Checkerboard Cake

Try this delicious cake recipe:

1. line the bottom of the cake springform pan (26 cm ø) with parchment paper. Separate the eggs. Whip egg whites and 3 tbsp cold water until stiff, sifting in 200 g sugar and 1 packet vanilla sugar. Beat in egg yolks one at a time. Sift flour, baking powder and 5-6 tbsp. cocoa on top. Fold in with oil. Spread into the form. Bake in the hot kitchen oven (E- Kitchen oven: 175 °C /Umluft: 150 °C / Gas: Level 2) for approx. 35 min.

Cool down.

2. cut the base once horizontally. Place the springform pan rim around the bottom cake layer.

2. cut the base into 6 rings about 2 cm wide. Place the 1st, 3rd and 5th rings (counting from the outside to the inside) on the base, each 2 cm apart.

Soak gelatine in cold water. Whip cream and remaining vanilla sugar until stiff. Stir in curd cheese, 150 g lemon zest, milk, sugar and juice. Allow gelatine to melt at low temperature. Mix in 2 tbsp. curd cream, stir into the remaining cream. Fold in whipped cream.

Fill about half of the cream into the spaces between the rings, e.g. with a spoon or piping bag. Place remaining dough rings on top of these cream rings. Fill remaining cream into spaces and spread on top of cake. Leave to cool for 5 hours.

If necessary, cut 10 strips (approx. 2 x 28 cm) from paper. Place in a check pattern on top of the cake. Dust the spaces in between with 1 tsp. cocoa. Remove paper.

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