Zigzag cake: A delightful blend of crunch and cream
The Zigzag cake is one of those recipes that is certainly worth including in your cookbook. This impressive cake with tea biscuits is perfect for holidays, family gatherings, or afternoon snacks with friends.
Zigzag cake with tea biscuits and cream looks appetising even on a small plate. Within the cocoa sponge layers lies a vanilla pudding. It also surprises with its taste, as the embedded tea biscuits add a delicate crunch. This dessert is an ideal combination of sweetness and structural pleasure for the palate.
Zigzag cake with tea biscuits
Although there are many dessert recipes to choose from, this Zigzag cake is incredibly popular in my home. It is not only tasty but also delightful. Once sliced, it impresses with its appearance and practically begs you to eat at least a piece.
How to make a Zigzag cake? It’s actually quite easy. Choose high-quality tea biscuits, preferably with a high butter content and no artificial additives. They will add crunchiness to the entire cake. Along with a delicious and simple pudding cream and sponge, you can enjoy the taste.
Ingredients:
- 240 grams of plain flour,
- 1 egg,
- 60 ml of oil,
- 50 grams of sugar,
- 180 ml of milk,
- 2 teaspoons of cocoa,
- 2 teaspoons of baking powder,
- 2 tablespoons of 18% sour cream
Pudding mixture:
- 3 vanilla puddings,
- 1 litre of milk (250 ml for pudding),
- 50 grams of sugar,
- 100 grams of butter tea biscuits,
- 100 grams of cocoa tea biscuits,
- 100 grams of butter.
Preparation Method:
Step 1. Sift the flour into a large bowl. Add cocoa, sugar, baking powder, an egg, and milk. Pour in oil, add sour cream, and blend until uniform.
Step 2. Line the bottom of a baking pan approximately 28x18 cm with parchment paper. Pour in the prepared mixture and put it in an oven preheated to 180°C. Bake for 35 minutes.
Step 3. Pour the pudding into a bowl and mix with 250 ml of milk. Boil the remaining milk and add the dissolved pudding powders. Heat until the mixture thickens. Add crumbled tea biscuits and mix. Let cool.
Step 4. Cut the baked and cooled cake into two layers. Spread the entire pudding mixture with tea biscuits over one, and cover with the other part. Sprinkle with icing sugar. Refrigerate for 4 hours for the pudding mixture to set properly.
Step 5. Cut the ready Zigzag cake into portions and serve it to your loved ones. It can be stored in the refrigerator for 1-2 days, but due to the cream content, it is not recommended to freeze it. Enjoy!
