Delicious chessboard cake for everyone. For cake bake… 150 g of flour, 4 pcs. eggs, 50 g cocoa, 200 g sugar, 50 ml. hot water, 50 ml. oil, 8 grams of baking powder, 8 grams of vanilla sugar, 1 pinch of salt.

Mix the flour, cocoa and baking powder with a spoon so as to obtain a uniform mixture. Then sift them all with a sifter to bring the air into the mixture. The eggs are divided into egg whites and egg yolks. Add a pinch of salt to the proteins and break with the mixer. When it is white, add 1/5 of the sugar (40g). You have to fight to a steady state (to thicken).

Then break the yolks and add the hot water gradually. Then put the vanilla sugar and finally add the remaining sugar (160 g). We break down until a bright air mass gets up. Leave the two mixes for a while and then mix them together, mixing only with a spatula. Finally add the powder mixture of flour and cocoa. After mixing well, put the oil.

So the finished consistency is placed on a cooking paper in 26 cm form to bake at 180 degrees for 40-45 minutes. Then allow to cool marshmallows at room temperature and cut into two parts. The upper part, which is slightly overhead, is laid on the base, and the lower part, which is about 2 cm thick, forms as it is in the picture.

A good option is to put the order in the form to syrup out slightly because the spitting blaze is super dry. Separately, the cream itself is dense and it does not absorb in swamps as it is in most cakes.

For cream … 375 g cream cheese, 400 ml. pastry cream, 150 g sugar, 200 ml. milk, 10 g of gelatin, 8 g of vanilla sugar, 1 large lemon.

We start with fresh milk, which should be at room temperature to mix it with gelatin. We leave it for a while to rise, and during this time we take the cream cheese 3 slices, vanilla sugar and mix it with 1/3 of the sugar.

Stir with spatula or mixer at slow speeds. Grate the lemon peel and then squeeze it. All this is mixed carefully and left aside while we make the other part of the cream. Remove the confectionary cream from the fridge and add the remaining sugar.

Break down with the mixer until the mixture thickens a little. Do not overdo it with a beat to prevent the cream from thickening. The idea is to be quite liquefied to make the cream itself fluid and to easily dull the cavities of the cake.

Take the milk and gelatin that have already dissolved and warm them in a water bath. Mix the mixed mixture with the whipped cream and stir with a spatula. Finally mix the two blends (cream cheese and whipped cream).

The cream should be lightly liquid. The arrangement of the cake is easy. We put the bottom blade and syrup it a little. Thin with a thin layer of cream. Second, fourth, and sixth rings, as shown in the photos. And they are lightly syrupyirame.

Fill the gaps with the cream. Then lay the first, third and fifth layers and fill again with the cream. Again, syrupyirame. As long as the cream remains smeared from above.

Put the cake in the fridge for a few hours. Before we proceed to the decoration, we need to warm the ring with a dryer so that the cake can be easily removed.

Finally we decorate the cake with chess-matt squares, making the same strips in advance. Sprinkling can be with dark biscuits (as in my case), cocoa, and why not walnuts.