Do you remember the cake "Zebra" originally from childhood? So, this dessert is much tastier. Coffee "islands" in a porous vanilla biscuit, airy creamy mousse, chocolate decor - such a delicacy will not leave anyone indifferent.
- Flour 300 + 30 g
- Milk not less than 3.5 percent - 250 grams
- Butter - 115 g
- Four eggs
- Two vanilla pods
- Vegetable oil - 230 g
- Cocoa 10 g + instant coffee 5 g
- Sugar 200 g + powdered sugar 100 g
- Baking Powder - 10 g
- Curd cheese - 340
- Chocolate for decoration
- Aromatize milk with vanilla: cut the pods, take out the seeds, add them together with the pods in the milk. Bring to a boil, remove from the plate and leave under the lid for 15 minutes. Cool the milk, take out the pods, pour in the vegetable oil and beat with a blender until a homogeneous emulsion
- Mix 300 g of flour with a baking powder. In a bowl, combine eggs and 200 grams of sugar. Measure 30 g of flour, 10 g of cocoa and 5 g of coffee in separate containers
- Beat eggs with sugar in a lush, voluminous and white mass. Continuing to work with a mixer, gently pour the milk emulsion, and then add the flour portions. It should be a homogeneous viscous dough
- Separate a third of the dough into a bowl (use a kitchen scale or a measuring container). Introduce a mixture of coffee and cocoa into a smaller part of the dough, and in a large part - 30 g of flour. Stir well the masses
- Place the coffee dough in a confectionery bag or a dense package, cut off the tip. Vanilla dough pour over prepared forms. Enter the tip with the coffee test and pinpoint it into the vanilla mass. Send the forms to the oven and bake until done. Finished blanks cool, wrap with film and place in the refrigerator for the night (or 8 hours)
- Prepare the cream: beat the curd cheese (Hochland or Almette) with butter and sugar powder
- Assemble the cake: layer the crusty cream. Heat a little milk, dissolve a spoonful of coffee or cocoa in it and whip it with the remnants of the cream. The top of the cake is decorated with melted chocolate or chocolate petals, as well as rosettes of coffee mousse, osazhennymi from the confectionery bag