Chess cake

Description

In continuation to my cookie recipe chess add my new experiment - the Chess cake! Exactly cut is essential to get the pattern.

Ingredients

Chicken egg

8 piece
Powdered sugar

280 g
Flour

240 g
Salt
Margarine
Cream

200 ml
Vanilla sugar

1 tsp
Flavor
Condensed milk

4 Tbsp
Butter

100 g
Cocoa powder

30 g
Glaze

1 pack
Milk

2 Tbsp

Cooking

Here are the ingredients we need to make two biscuits and Chantilly cream, which we will popitem cakes. Turn on the oven to warm at 170 degrees. Prepare a split mold: lay the bottom with parchment paper and grease it along with the sides of the form.

Eggs and sugar for one cake is placed in a heatproof dish and lightly stir.

Put the pot in a water bath and whisk until light and thick.

Remove our mixture with bath and continue whisking until the mixture has cooled.

Add the sifted flour in 2-3 hours and gently with a spatula knead the dough. Pour the dough into the prepared form and give it to evenly spread. The second cake, before adding the flour, add cocoa . Get prepared the biscuits from the mould and allow to cool them on a wire rack. Each of the biscuits we have are evenly cut in half. To do this, I'm in the middle of each cake put halves of toothpicks.

Meantime, prepare the Chantilly cream. Whisk the cream (I used dry cream Oetker and beat them with low-fat cream)with the icing sugar, add vanilla flavoring.

Cut each cooled cake in half. Now carefully cut out all four layers of the same circles, using rings of different diameters ( taking a special form for making cakes). Now you need to fold in alternating color bands. The inner part of each ring grease with the cream and insert the following. Each layer is also sparsely lubricated cream.

Prepare the glaze as written on the package: 2 tbsp milk, add package contents and stir the mixture. Grease top of the cake. Prepare the buttercream: mix the butter with condensed milk. In the third part of this cream, add vanilla sugar and 2/3 cocoa - stir the mixture, two parts of our cream. The chocolate part of the cream lubricates for aligning the sides of our cake.

Of vanilla butter cream, using pastry bag, decorate our cake. And on the sides I even spilled some grated milk chocolate. That's all! Do not judge strictly!!! Bon Appetit!!!

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