Checkerboard Pie First Try

5 from 5 votes
Prep Time 1 hour
Cook Time 1 hour
Rest Time 5 hours
Total Time 7 hours
Course Dinner
Cuisine European
Servings 10 people
Calories 337 kcal


The light dough:

  • 250 g Butter wax soft
  • 240 g Sugar very fine
  • 5 Pc. Eggs, size L
  • 1 Pck. Baking powder
  • 250 g Flour (type 405)
  • 1 pinch Salt
  • 250 Milliliters Advocaat
  • Butter and flour for the pan (springform pan)

Dark batter

  • 250 g Butter wax soft
  • 240 g Sugar very fine
  • 5 Pc. Eggs, size L
  • 250 g Flour (type 405)
  • 1 Pck. Baking powder
  • 1 pinch Salt
  • 250 Milliliters Advocaat
  • 6 tablespoon Nutella
  • Butter and flour for the springform pan

To coat the rings

  • 150 g Liquid butter


  • 200 g Dark couverture


The preparations :

    For the first dough light

    • This cake takes some time !!! The baking pan made from butter and flour. Please preheat the oven to 170 ° Use a K. machine to process the ingredients into a soft, smooth dough. I keep it that way that I work everything in gradually. Pour the dough into a 28-inch springform pan, bake it at 170 ° in the middle for about 60 minutes. Let cool down a little, then turn out onto a wire rack.

    Second dough dark

    • This is stirred together in the same way, only the 6 spoons of Nutella are added last. Watch out for danger !!!!! This cake is also baked at 170 °. Let cool down as well. Preferably overnight. And now comes the lint work.

    Put together !

    • Cut the two cakes once across, so I have 4 slices! And now cut 5 even rings with an adjustable back-up ring. From light dough as well as dark dough. And now it's time to put the cake together. The liquid butter is ready with a brush.
    • To be on the safe side, I put the rings in the baking pan so it's easier. The first ring (big ring on the outside) I take the dark cake, then a smaller, light ring, then another dark ring, etc. The first row is now, I brush it with liquid butter (next time I'll use a chocolate cream because it lasts better)
    • So now the second layer, now I have to take a bright, large ring on the outside, almost against, this is how the chessboard pattern is created. Keep layering until all rings are used up. Brush with butter or cream again and again to give this cake a hold. Done ! Finally cover with the melted couverture.
    • As a contrast, sprinkle with white chocolate sprinkles and pink sugar hearts. My daughter-in-law and I baked this cake together, for the first time, we were curious to see what or how it might turn out. Well, there have been small mishaps from time to time, but that's how you learn, as is well known. It was a fun experience, and with a lot of joy and laughter, a great result came on the cake plate.
    • I thank my daughter-in-law for that. I hope I was able to describe the steps reasonably well. Thanks for the time you took to read it. Your Uschi


    Serving: 100gCalories: 337kcalCarbohydrates: 34.5gProtein: 4gFat: 12.4g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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