Small Shapes: Zebra Cake with Orange Icing

Separate the eggs. Whip the egg yolks with the sugar and vanilla sugar until frothy, slowly add the oil and water, stir well. Mix the flour with the baking powder and stir in. Beat the egg whites with a pinch of salt until stiff and fold into the batter.

Divide the dough, stir in half of the cocoa. Grease the springform pan or rinse the silicone form with cold water, swivel out the pan with breadcrumbs.

To preserve the zebra structure, place 2 tablespoons of white dough in the middle of the mold, then 2 tablespoons of dark dough on top. Repeat this until the batter is used up. Do not stir, the dough runs wide in the mold itself. Bake in the preheated oven at 160 degrees for about 40 minutes. (Chopstick sample)

Let cool a little in the mold. Poke holes in the cake with a chopstick. Mix the powdered sugar with the orange juice and pour a spoonful over the cake. Let cool down well.

It is best to bake the cake the day before, then it can go well. If necessary, sprinkle with powdered sugar. Good Appetite