Leopard cake you can prepare from any sweet or savory dough. This "bread", actually a cake, will draw a sigh and hold the attention of every sweet tooth. And the taste? Try to prepare it, and judge for yourself...
Leave one third white, and color the other two parts with natural or artificial edible colors (one part lighter brown, the other darker).
For those who like to experiment in the kitchen, we suggest the following combination.
Leopard cake - Kristina Gašpar - Recipes and Cookbook online
Leopard cake can be prepared from any sweet or savory dough. This "bread", actually a cake, will draw a sigh and hold the attention of every sweet tooth. And the taste? Try to prepare it, and judge for yourself...
Ingredients for the first part:
- 250 g of white flour (type 400)
- 1 spoon of sugar
- 1 bag of vanilla sugar
- 0,5 teaspoons of dry yeast
- 1 tablespoon butter (melted)
- 1,5 dl milk (warm)
Ingredients for the second part:
- 50 g of wholemeal flour
- 100 g flour type 500
- 1 teaspoon of sugar
- 1 bag of vanilla sugar
- 1 tablespoon of chocolate powder
- 0,66 teaspoons of dry yeast
- 1 tablespoon butter (melted)
- 90 ml of milk (80-90 ml, warm)
Ingredients for the third part:
- 150 g flour type 500
- 25 g of cocoa
- 30 g of sugar
- 1 bag of vanilla sugar
- 0,66 teaspoons of dry yeast
- 1 tablespoon butter (melted)
- 1 dl milk (warm)
- Combine the dry ingredients, add the liquid and knead a smooth dough. (If some of the dough sticks, add a little flour, about half a tablespoon.)
- Wrap the dough and leave it in a warm place to rise.
- Divide the dough into the same number of parts (6-7).
- Line the bread pan with baking paper.
- First shape the light brown dough (part 2) - make snack rolls, approx.
- Then form the same rolls from the thin dough, press them with your palms to flatten them, and then thin them out with a rolling pin.
- Coat the dark dough with water, put a lighter roll on it and roll it up.
- Roll out the white dough in the same way as the dark dough.
- Coat it with water, put the previously obtained roll and twist.
- Repeat the process until you have used all the pieces of dough. (The resulting rolls can be thinned out with your hands and cut in half for smaller patterns.)
- Arrange them in a pattern.
- Brush each roll with water (so that they stick together better during baking).
- Let the bread double in size (keep it in a warm place).
- Coat it with a mixture of egg yolk, vanilla sugar and milk (1 egg yolk, 1 teaspoon of vanilla sugar and 1 tablespoon of milk).
- Bake the bread in a heated oven at 150-165 degrees for 15 minutes, increase the temperature to 170-180 and bake for another 20-25 minutes.
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