Raspberry “Zebra”
by Editorial Staff
Spectacular and deliciously delicious two-color pie, which, unlike the classic “Zebra”, is prepared with the addition of raspberries. Therefore, the pie slice is formed from light and bright pink stripes.
Cook: 1 hour 30 mins
Servings: 6-8
Ingredients
- Raspberry – 150 Grams
- Chicken eggs – 2 Pieces
- Sunflower oil (refined) – 50 Milliliters
- Wheat flour (first or highest grade) – 100 grams
- Whole grain wheat flour – 50 Grams
- Sour cream (15-20 percent fat) – 150 grams
- Granulated sugar – 100 Grams
- Baking powder – 10 grams
Directions
- Prepare the food you need. The raspberries for this pie can be used both fresh and frozen.
- Chop the berries with a hand blender.
- Pass the chopped raspberries through a fine sieve to remove seeds.
- Beat the eggs with granulated sugar into a light, airy mass, using a whisk or mixer. Add sour cream and sunflower oil, stir gently.
- Pour the sifted whole grain flour into the mixture and stir gently from bottom to top.
- Prepare a mixture of white flour and baking powder, separate 30 grams from it to add to the raspberry puree. Sift the remaining mixture into the dough and stir.
- Separate about a third of the total dough and mix with the raspberry puree prepared earlier.
- Add the previously sifted flour mixture to the raspberry mass and mix gently until a smooth dough is obtained.
- Place 2-3 tablespoons of each dough in the center of the prepared form, alternating between them. Since the dough for raspberry “Zebra” has a sour cream consistency, it spreads well and the layers are uniform.
- When both types of dough are in the form, place the future pie in an oven preheated to 180 degrees and bake for 45-55 minutes, checking the readiness of the “Zebra” with a wooden stick. Let the baked goods cool slightly, transfer to a platter and, if desired, decorate with powder and thick jam.
- Cut the raspberry “Zebra” into portions and serve with tea.
Bon Appetit!
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