Juana's monastery cake with zebra icing

Ingredients for 1 servings:

• 100 g margarine or soft butter
• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 100 ml cream or whole milk
• 200 g flour
• 3 tsp baking powder
• 100 g almond(s), ground
• 100 g hazelnuts, ground
• 150 g dark chocolate, cut into small pieces
• 200 g dark chocolate coating
• 40 g white chocolate coating

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for children and chocolate chip fans

Cream the margarine or butter until fluffy. Add the eggs, sugar, vanilla sugar, and cream and beat until creamy. Stir in the flour mixed with the baking powder. Fold in the ground almonds and hazelnuts, along with the chocolate chips. Pour the batter into a greased 28-30 cm loaf pan. Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (convection oven) for 60-70 minutes (test with a toothpick). Cover the cooled cake with 200g of melted dark chocolate. Then draw stripes of melted white chocolate over the dark icing (alternatively, you can use regular chocolate and a little Palmin).