Zebra pie in a redmond slow cooker

No matter how many city confectioneries and cafes come up with new sweets, they cannot be compared with homemade cakes. Someone will disagree with me fundamentally, and has the right to do so. I believe that in a house where children make noise, their laughter is heard, where loving and beloved people live, it must definitely smell like sweet pastry. That is why I approach the preparation of homemade delicacies responsibly and with a certain trepidation: again and again I want to serve something like that for tea, surprise my family, please them. The best indicator of delicious homemade cakes is an empty plate in seconds.
Recently, I have adapted to baking pies and cakes in a slow cooker. The biscuits in it turn out to be simply fabulous, lush, tender, the basis for the honey cake also comes out well, and there have never been any complaints about the Zebra pie. However, I quickly get tired of cooking the same thing according to traditional recipes, I want new tastes, new dishes and new culinary emotions. Therefore, I bring to your court the Zebra pie with custard (baked in the Rebmond-RMC-M4505 slow cooker).

Taste Info Sweet pies

Ingredients

• for the test:
• eggs - 3 pcs.;
• flour - 250 g;
• sugar - 180 g (this is a full 250-gram glass);
• sour cream - 250 g;
• butter - 100 g + a small piece for greasing the mold;
• soda - 0.5 teaspoon + vinegar to extinguish it;
• cocoa powder - 2.5 tablespoons.
• for custard:
• flour - 2 tablespoons;
• sugar - 6 tablespoons;
• milk - 350-370 g;
• butter - 60 g.

Cooking time: 1 hour 30 minutes Difficulty: Medium

How to cook a Zebra cake with custard in a Redmond slow cooker

Those housewives who have prepared and are preparing this “striped” pie know what, how much and when to put. Well, if someone takes up homemade baking for the first time and starts with the proposed recipe, step-by-step photos will help you with this.
So, we combine the eggs with sugar.


Beat the mass until fluffy. Add softened butter (almost runny) and continue beating.


Next up is sour cream.


It is better to take this product with high or medium fat content. If you have liquid sour cream, then you may have to add a different amount of flour than indicated in the recipe. Keep this in mind. Pour flour, mix, bring to the consistency of a very thick jelly.

When preparing the dough for this pie, I almost never let go of the mixer. With it, it is most convenient to knead high-quality dough without lumps.
Add baking soda to the bowl and mix again.
Remember, if you extinguish the baking soda poorly, its smell will be present in the baking.

We prepare another clean, dry bowl, where we shift half of the resulting dough. In one of the servings, no matter which one, add cocoa powder.


Mix thoroughly until a homogeneous mass is obtained, both in color and in consistency.


Lubricate the bowl of the multicooker with butter, arm ourselves with two tablespoons and alternately put the white and dark dough on top of each other (one spoon each).


It is ideal, of course, to start from the middle and continue so that the “striped” path spreads in a circle. She slightly changed the route for me, going clockwise.

When the Zebra is assembled, put the bowl in the Redmond slow cooker or any other, bake with the lid closed for 1 hour on the Baking mode (this program lasts exactly 60 minutes for me). You focus on the readiness of the cake and the power of the multicooker.
We take out the Zebra cupcake from the multicooker bowl, let it cool and cut it into two cakes.
Set aside for a while and do the custard.
In a saucepan combine flour and sugar.


I have been using this custard recipe for several years now. He almost never let me down. There was a case, but it was my own fault. Added flavored milk. I tried it first, it turned out to be still sweet, not sour, but had a barely perceptible sour smell. Thin pancakes with such milk would turn out delicious, so I decided that it could also be used for cream. But during the cooking process, I realized that the smell did not disappear anywhere. As a result, my cream was sweet, but with a specific smell. From now on, I take only the best, freshest milk for custard (at least I try). I hope you take this advice into account and do not repeat my mistake.
Pour milk at room temperature into a saucepan and beat with a mixer.


It is important not to allow lumps to form. We send the contents to the most minimal fire and, stirring constantly, let it boil. Immediately remove, put the oil, beat again. When the mass becomes homogeneous, the cream is ready.

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Lubricate them first with one cake as in the photo.


Then we put the second one and thoroughly coat it along with the sides of the pie. Sprinkle with crushed cookies - the treat is ready!


To make Zebra even tastier, keep the pie for an hour or two in the refrigerator. Enjoy your meal!