Chessboard cake with Schióko-Mint bars

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg white and 2 tbsp. water until stiff, adding 50 g sugar, salt and vanillin sugar. Add egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the fat pan of the oven (32 x 39 cm) with baking paper, cut in half with a rail made of aluminium foil.

2. 2

   Put the mixture on one half, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Soak gelatine in cold water. Remove the sponge cake from the oven and let it cool down on a cake rack. Cream quark, mascarpone and 75 g sugar with the whisk of the hand mixer. Squeeze the gelatine and melt. Stir in 4 tbsp. quark cream, then mix with the rest of the cream. Halve the cream. Add mint liqueur and syrup to one half. Whip cream until stiff and halve. Fold one half into each of the creams.

3. 3

   quark cream, then mix with the rest of the cream. Halve the cream. Add mint liqueur and syrup to one half. Whip cream until stiff and halve. Fold one half into each of the creams. Pull paper from the sponge cake, place on a tray/plate and place a cake frame around the base. Spoon both creams onto the cake base by the spoonful and marble them with a fork, smooth them down and refrigerate for about 4 hours. After approx. 2 hours, cover the cake with mint tablets in a chessboard pattern

4. 4

   waiting time approx. 4 hours