Checkerboard cake with buttercream

Ingredients for 12 servings:

• 250 g butter, soft
• 500 ml milk
• 1 packet of vanilla pudding powder
• 140 g sugar
• 2 egg yolks
• 1 cube of palm fat (Palmin)
• 3 tbsp cognac (if desired)
• 2 tsp chocolate powder
• 100 g chocolate sprinkles
• 6 eggs
• 375 g sugar
• 4 tbsp water, warm
• 300 g flour, sifted
• 75 g cornstarch
• some organic lemon peel or lemon peel flavoring

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

for festive occasions

Grease a springform pan (28 cm) and line the sides with baking paper. Sponge cake: Separate the eggs and beat the egg whites until stiff peaks, adding about 1/3 of the sugar. Mix 2/3 of the sugar with the egg yolks and the warm water until the mixture is almost white. Now add half of the egg whites to the batter, sprinkle with the sifted flour and cornstarch and fold in lightly, without stirring too vigorously. Add the rest of the egg whites to the batter and fold in lightly. Pour the batter into the pan and bake on the 2nd shelf from the bottom for approx. 45 to 50 minutes at 160 °C (test with a skewer). Buttercream: Beat the butter with a food processor until fluffy. Whisk 4 tablespoons of milk with the custard powder, the sugar and the egg yolks in a mixing bowl. Bring the remaining milk to a boil. Pour in the mixed custard powder and bring to the boil for about 1 minute while stirring. Remove the custard from the heat and let it cool while stirring, while adding the palm oil. When the custard and butter are at the same temperature, stir the custard into the butter a spoonful at a time. Stir in the cognac, if desired. Finishing: Cut the sponge cake in half. Spread 2-3 tablespoons of the buttercream on the bottom layer. Place the middle layer on top and also spread 2-3 tablespoons of buttercream on it. Place the last layer on top. Spread a thin layer of 1 tablespoon of buttercream on top. Use a large knife to draw lattice lines on the cake base. Now fill a piping nozzle with the remaining buttercream and dot the drawn lattice with dots in a checkerboard pattern. Then mix the remaining buttercream with 2 teaspoons of chocolate powder. Fill the piping nozzle and fill the remaining checkerboards with dots. Spread a thin layer of buttercream around the edge and decorate with the chocolate sprinkles.