Stuffed zebra cake

Name: Stuffed zebra cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 225 g Milk chocolate; 100 g Dark chocolate; 950 g Whipped cream; 6 Eggs (size M); 350 g Sugar; 375 g Flour; 1 package Baking Powder; 125 ml Oil; 2 TABLESPOONS Cocoa powder; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

225 g Milk chocolate
100 g Dark chocolate
950 g Whipped cream
6 Eggs (size M)
350 g Sugar
375 g Flour
1 package Baking Powder
125 ml Oil
2 TABLESPOONS Cocoa powder
1 TABLESPOON Icing sugar
baking paper

Directions

1
Peel 25 g whole milk chocolate in curls with a peeler and cover and chill. Chop 200 g whole milk and dark chocolate. Heat 750 g whipped cream, remove from the heat. Melt the chocolate while stirring. Pour into a clean, dry mixing bowl and chill overnight. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs.
2
Beat the egg whites until stiff, add 175 g sugar. Cream egg yolk, 125 ml cold water and 175 g sugar. Mix flour and baking powder and stir in together with the oil. Fold in portions of beaten egg white. Halve the dough, sieve the cocoa and fold into one half of the dough. Fill alternately light and dark dough exactly on top of each other by the spoonful into the middle of the form. As it flows apart, the zebra pattern is formed. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let it cool down on a cake rack. Remove the base from the tin and remove the baking paper. Cut the cake twice horizontally. Whip the chocolate cream with the whisk of the hand mixer. Halve the cream, spread one half on the two lower cake layers and place on top of each other. Place the upper cake layer on top.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Let it cool down on a cake rack. Remove the base from the tin and remove the baking paper. Cut the cake twice horizontally. Whip the chocolate cream with the whisk of the hand mixer. Halve the cream, spread one half on the two lower cake layers and place on top of each other. Place the upper cake layer on top. Spread the cake with the remaining chocolate cream. Whip 200 g cream until stiff. Pour into a piping bag with perforated spout. Spray strips onto the cake. Sprinkle the cake with the chocolate curls. Chill for about 1 hour. Dust with icing sugar
4
Spread the cake with the remaining chocolate cream. Whip 200 g cream until stiff. Pour into a piping bag with perforated spout. Spray strips onto the cake. Sprinkle the cake with the chocolate curls. Chill for about 1 hour. Dust with icing sugar
5
waiting time approx. 13 hours