Raspberry “Zebra”
Description
It pairs perfectly with tea and coffee. You can make such an eye‑catching festive cake not only with raspberries. Cherries (pitted), red currants, or strawberries work excellently for this. Also keep in mind that when using frozen berries, they must be thawed in advance.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Raspberries for this pie can be used both fresh and frozen.
- 2
Step 2
Blend the berries using an immersion blender.
- 3
Step 3
Pass the chopped raspberries through a fine sieve to remove the seeds.
- 4
Step 4
Beat the eggs with granulated sugar into a light, airy mixture, using a whisk or mixer. Add sour cream and sunflower oil, and mix gently.
- 5
Step 5
Add the sifted whole‑grain flour to the resulting mixture and gently fold it from the bottom up.
- 6
Step 6
Prepare a mixture of white flour and baking powder, set aside 30 grams of it for later addition to the raspberry puree. Sift the remaining mixture into the dough and mix.
- 7
Step 7
Separate about one third of the total dough and mix it with the raspberry purée prepared earlier.
- 8
Step 8
Add the previously sifted flour mixture to the raspberry mass and gently stir until a homogeneous dough is obtained.
- 9
Step 9
Place 2–3 tablespoons of each type of batter in the center of the prepared pan, alternating them. Since the batter for the raspberry “Zebra” has a sour‑cream‑like consistency, it spreads well and the layers turn out even.
- 10
Step 10
When both types of dough are in the pan, place the future cake in a preheated 180 °C oven and bake for 45–55 minutes, checking the “Zebra” for doneness with a wooden skewer. Let the bake cool slightly, transfer it to a plate, and optionally decorate with powdered sugar and a thick jam.
- 11
Step 11
Cut the raspberry “Zebra” into serving-sized pieces and serve with tea.