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NITSCKIE
Zebrataart
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Ingredients
Directions
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Preheat the oven to 170ºC.
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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.
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Pour half of this mixture into a second bowl.
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Sieve above 1 bowl 175 grams of self-rising flour and mix 1/2 teaspoon of baking powder and the lemon zest.
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Sieve the rest of the self-rising flour and mix the rest of the baking powder, the cocoa and orange zest.
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Line the bottom of the spring form with baking paper.
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Fill 1 piping bag with the vanilla batter and 1 piping bag with the chocolate batter.
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Cut a tip off the piping bags.
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Spray a little vanilla batter in the middle of the bottom of the spring form.
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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.
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Keep repeating this until the piping bags are empty.
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Bake the cake in the middle of the oven in 40-45 minutes.
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Put a skewer in the middle of the cake and see if the skewer comes out clean: then the cake is done.
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Leave the cake outside the oven for 10 minutes.
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Carefully loosen the edge of the cake and allow the cake to cool.
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Beat the crème fraîche with the other vanilla sugar.
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When the top of the cake rolls something bread, cut it if necessary.
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Brush the top with the crème fraîche and spread the fruit and mint leaves over it.
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Sprinkle with icing sugar.
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Nutrition
685Calories
Sodium0% DV0g
Fat66% DV43g
Protein20% DV10g
Carbs21% DV64g
Fiber0% DV0g
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