Zebrataart

Name: zebrataart
Total time: 30 min
Yield: 8
Ingredients: 250 milliliters sunflower oil; 250 gram sugar; 2 bag vanilla sugar; 100 milliliters milk; 4 egg; 300 gram self raising flour; 1 teaspoon baking powder; 1 teaspoon lemon zest; 40 gram cocoa powder; 1 teaspoon orange grater; 200 milliliters creme fraiche; 250 gram forest fruits; powdered sugar; 6 mint leaf

Ingredients

Directions

Preheat the oven to 170ºC.
Mix the oil, sugar, 1 bag of vanilla sugar, milk, eggs and a pinch of salt in a mixing bowl and whisk together with a whisk or hand mixer.
Pour half of this mixture into a second bowl.
Sieve above 1 bowl 175 grams of self-rising flour and mix 1/2 teaspoon of baking powder and the lemon zest.
Sieve the rest of the self-rising flour and mix the rest of the baking powder, the cocoa and orange zest.
Line the bottom of the spring form with baking paper.
Fill 1 piping bag with the vanilla batter and 1 piping bag with the chocolate batter.
Cut a tip off the piping bags.
Spray a little vanilla batter in the middle of the bottom of the spring form.
Pipe a little chocolate batter in the middle of the light vanilla batter and some vanilla batter again. It flows something like this in rings, do not iron out.
Keep repeating this until the piping bags are empty.
Bake the cake in the middle of the oven in 40-45 minutes.
Put a skewer in the middle of the cake and see if the skewer comes out clean: then the cake is done.
Leave the cake outside the oven for 10 minutes.
Carefully loosen the edge of the cake and allow the cake to cool.
Beat the crème fraîche with the other vanilla sugar.
When the top of the cake rolls something bread, cut it if necessary.
Brush the top with the crème fraîche and spread the fruit and mint leaves over it.
Sprinkle with icing sugar.