Jan 15, 2014

classic zebra cake


just got back home from a (couple of) afterwork drinks with our team and some ex teamies. we're the best bunch of crazies there is. different sets of individual craziness that sums up to a pretty cool craziness, altogether. i think the recipe for mutual respect for our differences is what makes working together so good. anyway, i'm bragging again. 

what i actually wanted to tell you tonight is: amaretto sour. it's currently my go to drink that i order just about anywhere (where timing is appropriate, ofc). one of my colleagues tonight told me it 'suited me'. well, thanks? i guess? or maybe not, does it mean i'm sweet but sour? haha. i could live with that. anyway, classiness is knowing your favorite drink from the menu before you actually look at it. no problem with that anytime soon.

okay, and now on to some nocturnal cake bingeing. zebra cake, anyone? i've been on the verge of a breakdown because i simply didn't come across the right (or so it seemed) recipe for a zebra bundt cake. yes, i can produce a breakdown rather easily. when really, i had the recipe right under my nose. we never see what's good when it's in front of us, we need it to be lost in chaos for us to find our way to it. sighs. in the end, yup, elisabeth fülscher did it again. or my mom could have provided one, but sometimes we're just lost in translation... i think she might have thought that i, as a self-proclaimed 'passionate cook' should know how to produce something as simple and essential as a good (perfect) zebra cake from heart, in my sleep (given that i'm half german, and that the germans are probably the gods of 'marmorkuchen'). yeah, i know. but, alas, i don't. i don't know how to make it, let alone by heart. that's why i'll never apply to any of those awesome (secretly and officially so, no?) tv cook shows. like, 'the taste'? drop dead cool. i'm binge watching it! but, soooo stressful to be a participant - or even just to watch them participate? uhm, lobster consommé and french mini chocolate lava cake with tonka bean mousse by heart, anyone? and that's just the bloody start of the recipe by heart hell. who am i fooling, i cling to my cookbooks like my life depends on them. not even an amaretto sour could do much against that fact. alas, it would probably only make matters worse. or uglier. or funnier. or all of it. good thing i only had two tonight - and i don't need to cook now. just hit 'send' and go to sleep. nighty-nighty, lovers!

classic zebra cake
recipe adapted from elisabeth fülscher (you'll just have to trust me i translated it correctly, hehe)

ingredients:
200 sugar
4 eggs
1 lemon, zest
150 butter, melted
1 dl milk
1 knife's point salt
200 g flour
1 tbsp. baking powder
79 g dark chocolate, melted
confectioners' sugar for dusting

directions:
grease and flour a bundt pan. preheat the oven to 160c / 320 f. combine sugar, eggs and lemon zest in a bowl and beat warm with a hand mixer over the water bath for 15 to minutes (no kidding - despair was near), then beat cold for 5 more minutes. the mixture needs to triple in volume and turn into a fluffy but rather stiff and solid looking cream. now alternately fold in the lightly melted (i.e. melted - but not hot) butter, milk and the flour and baking powder mixture. separate 1/4 of the mixture for the chocolate part, combine it with the (very slowly) melted chocolate. now alternately fill the pan with 2-3 tbsp. of the light dough and 1 tbsp. of the chocolate dough mix. when filled, carefully run through the mixture with a fork or a needle, to create the marble / zebra effect (note: i clearly failed at this). bake for 40 to 50 minutes. let cool a bit then carefully remove from pan and dust with confectioners' sugar while still warm. 

4 comments:

  1. love this cake!! and beautiful pictures...as always! :)
    x
    laura&nora

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  2. Zebra?? For sure not, this is a 'marble cake'!!

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    Replies
    1. for sure the author of any recipe has the freedom to dub it anyway he or she might find suitable?

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  3. Looks absolutely delectable…good go to recipes drinks or basic throw togethers that appear out of nothing are great…although i am sure you can bring as much magic as 'the taste' to dance across the senses ;) It the passion that brings everything alive not the recipe!!! Awesome as always!

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett