Checkerboard Cake




Rating: 2.0588 / 5.00 (102 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the floor:












For the cream:












Instructions:

For the checkerboard cake, first prepare the base. To do this, beat the eggs, sugar and vanilla sugar until very foamy, then gradually pour in the oil and rum. Mix flour with baking powder and cocoa and fold into the mixture. Bake at 160 °C for about 40 minutes and let cool.

For the cream, puree part of the strawberries, cut the rest into small pieces. Mix curd with powdered sugar, lemon juice and yogurt. Warm soaked gelatine leaves with liqueur and empty to the cream, add strawberry puree and strawberries as well. Whip the cream until stiff and fold in.

Cut the cake layer in two, with the middle piece being the thickest. Cut this thicker piece into four circles (or rings). Place the bottom cake layer in a cake pan, place the 1st and 3rd circle on top, fill with curd cream and place the 2nd and 4th circle on top , also fill with cream.

Place the top layer on top, refrigerate the checkerboard cake for a few hours and cover with chocolate icing or whipped cream.

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