Zebra Cake in The Glass

Name: Zebra Cake in The Glass
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 portions
Ingredients: apricot jam; margarine; egg replacer powder; sugar; flour; vanilla sugar; cocoa powder; soy drink; lemon zest, freshly grated

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 h 5 min

Difficulty: easy

Ingredients

4 Tablespoon(s) apricot jam

150 g margarine

2 Tablespoon(s) egg replacer powder

150 g sugar

200 g flour

1 Bag(s) vanilla sugar

3 Tablespoon(s) cocoa powder

100 ml soy drink

1 Pinch(es) lemon zest, freshly grated

Preparation

1. Stir Alsan, vanilla sugar, sugar and jam until smooth.

2. Stir egg substitute powder together with 4 tablespoons of hand-hot until smooth and add to the margarine mixture.

3. Mix flour and baking powder in a mixing bowl, add to the rest of the ingredients and stir with the addition of soy drink to a smooth dough.

4. Halve the dough - mixcocoa powder with one half and lemon rind with the other half.

5. Grease jars thoroughly with Alsan and sprinkle with flour. Fill in the bright and dark blatter alternately: a tablespoon of dark dough in the center followed by a tablespon of bright dough and so on. Fill jars only ¾ with dough and bake (unclosed!!!) at 180 °C in a preheated oven for 30-40 minutes (check in between with a wooden skewer, if the cake is ready). The Zebra Cake stay fresh and juicy up to 4 weeks! Seal the jars immediately after baking with rubber ring and lid with clamps or screw lid and store cool.