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list-icon8% Rabatt nur gültig bis 02.09.2025 mit Code - SUMMERSALE8
list-icon8% discount only valid until 02.09.2025 with code - SUMMERSALE8
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Ingredients

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4 Tablespoon(s) apricot jam
2 Tablespoon(s) egg replacer powder
150 g sugar
200 g flour
3 Tablespoon(s) cocoa powder
100 ml soy drink
1 Pinch(es) lemon zest, freshly grated

Preparation

  • Preparation time: 25 min
  • Cooking time: 40 min
  • Total time: 1 h 5 min

1. Stir Alsan, vanilla sugar, sugar and jam until smooth.
2. Stir egg substitute powder together with 4 tablespoons of hand-hot until smooth and add to the margarine mixture.
3. Mix flour and baking powder in a mixing bowl, add to the rest of the ingredients and stir with the addition of soy drink to a smooth dough.
4. Halve the dough - mixcocoa powder with one half and lemon rind with the other half.
5. Grease jars thoroughly with Alsan and sprinkle with flour. Fill in the bright and dark blatter alternately: a tablespoon of dark dough in the center followed by a tablespon of bright dough and so on. Fill jars only ¾ with dough and bake (unclosed!!!) at 180 °C in a preheated oven for 30-40 minutes (check in between with a wooden skewer, if the cake is ready). The Zebra Cake stay fresh and juicy up to 4 weeks! Seal the jars immediately after baking with rubber ring and lid with clamps or screw lid and store cool.

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