatures, then add the gelatin to the cream and mix gently with a mixer.
  3. Add cocoa to half the cream and vanilla sugar to half.
  4. Alternately pour the chocolate and vanilla cream into the mold.
  5. Leave the cake to cool for a minimum of 4 hours.
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