John Myers
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Checkerboard Cake
The perfect checkerboard cake recipe with a picture and simple step-by-step instructions.
Dough:
- 170 g Sugar
- 150 g Butter
- 3 Eggs
- 1 tsp Vanilla extract
- 60 g Ground almonds
- 220 g Flour
- 2 tsp Baking powder
- 2 tbsp Cocoa
Covering:
- 400 g Marzipan raw mass
- 3 tbsp Cocoa
Adhesive:
- 200 g Light jam
- 3 tbsp Cognac or brandy
Preparation:
- Preheat the oven to 180 degrees.
- Moisten the inside of the cake tin and line it completely with baking paper. In order to divide the shape lengthways, make a “wall” out of folded aluminum foil and set it up in the middle so that two parts of the same size are created.
Dough:
- Beat the butter and sugar in a bowl until creamy. Add the eggs one at a time, stirring vigorously. Add the vanilla extract, the sifted flour and the baking powder and mix everything vigorously for a few minutes.
- Pour half of the dough into one half of the pan and smooth it out. Color the other half dark with the cocoa and place in the other half of the tin and smooth it out as well. Immediately bake the pan in the oven and bake for about 30 minutes. Make a chopstick test. When no more dough sticks to it, remove the mold from the oven immediately. Let it cool down in the mold for another 10 minutes and then turn it over to cool down and remove the baking paper and the foil wall.
- Now cut both halves of the dough into as many strips as you like.
Covering:
- Knead the marzipan with the cocoa until it has turned it evenly brown. Then roll out the mass between 2 plastic sheets into a rectangle, which is the length of the strips. The width depends on the number and the resulting circumference of the assembled strips. Test something beforehand ………
Completion:
- Puree the jam with the cognac or brandy. Remove the top film from the marzipan and spread the marmalade generously on the marzipan plate. Now place the colored strips of dough alternately on one side of the marzipan plate so that a checkerboard pattern is created when you cut it open. When putting the strips together, spread the jam mixture over and over again so that they stick together. It is possible that something remains of a color, which can then be “nibbled”.
- Once everything has been layered, roll up everything with the larger half of the marzipan plate using the lower film, but remain rectangular. Do not remove the film yet, because with its help the resulting seam and everything around it will be pressed on well. Without it, everything would stick to the hands and not press down well. In addition, the cake – wrapped in it – should be placed in the refrigerator so that everything sets and bonds well.
- Then the guests can come ………………………
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