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🍰 Gâteau zébré

575 kcal · 30 min · 4 portions

Ingrédients

• Eggs 5 pièces
• Salt pincée
• Butter 1 c. à soupe
• Sugar 220 g
• Vanilla Sugar 1 sachet
• Rapeseed oil 250 ml
• Milk 100 ml
• Sparkling water, classic 100 ml
• Wheat flour, Type 405 380 g
• Baking powder 1 sachet
• Cocoa powder 30 g
• Cake glaze, milk chocolate 200 g
• Cake glaze, cocoa 100 g

Préparation

1. 1. Fix the whisk in the mixing bowl.
2. 2. Separate the eggs and set the yolks aside.
3. 3. Put the egg whites in the mixing bowl.
4. 4. Whip the egg whites stiff using the measuring cup for 4,5 minutes on level 4.
5. 5. After half the time, add a pinch of salt through the opening.
6. 6. Remove the whisk.
7. 7. Fold the egg whites.
8. 8. Chill the egg whites.
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 in the mixing bowl.
13. 13. Put the sugar in the mixing bowl.
14. 14. Put the vanilla sugar in the mixing bowl.
15. 15. Mix everything with the measuring cup for 1 minute on level 4 until frothy.
16. 16. Set the device to 3 minutes and level 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 sparkling 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 level 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 level 4.
25. 25. Insert the whisk back into the mixing bowl.
26. 26. Sift the cocoa powder into the dough.
27. 27. Add half of the egg whites.
28. 28. Mix everything for 30 seconds on level 4 until smooth.
29. 29. Gently fold the remaining egg whites into the light dough using a spatula.
30. 30. Put 1 c. à soupe of the light dough in the center of the springform pan.
31. 31. Put 1 c. à soupe of the dark dough mixture followed by 1 c. à soupe 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. Distribute 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 through the lines of the light glaze with a wooden stick from the center of the cake to the edge.
47. 47. Let the glaze cool completely.
48. 48. Enjoy!

Nutrition par portion

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