The Best No-Baking Zebra Cake Recipe

Learn how to make The Best No-Baking Zebra Cake easily at home with handy ingredients, it will not take you a lot of time to be ready.

This zebra cake is super easy to make, with a fluffy, and soft mixture, and you need no baking.

Also, this flavorful recipe combines vanilla and chocolate layers, to finally get a delightful zebra cake. So, give it a try and impress your family.

Ingredients:

The cake crust :

• 180g of shortbread chocolate chip cookies
• 70g of butter

The cream mixture:

• 200g of cream (with 30-35% of fat content)
• 400g of sour cream (you can replace it with natural yogurt)
• 300g of condensed milk
• 100g of milk
• 30g of cocoa powder
• 15g of vanilla sugar
• 20g of gelatin

Directions:

The cake crust :

1. Firstly, start by grinding your cookies in a blender, or make them in a bag and roll them by using a rolling pin.
2. Then, in a medium bowl, add crushed crumb with 70g of melted butter, and mix it all together. If your mixture is dry add 1 tbsp of milk and combine.
3. In a greased mold with a diameter of 18cm, pour your crumb mixture evenly on the bottom, cover the form with a cling film and refrigerate.

The cream mixture:

1. In a small bowl, pour 100g of milk over 20g of gelatin, stir, and set aside.
2. Add 300g of condensed milk to 400g of sour cream in a large bowl. Mix with a whisk until all is combined and homogeneous. Then, pour the prepared gelatin into the cream and condensed milk combination, stirring until the gelatin is incorporated. Next, mix everything at low speed, with a mixer until you get a smooth cream.
3. Add 200g of cream to another large bowl, and beat at medium speed until you get a fluffy and smooth creamy mixture.
4. Now, pour the sour cream and gelatin mixture into the cream combination, and keep mixing until nicely combined. Then, divide the combination into two equal parts and run it in different bowls.
5. Add 15g of vanilla sugar to the first bowl and mix until your vanilla sugar is dissolved. Then, add 30g of cocoa powder and mix until well combined.
6. After pouring the combination, melt both the vanilla sugar combination and the cocoa powder combination.
7. Pour 6 tbsp of cocoa powder cream as a first layer and spread evenly over the entire surface. Then, add 4 tbsp of white vanilla cream to the middle, next, add 4 tbsp of cocoa powder cream to the middle, and repeat the process until you finish all the cream mixture.
8. Draw a wooden skewer to form nearly 16 shallow lines to the center, remember to wipe the skewer with a napkin every time.
9. Then, cover the cake with a cling film, and refrigerate for about 4 hours, or until it hardens completely.
10. Remove the cake from the refrigerator, free it from the mold, and your cake is ready to eat.
11. Serve and enjoy