Zebra Cake

Ingredients

for the dough:

3 eggs

75 g sugar

1 packet vanilla sugar

90 g flour

1 packet chocolate pudding

1 teaspoon baking powder

For the frosting:

20 g gelatin

4 egg yolks

200 g sugar

250 ml milk

750 g cottage cheese

Lemon juice

500 ml cream

2 tbsp cocoa powder

1 packet sweet straws

Preheat oven to 190°C. To prepare the sponge cake, separate the egg whites from the yolks and beat the whites until stiff. Beat the egg yolks with 3 tbsp hot water, sugar, and vanilla sugar. Mix the flour with the baking powder and pudding mixture, then sift it over the yolks.

Pour the whipped egg whites on top and fold gently. Line the bottom of a springform pan with parchment paper and spoon the batter into the pan. Bake for 25 minutes. Remove the finished sponge cake from the oven and let it cool.

To make the cream, soak the gelatin. Mix the egg yolks with the milk in a saucepan with the sugar. Bring almost to a boil and remove from the heat. Let it cool slightly, then dissolve the gelatin in the warm cream.

Mash the cottage cheese, mix it with lemon juice, and add it to the cooled cream. Whip the cream, set aside a small amount (100 g) for decoration, and mix the rest with the cream. Divide the cream into two parts, adding cocoa powder to one.

Remove the sponge cake from the pan, place it on a serving plate, and place the edge of the pan around it. Layer on a layer of white cream, then a layer of dark cream. Alternate the two creams in this manner. Refrigerate the cake overnight. Before serving, decorate the cake with rosettes of whipped cream and chocolate-covered crispy straws.

Enjoy!