John Myers
Zebra-strawberry-vanilla Cream Cake
The perfect zebra-strawberry-vanilla cream cake recipe with a picture and simple step-by-step instructions.
- 380 gr Wheat flour
- 1 pck Baking powder
- 230 gr Sugar
- 1 pck Vanilla sugar
- 5 Eggs size M
- 250 ml Oil
- 125 ml Water
- 2 essl Cocoa powder for baking
- Ingredients FILLING
- 400 ml Cream
- 1 pck Pudding powder for baking
- 250 ml Milk
- 5 sheet Gelatin
- 2 essl Sugar
- 500 gr Fresh strawberries
- Fat for the 28 spring form
- Mix the flour and baking powder. Mix the sugar, vanilla sugar, eggs, oil and water to form a dough with the mixer. Halve the mixture (half of about 0.5 l can be measured in a measuring cup). Under half of the cocoa Mix.
- Grease the springform pan. Now fill the dough alternately with tablespoons in the middle of the springform pan. Use a separate spoon for each dough. Bake in a preheated oven at 180 degrees for 40 minutes. Let the cake cool down well
- Soak gelatine in cold water for about 10 minutes. 300 ml of the cream and sugar whip until stiff. Beat the puding powder with the milk. Squeeze out the gelatine and dissolve it in 100 ml of lukewarm cream subdivide.
- Cut the cake in half horizontally. Place the edge of the cake around the bottom. Spread a thin layer of the cream on the base. Cover with the halved strawberries and pour the rest of the cream on top.
- Place the top half of the cake on top and cool for at least 4 hours. I have decorated the edge with sliced strawberries.
- if you like, you can decorate according to your mood.
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