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Zebra cake on sour cream and kefir
12 servings7 hours
Wheat flour - 220 gr, Cocoa powder - 20 gr, Soda food - 1 g, Disintegrant - 5 g, Salt - 0.5 g, Eggs - 3 pcs., Butter - 125 gr, Kefir - 200 gr, Sugar - 130 gr, Vanilla sugar - 10 gr, Wheat flour - 220 gr, cocoa powder - 20 gr, baking soda - 1 gr, baking powder - 5 g, Salt - 0.5 g, Eggs - 3 pcs., Butter - 125 gr, Kefir - 200 gr, Sugar - 130 gr, Vanilla sugar - 10 gr, Sugar - 50 gr, Vanilla sugar - 5 gr, Water - 50ml, Vanilla sugar - 5g, Sour cream - 400g, Powdered sugar - 75 gr, Butter - 50 gr, Bitter chocolate - 50 gr
For the first cake, sift flour (200 g) into one bowl, add soda and baking powder. 
We mix. 
In another bowl, combine the soft butter, sugar and vanilla sugar. Beat with a mixer for 2 minutes or by hand until the sugar dissolves and the mixture is completely light and creamy. 
One at a time, we introduce the eggs and continue to beat. If the mixture is delaminated at this stage, add a teaspoon of the flour mixture after each egg is injected. This point depends on the temperatures, as well as the quality of the oil (also on the whipping rate, etc. )
In portions we introduce a mixture of flour with soda and baking powder. 
We alternate flour with kefir. 
This is the consistency of the dough comes out almost at the end of the kneading. 
We divide the dough in half. You can use the scales. 
Add cocoa to one part (it is better to sift). 
In the other - the remaining 20 g of flour (it is better to sift). 
Mix both dough until smooth and uniform. If lumps, pass the dough through a sieve. 
We line the bottom of the form with parchment (or protect it from sticking in a way convenient for you) and put the dough in the center of the form in turn 2 tbsp. dark dough and as much light. And so - until the dough is over. Shake the form a little so that the dough takes all the bottom and bubbles come out, if they are. 
Bake at 160 degrees for 45-50 minutes. If ready, take it out of the oven and leave it in uniform for 5-10 minutes. 
We remove it from the mold and let it cool completely on the grill. 
In the same way, we cook a second cake. Both cakes need to be completely cooled, otherwise the cream will melt and drain onto the dish. 
For the syrup, pour sugar and vanilla sugar into the saute pan. 
We add water and put it on fire. 
Bring to a boil and cool completely. 
We level the lines. You can just cut off your hats. 
For the cream, put chilled sour cream, powdered sugar and vanilla sugar in one chilled bowl. 
Beat everything into a lush cream. 
We collect cake. We put the first bark with a slice up on the dish. Soak it in syrup. 
We apply the cream. 
On top, put the second cake cut down, soak in the syrup and apply the cream. 
If necessary, level the cake, apply the cream to the sides. 
For glazing, melt chocolate with butter in a water bath. At first, we do not interfere with the mass to be smooth and shiny. 
Cool a little and pour into a pastry bag. There is no bag - we build a cornet made of parchment or dense film. 
We apply stripes to the cake, make leaks and a lower side. 
This is such a beauty. We put in the refrigerator for 4 hours (or more). 
We cut, admire and treat-treat. 