Chessboard cake

Name: Chessboard cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 300 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 625 g Flour; 1 package Baking Powder; 150 g Whipped cream; 3 TSP Baking Cocoa; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

300 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
625 g Flour
1 package Baking Powder
150 g Whipped cream
3 TSP Baking Cocoa
7-10 Tbsp Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in portions alternately with the cream, up to 1 tablespoon. Pour a little more than half of the dough into a piping bag without spout. Add cocoa and the rest of the cream to the remaining dough and stir in. Pour into a second piping bag.
2
Grease a box mould (25 cm long; approx. 11/2 litres capacity) and squirt both types of dough alternately lengthwise into the mould. Start with the light-coloured dough. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 65-70 minutes. If necessary, cover 15 minutes before the end of the baking time. Let it cool down on a cake rack and turn out of the tin. Dust with icing sugar, cut into slices and serve decorated with mint as desired
3
Cup, plate: Valkyrie