Name: Zebra Cake
Total time: 1 h

For the zebra cake, line a cake pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 190 °C (top and bottom heat).Sift flour, baking powder and mix with hazelnuts. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon peel until well frothy (at least 10 min.). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Pour the mixture into the cake tin, smooth out and bake for approx. 15 minutes on the bottom rack. For the white chocolate cream, chop the couverture finely and melt slowly over a bain-marie. Whip the cream until semi-stiff and chill. Soak the gelatine in cold water. Carefully beat egg in a bowl also over a warm water bath until foamy.

Squeeze gelatine well, warm slightly with the white rum until gelatine has dissolved. Then add to the foamy beaten egg and mix until smooth.

Allow the white chocolate mixture to cool slightly and stir in the gelatin-egg-rum mixture. Stir in 3 tablespoons of the whipped cream, stir until smooth, then fold in the remaining whipped cream.Do the same process with the milk chocolate cream.

Alternate filling the 2 creams on the cooled cake base. Using a wooden spoon, make twisting motions in one direction, as when marbling a marble cake, then fold in the

Zebra Cake

Cake base:

White chocolate cream:

Milk chocolate cream:

Set:

Also:

Instructions:

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