Zebra pie on milk

8 servings
1 hour

We will cook both types of dough (chocolate and white) at the same time, like real pros! If you don't feel so confident in yourself, you can make one dough first and then another. Where to start - it's up to you. So, take two bowls. Drive a chicken egg into each and pour in the sugar. Add the salt and vanilla sugar. Salt will enrich the taste of the future pie.

With a whisk, mix both mixtures alternately for a couple of minutes until light bubbles form. There is no need to achieve complete dissolution of sugar at this stage, it will still have time to melt.

Pour in the milk. It can be either cold or room temperature. I used milk with 3. 2% fat percentage. The taste of the pie will also depend on the fat content of the milk. As an evil, the harsh law & quot; The fatter, the tastier & quot; works here too. . . Mix both mixtures alternately again with a whisk.

Pour the entire volume of soda (intended for two types of dough) into a small bowl and extinguish it with the entire volume of lemon juice. With a teaspoon, distribute the soda equally between the two bowls. If one bowl gets a little less, and another - a little more soda, then absolutely nothing terrible will happen. Soda is extinguished with lemon so that the pastries rise well, are lush and completely baked inside.

Add cocoa to the future chocolate dough. It will be better to sift it through the strainer to break the lumps. It is not necessary to mix until you need not to stain the whisk. This is not laziness, but a rationalizing idea: ) We do not add anything to white dough at this stage, it misses the move.

Sift the flour into the white dough in parts, stirring the mixture with a whisk. At the very end, add sunflower oil and stir again. White dough is ready! In the same parts, sift the flour into the chocolate dough, mix until smooth, and at the end stir in the sunflower oil. Chocolate dough is ready! You can get more/less flour. Navigate the test. It should be smooth at the expense of oil and a little liquid to flow freely from the spoon.

Brush the bottom of the baking tin with a drop of sunflower oil to make it easier to take out the cake later. I have a round silicone shape with a diameter of 22cm. Take two tablespoons. One for white, the other for chocolate dough. Now you need to pour the dough in a tablespoon into the very center of the form, alternating between chocolate and white dough. A spoon of chocolate, then a spoon of white, and so on, until the whole dough is over.

This is what my pie looks like before the final stage. Circles are clearly visible. For me, the process of pouring out the dough was quite tedious, but it is through this technology that the beautiful pattern of the pie is achieved. By the way, it seems to me that if the last spoon is with chocolate dough, then the pie, in general, will look more winning.

You can decorate the top of the pie with an intricate pattern. With a regular toothpick, draw a few rays from the center to the edges. And then between these beams do a few more, just the opposite: from the edges to the center. Bake the pie in the oven preheated to 180 degrees for half an hour to forty minutes, depending on the oven. Check readiness with toothpick. If you pierce the very center of the pie, the toothpick should remain dry.