Zebra cake in the Power AirFryer

Ingredients for 1 servings:

• 3 eggs, size M
• 1 pinch of salt
• 60 ml water, lukewarm
• 120 ml oil
• 120 g sugar
• 180 g flour
• 1 tsp, leveled baking soda
• 1 tbsp, heaped cocoa powder, dark
• 70 dark chocolate coating
• 10 g vegetable fat (Palmin)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

from an 18 cm springform pan with a height of 8 cm

Separate the eggs. Beat the egg whites with salt until stiff. Whisk the egg yolks with sugar and water until creamy, then gradually add the oil. Mix the flour with the baking soda. Pour the stiffly beaten egg whites onto the creamy egg yolk mixture. Sift the mixed flour on top and carefully fold in until a smooth mixture is formed. Divide the batter in half and sift the cocoa powder into the other half and stir in. Grease a small springform pan (18 cm diameter, 8 cm high) with butter. Now alternate 2 tablespoons of light batter and 2 tablespoons of dark batter into the center of the pan and continue until all the batter is used up. Place the pan on the oven rack and slide it into the second shelf of the Power AirFryer. Bake the cake at 160 °C for approx. 30 minutes. Melt the chocolate coating with the Palmin in a water bath and coat the cake with it immediately after baking.