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Zebra Cake in The Glass
Ingredients
4
tb
apricot jam
2
tb
egg replacer powder
200
g
flour
1
Bag(s)
vanilla sugar
100
ml
soy drink
1
Pinch(es)
lemon zest, freshly grated
Preparation
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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