Zebra Cake In The Glass

Ingredients (for four people):

  • 150g margarine
  • 2 tablespoons egg replacer powder
  • 150g sugar
  • 200g flour
  • 1 pack vanilla sugar
  • 1/2 pack baking soda
  • 3 tablespoons cocoa powder
  • lemon zest, freshly grated
  • 100ml soy drink
  • 4 tablespoons apricot jam


  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.

A recipe from Sophie Mathisz & Miriam Spann

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