Using a mixer, cream together the butter, sugar, and vanilla extract until light and creamy.
Add and beat the 4 eggs, one at a time.
Pour the milk, sift the flour, the yeast and then add the salt. Mix to combine the ingredients well.
Divide the dough into two halves. Sift the cocoa into one half and mix. Transfer both cakes into piping bags.
Dust a 27 cm diameter wavy-edged pan with flour and pour the mixture first at the edges and then in the centre, changing colour as shown in the video.
Bake the cake in a preheated oven at 180°C for 50 minutes.
When it is ready, turn it over and spread the hazelnut cream in the center. Grease the edges with cream and decorate with chopped hazelnuts.
Safety
The zebra cake with hazelnut cream can be stored in the refrigerator for 2-3 days under a glass lid.
