Chessboard cake
easy
120 mins
120 mins
Ingredients
- 250 g Butter or margarine
- 225 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 375 g Flour
- 125 g Cornstarch
- 1 package Baking Powder
- 1/8 l Milk
- 1/2 package Orange-Back
- 30 g Cocoa powder
- 1 TABLESPOON Rum
- 1 jar (450 g) Apricot Jam
- 1 package (200 g) Marzipan raw mass
- 200 g Dark chocolate coating
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp parchment paper
- baking paper
Directions
- 1
Preparation. Beat the fat, 200 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Stir in eggs bit by bit. Mix flour, cornstarch and baking powder. Add flour mixture and milk bit by bit.
- 2
Divide the dough into two portions. Stir orange-back into one portion of the dough. Mix the remaining sugar and cocoa and add to the remaining dough. Stir in rum. Fill light and dark dough into a piping bag with a large perforated spout.
- 3
Spray light and dark dough alternately in strips onto a baking tray (32x38 cm) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes.
- 4
If necessary, cover between with parchment paper. Let it cool down. In the meantime heat up the jam while stirring and pass it through a sieve. Roll out the marzipan between 2 layers of cling film to a plate (approx. 30x50 cm).
- 5
Melt the chocolate coating in a hot water bath. Cut the pastry sheet into 4 strips of the same size. Spread all 4 plates with jam and place them on top of each other so that black and white strips alternate.
- 6
Cut the ends straight. Spread the cake top and sides with any remaining jam and cover with marzipan. Press well and cut off the protruding edges. Spread the chocolate coating on the marzipan and let it dry.
- 7
Dust with icing sugar. Results in about 20 pieces.
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