John Myers
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Zebra Curd Cake
The perfect zebra curd cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 125 g Butter or margarine
- 75 g Powdered sugar
- 200 g Flour
- 1 packet Vanilla sugar
- 1 whole Egg
- 1 pinch Salt
For the curd mass:
- 750 g Quark
- 250 g Sour cream
- 150 g Sugar
- 5 whole Eggs
- 1 packet Custard powder
- 1 packet Vanilla sauce powder for boiling
- 2 tablespoon Milk
- 2 tablespoon Unsweetened cocoa
- Prepare a shortcrust pastry from the ingredients for the dough and place it in the refrigerator for about 30 minutes, wrapped in cling film.
- Put all the ingredients (except the milk and cocoa) for the quark mixture in a bowl and stir well. Fold in the eggs one by one and stir well. Then divide the mixture into two equal halves … and mix the milk and cocoa into one part.
- Take the dough out of the fridge and press it into a round shape, pulling up a small edge … Then alternately pour the mixture into the middle of the mold with the help of a soup ladle, occasionally tapping the mold lightly on the work surface . Pour the two masses alternately until they are used up. (and don’t forget to knock)
- Place the cake in the oven and bake at 150 degrees for about 40-50 minutes (top / bottom heat 175 degrees) on the lowest rack. Then let the cake cool for about 2-3 hours, remove it from the mold and place it on a cake plate.
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