Chessboard cake

Ingredients for 1 servings:

• 300 g butter or margarine
• 300 g sugar
• 1 packet of vanilla sugar
• 6 eggs, separated
• 375 g flour
• 25 g cocoa powder
• 3 tsp baking powder
• 10 tbsp water
• 750 ml milk
• 1 ½ packs of pudding powder (cream pudding)
• 7 tbsp sugar
• 3 tsp instant coffee powder
• 375 g butter, room temperature
• 3 tbsp coffee, boiled, strong
• 1 tbsp brandy
• 225 g jelly (currant jelly)
• Butter and breadcrumbs for the mold
• Chocolate (chocolate decoration leaves)
• Fat and breadcrumbs, for the form

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Bake a light and a dark base one after the other. Cream together 150g butter or margarine with 150g sugar and 0.5 sachet of vanilla sugar until light and fluffy. Stir in three egg yolks each. Mix 200g flour (for the dark base, use 175g flour and 25g cocoa powder) with 1.5 tsp baking powder each and stir into the egg cream, alternating with 5 tbsp water. Beat three egg whites until stiff peaks and fold in. Line a springform pan with baking paper. Grease the edges and sprinkle with breadcrumbs. Pour in the batters and bake one after the other on the first rack from the bottom. Preheat oven to 200°C, then for 30 minutes at 175°C. For the buttercream, prepare the pudding with milk and 7 tbsp sugar according to the package instructions. Stir in the coffee powder and let the pudding cool to room temperature. Cream the butter until light and fluffy. The butter and pudding should be the same temperature. Stir in the pudding a spoonful at a time. Cut each of the two layers crosswise. Stack all four layers on top of each other and cut each into four equal-width rings. Carefully separate the rings and reassemble them into mixed layers (one dark, one light, one dark, etc.). Mix coffee with brandy and drizzle over the dark layers. Spread the layers with blackcurrant jelly and sandwich them together with buttercream. Cover the cake with the remaining buttercream and decorate with chocolate.