Aloe Vera Zucchini Marble Cake

For 16 pieces
  • 2 Zucchini (approx. 200 g each)
  • 310 g warm butter
  • 225 g Sugar
  • 1 Parcel Vanillin sugar
  • 1 pinch salt
  • 6 Eggs (size M)
  • 500 g Flour
  • 1 packet Baking powder
  • 75 ml Aloe Vera Drink (low-fat yogurt drink with 10% Aloe Vera)
  • 40 g Icing sugar
  • 150 g sour cream
  • 3 EL Lemon juice
  • Fat and flour
105 minutes
easy
1.
Wash and clean the zucchini. Peel off the peel of 1 zucchini in fine strips with a zest zipper. Blanch briefly in boiling water, drain on kitchen paper. Grate both zucchini. 250 g butter, sugar, vanilla sugar and salt with the whisk of the hand mixerstir until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with aloe vera. Fold in the zucchini grated. Grease cup cake pan (Nordic goods: lily blossom; 2 liters content) and dust with flour. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Remove and let cool in the tin on a wire rack for about 15 minutes. Then fall out of the mold and let cool down. Stir 60 g butter for approx. 5 minutes until creamy. Sprinkle in the powdered sugar and mix in for about 1 minute. Stir in the sour cream and lemon juice. Distribute the topping evenly over the cup cake. Let dry. Decorate the cake with the zucchini strips
2.
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 370 kcal
  • 1550 kJ
  • 7 g protein
  • 20 g fat
  • 41 g carbohydrates

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