Zebra cake
Our zebra cake is mixed together in a flash and tastes incredibly juicy. The unusual pattern makes the cake an absolute eye-catcher for children’s birthdays and parties!
INGREDIENTS
FOR THE DOUGH
5 eggs (size M)
250 g sugar
1 pack of vanilla sugar (8 g)
1 pinch of salt
120 ml milk (1.5% fat)
250 ml sunflower or rapeseed oil
450 g flour (type 405)
1 pack of baking powder (16 g)
1 tsp lemon zest
3 tbsp baking cocoa
FOR THE Icing
150 g icing sugar
4 tbsp lemon juice
ALSO
some butter for the mold
PREPARATION
1. For the dough, beat the eggs with sugar, vanilla sugar and salt until frothy. Add milk and oil and work everything into a smooth dough.
2. Mix the flour and baking powder, stir into the egg mixture with lemon zest and beat everything together for 2 minutes until frothy. Pour half of the dough into another bowl and stir in the cocoa and remaining milk.
3. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees), grease a springform pan (Ø 26cm) with butter. Alternately put about 2 tablespoons of the light and dark dough into the middle of the springform pan base. The dough will start to spread outwards and this will give it the zebra look.
4. Bake in the preheated oven for about 40 minutes and leave to cool on a cake rack. Remove the zebra cake from the pan. Mix the icing sugar with the lemon juice, brush the cake with it and garnish with sugar pearls if desired. Enjoy!
