Classic German Zebra Cake with Cherries
Ingredients
- 6 eggs (size M)
- 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
For the pan
- butter for greasing the pan
- flour for dusting the pan
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees)
Grease a 26 cm springform pan with butter and dust with flour
Beat eggs with sugar and vanilla sugar until foamy
Slowly pour in 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 and lump-free
Divide the batter: leave 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 drip dry
Starting with the light batter, alternately spoon layers of batter into the center of the pan
Once the bottom is covered with layers, distribute the drained cherries evenly over the batter
Continue layering the batters until all batter is used
Bake the cake for 70 minutes or until a toothpick inserted comes out clean
Let the cake cool completely in the pan
If desired, dust the cooled cake with powdered sugar
Notes
The cake yields about 12 servings
