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🍰 Zebra Cake

575 kcal · 30 min · 4 servings

Ingredients

• Eggs 5 pcs.
• Salt 1 pinch
• Butter 1 tbsp.
• Sugar 220 g
• Vanilla Sugar 1 packet
• Rapeseed oil 250 ml
• Milk 100 ml
• Mineral water, classic 100 ml
• Wheat flour, Type 405 380 g
• Baking powder 1 packet
• Cocoa powder 30 g
• Cake glaze, milk chocolate 200 g
• Cake glaze, cocoa 100 g

Instructions

1. 1. Attach the whisk to the mixing bowl.
2. 2. Separate the eggs and set the yolks aside.
3. 3. Put the egg whites into the mixing bowl.
4. 4. Whip the egg whites with the measuring cup for 4.5 minutes on speed 4 until stiff.
5. 5. Add a pinch of salt through the opening after half the time has passed.
6. 6. Remove the whisk.
7. 7. Turn the meringue over.
8. 8. Chill the meringue.
9. 9. Grease a springform pan with butter.
10. 10. Dust the pan with flour.
11. 11. Preheat the oven to 180 °C.
12. 12. Put the egg yolks into the mixing bowl.
13. 13. Put the sugar into the mixing bowl.
14. 14. Put the vanilla sugar into the mixing bowl.
15. 15. Mix everything with the measuring cup for 1 minute on speed 4 until foamy.
16. 16. Set the device to 3 minutes and speed 3 without the measuring cup.
17. 17. Add the room-temperature rapeseed oil through the opening.
18. 18. Add the room-temperature milk through the opening.
19. 19. Add the room-temperature mineral water through the opening.
20. 20. Mix the flour with the baking powder.
21. 21. Sift the flour mixture over the batter.
22. 22. Process everything for 1 minute on speed 4 to form a smooth dough.
23. 23. Push the dough against the inner wall of the mixing bowl with a spatula.
24. 24. Mix the dough again for 15 seconds on speed 4.
25. 25. Reattach the whisk to the mixing bowl.
26. 26. Sift the cocoa powder into the dough.
27. 27. Add half of the meringue.
28. 28. Mix everything for 30 seconds on speed 4 until smooth.
29. 29. Gently fold the remaining meringue into the light dough with a spatula.
30. 30. Put 1 tablespoon of the light dough in the center of the springform pan.
31. 31. Put 1 tablespoon of the dark dough mixture followed by 1 tablespoon of the light dough in the center.
32. 32. Repeat this alternately until all the dough is filled.
33. 33. Avoid helping with the spoon or shaking the pan.
34. 34. Bake the cake for about 50 minutes.
35. 35. Do a toothpick test with a wooden skewer.
36. 36. Extend the baking time if necessary.
37. 37. Take the cake out.
38. 38. Let the cake rest in the pan for about 10 minutes.
39. 39. Release the cake from the pan.
40. 40. Let the cake cool on a cake rack for another 10 minutes.
41. 41. Heat the dark cake glaze according to the package instructions in a water bath.
42. 42. Spread the glaze evenly on the cake.
43. 43. Let the glaze cool for about 5 minutes.
44. 44. Prepare the light cake glaze in a water bath as well.
45. 45. Draw circles on the cake through a small opening in the packaging.
46. 46. Draw lines from the center of the cake to the edge through the lines of the light glaze with a wooden stick.
47. 47. Let the glaze cool completely.
48. 48. Enjoy!

Nutrition per serving

• kcal: 575
• Protein: 9 g · Fett/Fat: 32 g · Carbs: 65 g