Zebra cake

Preparation

1. We preheat the oven to 180º with heat up and down.

2. We put the butterfly on the blades and add the eggs, the sugar and the vanilla sugar. We program 4 minutes, temperature 37º and speed 3 1/2.

3. After this time, we re-program other 4 minutes, speed 3 1/2, but without temperature.

4. We add the oil and the cream. We mix during 10 seconds, at speed 3.

5. Add the flour, yeast and a pinch of salt. We mix during 10 seconds, at speed 2 1/2. If everything has not been incorporated well, we remove the butterfly and finish it with the spatula, using enveloping movements.

6. We put half of the dough in a bowl and leave the other half in the glass.

   Add the cocoa powder and mix for 8 seconds, at speed 3. We finish integrating it with the spatula. We withdraw in another bowl.

7. Grease a 23-24 cm mold release pan with a little butter or sunflower oil.

   We will use two different spoons so that the dough does not get stained and we pour two tablespoons of white dough into the mold.

   In the center of that mixture we add two tablespoons of the chocolate mixture.

   In the center of the latter we add two tablespoons of the white mixture. And so on until we are done with the two mixes.

   As the masses are added, they will expand and increasingly thin rings of the two colors will be formed.

8. We put in the oven and let it cook for 40 minutes at 180º.

   The time will depend on the oven, to know if it is already done, we prick it with a toothpick and if it comes out clean it is already done.

9. We unmold it and let it cool on a rack.