Raspberry “Zebra”

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

1. Prepare the food you need. The raspberries for this pie can be used both fresh and frozen.

   

2. Chop the berries with a hand blender.
3. Pass the chopped raspberries through a fine sieve to remove seeds.
4. Beat the eggs with granulated sugar into a light, airy mass, using a whisk or mixer. Add sour cream and sunflower oil, stir gently.
5. Pour the sifted whole grain flour into the mixture and stir gently from bottom to top.
6. 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.
7. Separate about a third of the total dough and mix with the raspberry puree prepared earlier.
8. Add the previously sifted flour mixture to the raspberry mass and mix gently until a smooth dough is obtained.
9. 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.

   

10. 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.
11. Cut the raspberry “Zebra” into portions and serve with tea.

Bon Appetit!