Peach Zebra Cake - a wonderful recipe with photo step by step

Kitchen appliances and utensils: containers for products, baking dish, pastry ring, mixer or whisk, knife, spoon, pastry spatula, oven, serving plate, plates for serving dishes.

Ingredients

Step cooking

Cooking cakes

1. Mix the flour and baking powder. We try to do this very carefully so that the baking powder is evenly distributed throughout the volume and the cake rises equally.
   
2. Break 4 chicken eggs into a bowl and beat them with a mixer, gradually adding sugar.
   
3. Identical to sugar, gradually add refined vegetable oil and water, whisk until smooth. Add vanilla essence or vanilla sugar and mix again.
   
4. From the total amount of flour, pour a few spoons into a separate container, depending on the amount of cocoa powder that you are going to add to the dough. The remaining part is gently mixed in the dough at low speeds of the mixer. We divide the dough in half, add the deferred flour in one half, and cocoa powder in the other. It is recommended to sift cocoa so that there are no lumps. The dough should not turn out very thick, pouring. If suddenly it turned out to be very thick, you can add a little water.
   
5. In the baking dish, we alternately lay out the same amount of dark and white dough, creating black and white circles. Pour the dough always in the center of the mold.
   
6. Bake the cake in the oven preheated to 180 degrees Celsius for 30-40 minutes. Readiness is determined using a wooden stick: when punctured from the center of the cake, it should come out clean, without traces of dough. Give the cake 15-20 minutes to cool.
   
7. We take out the cake from the mold, put it on a metal grid and let it cool completely to room temperature. Cut the cake in half lengthwise, put the lower part of the cake on a serving plate, set the confectionery ring and start cooking the cream.

Cooking cream

1. We separate 125 ml of peach syrup, pour gelatin and leave to swell for a while. Peaches themselves are cut in half along.
   
2. Gently swell the swollen gelatin so that it completely dissolves. No need to bring it to a boil! Pour the condensed milk into a gelatinous solution and stir until smooth. Whip the cream to a steady state. Remember that the cream must be cold, otherwise the desired consistency will not work
3. Gradually add whipped cream to the condensed milk. It is important to add just one to the other, and not vice versa. You can knead with a spatula, but with quick cooking you can use a mixer, but they need to be mixed shortly, quickly and at low speeds so that the cream does not lose its airiness.
   
4. Pour a little cream on the cake and spread the peaches on it with a cut to the shape as densely as possible. Finely chop the remaining peaches, distribute part in the cream, pour the other into the remaining cream and pour over it.
   
5. Smear the cream with an even layer, spread the top cake, squeeze it and put the cake in the refrigerator until the cream completely hardens.
   

Cake Decorating & Serving

To decorate the cake, grease the top with apricot jam and sprinkle with chopped pistachios.

Video recipe

If in the process of making a cake you have any difficulties, you can watch the video recipe of cooking with the author’s comments and find out how to get around the problem.

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