John Myers
Zebra Cake with Raspberries
The perfect zebra cake with raspberries recipe with a picture and simple step-by-step instructions.
- 300 g Chocolate biscuits
- 205 g Butter
- 750 g Quark
- 5 piece Eggs
- 4 tbsp Cornstarch
- 250 g Sugar
- 250 g Raspberries
- Grind the biscuits in a chopper or crumble them finely, then melt 80 grams of the butter and let it cool down briefly. Add to the crumbs and mix well. Set the dough aside.
- In a larger bowl, whisk the quark and the remaining softened butter with the eggs, two tablespoons of the cornstarch and the sugar until a soft mixture is formed. This is now divided equally into two bowls. A bowl is set aside.
- Mash the previously washed raspberries over one of the bowls using a sieve and a fork and stir the raspberry juice with the mixture. While stirring, add 2 tablespoons of cornstarch to the raspberry cream.
- Preheat the oven to 140 ° C. Spread out the cookie dough in a round springform pan and flatten it lightly with a spoon. Now alternately pour the cream from the two bowls onto the center of the dough, creating a zebra pattern. Bake the cake in the preheated oven for 60 minutes.
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