“Visit us in our peaceful kitchen with your partner/darling/honey-boo/creep (whatever you want), where you are able to be together for a romantic, relaxed and cadenced cake spooning…”Khm,would be wonderful.

This zebra-cake is made from a simple sponge-cake, which has two parts: a vanilla one and a chocolate one. It’s quite easy but I can’t say that you won’t use a lot of dishes and spoons (By the way, I have no idea why, but I always get fit of laugher on this).

Ingredients:

• 5 eggs
• 25 dkg (10 oz) powdered sugar
• 1.25 dl (4 fl oz) lukewarm water
• 2.5 dl (9 fl oz) cooking oil
• 1 package vanilla sugar (7 dkg, 2-3 oz) or 1 teaspoon vanilla essence
• 37 dkg (13 oz) all-purpose flour
• 1 package baking powder (7dkg)
• 2 tablespoon cocoa

1. Cream the egg yolk and both types of sugar together until white.
2. Fluently stir put it in the water and the oil, spoon by spoon.
3. Put in the baking powder mixed with the flour by degrees. Beat the egg white to a hard whip and then turn with a wooden spoon (be careful, not to break the whip so much)
4. Middle the cake, and add the cocoa to one of the halves
5. Line and grease a 26 cm (10 inch) cake tin. Put in the middle 2 tablespoons white batter (do not blur!). Than put 2 tablespoon cocoa batter on the white. The main thing is: the brown-white batter always has to be piled up in the middle. Carry on spooning until have batter. Here the helpful partner can join in.
   
6. Preheat oven to 180°C (350 °F), Gas Mark 4 for 45-50 minutes.
   

Recipe from here.

Let’s see the ingredients

To the cake:

• 5 dkg (2 oz) hazel
• 10 dkg (4 oz) all-purpose flour
• 1 teaspoon baking powder
• a pinch of salt
• 1.5 tablespoons cocoa
  
• 15 dkg (5 oz) butter
• 15 dkg (5 oz) sugar
• 2 eggs
• 10 dkg (4 oz) Nutella
• 1-2 tablespoon milk

To the glaze:

• 5 dkg (2 oz) dark chocolate
• 10 dkg (4 oz) milk chocolate
• 5 dkg (2 oz) butter

To decorate:

• 5 dkg (2 oz) hasel

1, Preheat oven to 200 °C (400 °F) Gas Mark 6, Line a 12 hole muffin pan with paper cases.

2,Frizzle all of the hasel (together 10 dkg) in a dry frying pan, mill after it grows cold.

3, To the cake, mix the flour, the baking powder, the pinch of salt and the 5dkg hazel. Sieve to them the cocoa and intermix. With an electric beater cream the room temperatured butter and sugar together until light and beat in the eggs one at a time. Carefully fold in the Nutella with a wooden spoon. In the end put in the cocoa-haselnut flour in 2-3 parts and mellow with the milk.

4, Distribute proportionately in the muffin pan and bake in the hot hoven for 20 minutes. At the same time do the glaze: Melt the 2 kind of chocolate with the butter above steam and than stir to soldificate.

5, When the baked muffins are growing cold, dip their tops in the chocolate glaze and sprinkle with the ground hazel.

Makes 12.

(Recipe by Judit Stahl)