02 July 2010

CHESS BOARD CAKE

Ingredients:
For the cake layers
6 eggs
6 tablespoons of sugar
6 tablespoons of flour
3 teaspoons of baking powder
40 grams of raspberry pudding powder
2 teaspoons of raspberry extract (and additional pink colouring, if needed)
40 grams of chocolate pudding powder
3 tablespoons of cocoa powder
10 grams of vanilla sugar
For the pink filling
40 grams of raspberry pudding powder
4 tablespoons of sugar
500 ml of milk
1 teaspoon of cornstarch
100 grams of butter
1 teaspoon pink food colouring
For the brown filling
40 grams of chocolate pudding powder
4 tablespoons of sugar
500 ml of milk
1 teaspoon of cornstarch
50 grams of dark chocolate
100 grams of butter
To soak the layers
200 ml warm milk
Icing and decoration
300 ml heavy whipping cream
300 grams of chocolate



Beat eggs until pale, add sugar and beat again until the mixture becomes thick and creamy. Then gently stir in the flour sifted with the baking powder. Divide into two parts, and, depending on the color, for the brown part add cocoa, chocolate pudding powder and vanilla scented sugar, and for the pink part add the raspberry pudding powder, raspberry extract and color (if needed). Bake the cake layers (pink and brown) separately in a preheated oven on 180˚C, about 15 minutes. Cool them completely.
For the fillings, take some milk (approximately 50-100 ml) from the 500 ml, and whisk it with the pudding powder, cornstarch and sugar. Put the remaining amount (of the 500 ml) on medium heat and bring to a boil. When it boils, pour the pudding mixture and cook for about 2 minutes, until it thickens. When it cools, mix it with the butter until creamy. The same procedure applies to both filings.
For the glaze and decoration, make the Ganache. Bring the cream to a boil and pour over the broken up chocolate. Let it sit for a few minutes without stirring, and then stir well with spatula or a wooden spoon, until combined. Let the mixture cool a bit, but make sure it doesn’t go stiff, because it has to be spreadable. Put the first layer on the platter and soak it with half of the warm milk. Then put one of the fillings. Repeat for the second layer. Let the cake chill and set and then decorate with Ganache.

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