Chessboard cake

Ingredients for 1 servings:

• 4 eggs
• 350 g sugar
• 3 packets of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 5 tbsp cocoa
• 1 tsp cocoa
• 3 tbsp oil
• 7 sheets of white gelatin
• 400 g whipped cream
• 500 g low-fat curd cheese
• 150 ml milk
• 1 lemon(s), untreated, zest and 4 tbsp juice

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 45 minutes

Line the bottom of a 26 cm springform pan with baking paper. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, then add 200 g of sugar and 1 sachet of vanilla sugar. Beat in the egg yolks one at a time. Sift in the flour, baking powder, and 5-6 tablespoons of cocoa powder. Fold in with the oil. Spread into the pan and bake in a preheated oven at 175°C for about 35 minutes. Allow to cool. Cut the base in half horizontally. Place a cake ring around the bottom layer. Cut the second layer into 6 rings, each about 2 cm wide. Place the 1st, 3rd, and 5th rings (counting from the outside in) on the base, leaving 2 cm between each ring. Soften the gelatin in cold water. Beat the cream and the rest of the vanilla sugar until stiff. Mix together the quark, 150 g sugar, milk, lemon zest, and lemon juice. Dissolve the gelatin over low heat. Stir in 2 tablespoons of quark cream, then stir into the remaining cream. Fold in the cream. Using a piping bag, fill about half of the cream between the rings. Place the remaining pastry rings on top of these cream rings. Fill the remaining cream into the gaps and spread it over the cake. Refrigerate for 5 hours. Arrange 10 strips of paper (approx. 2 x 28 cm) in a grid pattern on the cake. Dust 1 teaspoon of cocoa powder into the gaps. Carefully remove the paper. Tip: Freezes well.