Liquorice Zebra Cake

Ingredients for 1 servings:

• 250 g chocolate cookies
• 80 g butter, melted
• 1 tbsp schnapps (salmiakki)
• 1 tbsp cocoa powder
• 5 sheets of gelatin
• 250 ml liqueur (salmiakki)
• 250 ml water
• 2 tbsp sugar
• 1 tbsp cornstarch
• possibly food coloring, black, approx. 1 curd
• 600 g vanilla yogurt
• 600 g quark
• 1 packet of vanilla sugar
• 30 g sugar
• 70 ml water
• 8 sheets of gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 13 hours 40 minutes

without baking

Line a 24cm springform pan with baking paper and grease. Crush the biscuits in a blender. Shake the liqueur well, then combine with butter, cocoa powder, and biscuit crumbs. Pour into the springform pan as the base. Chill. For the filling, soften the gelatin. Combine the liqueur and water in a saucepan and mix with the cornstarch and sugar. Bring to a boil, let cool, and then add the softened gelatin. Once the gelatin has dissolved, cool to room temperature in a cold water bath while stirring. Add black food coloring, if desired. For the vanilla filling, mix the yogurt with the quark, vanilla sugar, and sugar until creamy. Heat the water and gelatin in a saucepan until the gelatin has dissolved, then stir into the quark mixture. Alternate small amounts of the licorice and vanilla fillings over the cake. The smaller the portions, the more pronounced the pattern will be. Refrigerate the cake overnight.