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Recipe of: © Monsieur Cuisine

Zebra cake

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12 slices
Ready in: 1:45 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 01.11.2020


  • 5 eggs (medium)
  • 1 pinch of salt
  • 220 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 250 ml rapeseed oil at room temperature
  • 100 ml milk at room temperature (fresh whole milk, 3.8% fat)
  • 100 ml mineral water at room temperature
  • 380 g plain flour (type 405)
  • 1 sachet of baking powder (16 g)
  • 30 g cocoa


  • 200 g dark cake glaze
  • 100 g light cake glaze


  • butter and plain flour (type 405) for the tin


Per slice:

  • calorific value
    2265 kj / 541 kcal
  • protein: 9 g
  • carbohydrates: 55 g
  • fat: 32 g
Preparation time
30 min.
Ready in
1:45 h
  1. Insert the mixer attachment into the blender jug. Separate the eggs and put the yolks aside. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add 1 pinch of salt halfway through this process via the filler opening. Remove the mixer attachment, decant the beaten egg whites and chill.
  2. Grease the tin with butter and dust with flour. Pre-heat the oven to 180 °C.
  3. Put the egg yolks, sugar and vanilla sugar into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 4 until frothy. The measuring beaker not inserted, set the machine to 3 minutes/speed setting 3 and add the liquids all at room temperature one after the other through the filler opening: first the rapeseed oil, then the milk, then the mineral water. Mix the flour with the baking powder, sieve over the mixture and with the measuring beaker in place, and process for 1 minute/speed setting 4 into a smooth mixture. Use the spatula to scrape the mixture down the inside of the blender jug and stir again, with the measuring beaker in place, for 15 seconds/speed setting 4. Then decant half the mixture and put to one side.
  4. Insert the mixer attachment into the blender jug. Sieve the cocoa into the blender jug, add half the beaten egg whites, and, with the measuring beaker in place, stir until smooth for 30 seconds/speed setting 4. Carefully fold the rest of the beaten egg white into the light-coloured mixture with a dough scraper.
  5. Put a tablespoon of the light-coloured mixture in the middle of the tin, then a tablespoon of the dark-coloured mixture on top of the light mixture, ensuring not to mix the two with the spoon. Continue alternating the dark and light mixtures until there is none left of either. The mixture will run to the edges on its own. Do not help it along with the spoon or by joggling the tin.
  6. Bake the cake for 50 minutes. Carry out a skewer test using a wooden cocktail stick to check the cake is done, and bake for a little longer if necessary.
  7. Take the cake out of the oven and let it rest in the tin for 10 minutes. Release from the tin and allow to cool on a cake rack for 10 minutes.
  8. Heat up the dark cake glaze according to packet instructions in a bain marie, spread evenly on the cake and allow to cool for 5 minutes. Heat up the light cake glaze according to packet instructions in a bain marie and draw circles on the cake through a small opening in the packet. Using a cocktail stick, starting from the centre, draw lines to the edge, through the lines of the light-coloured glaze. Allow the glaze to cool completely.


Bon appétit with Monsieur Cuisine