Zebra Cake – for Small Coffee Break.

The cake:

1. Mix the ground chia seeds with water, sugar and salt and allow to swell a little. (You can also use 3 eggs instead of chia seeds and water.)
2. Add the milk and whisk until the sugar has dissolved.
3. Let the oil run in slowly while continuing to whip.
4. Mix the flour and baking powder and gradually work into the mixture.
5. Cut the dough in half and mix the cocoa powder and two tablespoons of milk into one half.
6. Butter a 20cm springform pan and alternately fill in a well-heaped tablespoon of batter, always on top of each other in the middle of the pan.
7. Bake on the second rail from the bottom in the preheated oven to 175 ° top / bottom heat for about 1 hour. Chopstick sample
8. Take out and let cool down well.

The chocolate cream:

1. Heat the cream in a small saucepan, do not boil.
2. Break the chocolate into small pieces and melt in the cream in portions.
3. Transfer to a bowl and allow to cool. Let cool in the refrigerator.

The filling:

1. Stir the chocolate cream with the whisk. Sprinkle in the cream stiffener and salt, stir briefly and then whip until stiff.
2. Cut the cake horizontally in three parts.
3. Put a quarter of the cream on the bottom and spread it on. Put on the second bottom, spread another quarter over it and put on the lid.
4. Spread the cream all over the cake and sprinkle with dots.
5. Sprinkle with grated chocolate.
6. Chill the cake for at least an hour.

Epilogue:

1. My grandma baked the zebra cake in large for years for every birthday of her great-grandchildren. That is and will be remembered. For her birthday, my daughter wished that I would make her a zebra cake. That’s when I developed this little variant, which also tasted wonderful. As my grandmother did, I used RitterSport chocolate for the chocolate cream. We like it best here.