chequerboard cake
Basic ingredients for chequerboard cake
- One cup of all-purpose flour, ground
- One cup of Granulated sugar
- Half cup ground almonds,
- Half tsp baking powder
- 1/4 cup salt
- 3/4 cup unsalted butter,
- 3 eggs at room temperature
- 2 Tbsp milk
- 1 tsp vanilla extract
- pink food Colouring paste
- For assembly: 3/4 cup apricot jelly, heated and strained.
- Then chill 1 recipe of homemade marzipan
How to make chequerboard cake
- Preheat your oven to 350 F. After this, Grease two loaf pans with a base measuring 8×4 inches (20×10 cm). Now You can use a smaller or larger size. Place parchment paper on the bottom of the pan.
- After this, In a large bowl, combine the flour, sugar, and ground almonds. Mix in the butter until the mixture has a crumbly texture. Now Mix the egg, milk, and vanilla in a bowl.
- Start by beating the eggs at low speed. After this, increase the speed to medium and beat for two minutes. Split the batter in half and scrape half into a loaf pan. Mix the batter with a little pink food coloring. Then, spread it in another pan. Bake the cakes for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. The cake should cool in the pan.
- Trim the edges of each cake before assembling. Each cake should be cut into four long strips. Each strip should be cut into four equal lengths. The brown bottom must be removed.
- Spread a thin layer of chilled, strained jam over a slice of pink cake. Add a yellow strip to the top and continue this process with another pink and yellow piece. Spread jam on one end of the duo. Then, adhere to the other duo inverted so that they are not touching (checkerboard). Continue this process with the remaining pink and yellow cake strips to make two cakes.
- Roll out the marzipan onto a lightly dusted surface. Spread jam along one side of the checkerboard-shaped cake. Lay it jam-side down at the other end of the marzipan.
- The outside edges should be cut to the same length as the cake. Spread the apricot jam onto the remaining sides of the cake. Roll it up with marzipan and trim the seams.
- You can mark the patterns on the cake with a pastry cutter or the backside of a knife. Now You can repeat this process with the rest of the cake. To serve the cake, cut it into 1/2-inch slices.