Zebra Cake with Cherries and Chocolate
Ingredients
- 6 large eggs
- 225 g sugar
- 1 packet vanilla sugar
- 100 g heavy cream
- 250 ml sunflower oil
- 375 g all-purpose flour
- 1 packet baking powder
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 2 tablespoons sugar
- 1 jar (350 g drained weight) sour cherries
- butter, for greasing the pan
- flour, for dusting the pan
Preparation
Preheat the oven to 180°C (convection: 160°C)
Grease a 26 cm springform pan with butter and dust with flour
Beat eggs with sugar and vanilla sugar until foamy
Slowly pour in the cream and oil while mixing
Mix flour with baking powder, sift, and fold into the batter
Mix cocoa powder with milk and sugar in a small bowl until smooth
Divide the batter in half: leave one half in the original bowl and mix the other half with the cocoa mixture in a second bowl
Drain the sour cherries and let them drain well
Starting with the light batter, alternately spoon the batters into the center of the pan to create layers
Once the bottom is covered, distribute the drained cherries over the batter
Continue layering the batters until all the batter is used
Bake for 70 minutes, or until a toothpick inserted in the center comes out clean
Let the cake cool completely
If desired, dust with powdered sugar before serving
Notes
This cake yields about 12 servings
