Making a checkerboard round or square cake might seem a bit of handful when you do not have a checkerboard cake pan or print. Well…it is not exactly like that. In fact it is a bit of a walk in the park.
First the recipe:
Cocoa soft cake:
5 eggs
5 Tbs sugar
5 Tbs flour(regular)
5 Tbs vegetable oil
3 Tbs cocoa
1 unit of baking powder (2 tsp)
Beat the egg whites until stiff, add the sugar and keep on beating till stiffer.
Add the egg yolks and the oil, mixing carefully.
Add the flour mixed with cocoa and baking powder, spoon by spoon.
Preheat the oven to medium.
Grease a 25 cm cake pan or tray, powder with flour or line with baking paper.
Put the batter in the pan and bake for 25-30 min or until the toothpick comes out clean
Vanilla soft cake:
5 eggs
5 Tbs sugar
7 Tbs flour(regular)
5 Tbs vegetable oil
2 teaspoons of vanilla extract
1 unit of baking powder (2 tsp)
Repeat the same method as for the cocoa cake.
Cool the cakes and slice them each on 2 levels.
Place the slices on top of each other and cut 3 round circles inserting a sharp knife so it will reach from top to bottom.
Do this for one cake and then for the other.
Mix the cut circles alternating colors. You will get 4 layers of black and white circles.
Chocolate Buttercream:
2 eggs
250 gr sugar
300 gr butter softened
100 gr bittersweet chocolate
2 Tsp dark cocoa
Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges. Add the chocolate broken into small pieces and cocoa. Mix until smooth. Remove from the heat and cool completely.
Cream the butter until soft and fluffy. Add the egg mixture spoon by spoon and beat continuously.
Syrup:
200 ml water
3 Tsp of rum
4 Tsp of sugar ( I used half)
Mix them all until sugar is dissolved completely.
Alternate layers so white will come of black and viceversa. Moist them with syrup, spread the buttercream on each layer.
Cover the cake in buttercream and decorate to your pleasure.
It’s lovely, creamy, and makes an impression.
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