Chessboard cake with double cream and chocolate strips

Name: Chessboard cake with double cream and chocolate strips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 2 ripe bananas (about 250 g gross; about 180 g net); 225 g Butter or margarine; 1 package Vanillin sugar; 125 g Sugar; 4 Eggs (size M); 2 TABLESPOONS Honey; 300 g Flour; 3 TSP Baking Powder; 100 ml + 4-5 tablespoons milk; 30 g Cocoa powder; 400 g double cream; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g Icing sugar; 50 g Dark chocolate; 7-10 Tbsp Paper piping bag or freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

2 ripe bananas (about 250 g gross; about 180 g net)
225 g Butter or margarine
1 package Vanillin sugar
125 g Sugar
4 Eggs (size M)
2 TABLESPOONS Honey
300 g Flour
3 TSP Baking Powder
100 ml + 4-5 tablespoons milk
30 g Cocoa powder
400 g double cream
7-10 Tbsp grated rind of 1 untreated lemon
50 g Icing sugar
50 g Dark chocolate
7-10 Tbsp Paper piping bag or freezer bag

Directions

1
Peel and roughly dice the bananas. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in honey. Mix flour and baking powder and stir in alternately with 100 ml milk. Fold in mashed bananas.
2
Cut the dough in half, stir in one half cocoa and 3-4 tbsp milk. Pour both doughs into two greased springform pans (each approx. 24 cm Ø) sprinkled with flour, smooth them down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the bases from the oven and let them cool down for about 15 minutes. Remove the cake bases from the edge of the springform pan, let them cool down and remove them from the tins. Cut or cut out a circle (approx. 10 cm Ø) from the middle of each cake base. Remove the circle. Cut out or cut out a larger circle (ring, approx. 18 cm) from the remaining cakes. Whip the double cream, lemon zest and icing sugar to a spreadable cream. Reassemble the cake bases, but replace the middle dark ring with the light one. Spread some cream on one base. Place the upper cake base on top. Spread cream all around the cake, refrigerate for about 1 hour.
3
Cut out or cut out a larger circle (ring, approx. 18 cm) from the remaining cakes. Whip the double cream, lemon zest and icing sugar to a spreadable cream. Reassemble the cake bases, but replace the middle dark ring with the light one. Spread some cream on one base. Place the upper cake base on top. Spread cream all around the cake, refrigerate for about 1 hour. Melt the chocolate over a warm water bath, fill into a paper piping bag or freezer bag and cut off a small corner. Decorate the cake with chocolate lines and dots
4
waiting time approx. 2 hours