Reviews (2)
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Prepared by: Christina
01/08/2020 Cooking time: 8 hours 20 minutes
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Chess cupcake was a very common confectionery product in Soviet times. It was sold in almost all cookeries and kiosks. Now you won’t find it on sale, but you can cook it!
Chess cake: composition, calorie content and nutritional value per 100 g
| Proteins 4.89 g Fat 14.85 g Carbohydrates 56.91 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android | 375 kilocalories |
Step 1:
First, let's prepare the cake layers, and start with vanilla. Main ingredients: flour, sugar, defrosted butter and vanillin. You will also need chicken eggs or melange.
Step 2:
| Butter |
Grate the butter on a fine grater if it has not yet softened well.
Step 3:
| Granulated sugar |
Add granulated sugar and mix everything well with a spoon until smooth.
Important! The ingredients for the cake are not whipped with a mixer, but only mixed with a spoon, spatula or whisk.
Step 4:
| Chicken egg |
Next, add the eggs one at a time. Mix the resulting mass thoroughly.
Step 5:
| Vanillin |
Add flavoring – vanillin or vanilla sugar.
Step 6:
| Wheat flour |
We finish adding the ingredients for the first cake layer with flour and quickly knead the dough.
Step 7:
The cake mixture should be slightly thick.
Step 8:
Cover a baking sheet with parchment paper greased with butter. Pour the dough into the middle and spread it evenly on the parchment with a wet palm. Place the baking sheet in a hot oven for 20 minutes.
Step 9:
The next step is preparing the chocolate cake. You will need: flour, sugar, cinnamon, cocoa powder, chicken eggs, butter.
Step 10:
| Butter |
We introduce chicken eggs strictly one at a time.
Step 12:
| Cocoa |
Add cocoa powder.
Step 13:
| Cinnamon |
A little cinnamon for taste.
Step 14:
Mix carefully so that the cocoa and cinnamon do not scatter outside the mixing container. .
Step 15:
Step 15:
| Wheat flour |
Add flour and quickly knead the dough for the second cake. The consistency of the resulting mass is similar to vanilla.
Step 16:
Distribute the mass on a sheet of parchment and place the baking sheet in the oven for 20 minutes, and remove the vanilla cake from there.
Step 17:
Carefully transfer the first cake directly onto the parchment paper onto the work surface and let it cool.
Step 18:
After 20 minutes, remove the finished chocolate cake from the baking sheet.
Step 19:
| Blueberry jam |
We will use blueberry jam to glue the chess cake together, and cake scraps and pine nuts for the topping.
Step 20:
Let's move on to forming the cake. Turn the white cake over and remove the baking paper.
Step 21:
Cover with a layer of blueberries.
Step 22:
Flip the chocolate cake over the vanilla cake. Press with your palms and then remove the parchment.
Step 23:
Cut the glued cakes into two equal parts.
Step 24:
Coat the surface of one part with jam.
Step 25:
Cover with the second cake, but so that the white cake lies on top of the chocolate cake.
Step 26:
We turn the resulting rectangle, consisting of four parts, upside down with the white cake layer. We cut it into ribbons, retreating from the edge to the width of the thickness of the cake. As a result, we should get blanks, each containing two vanilla and two chocolate platinums.
Step 27:
Lubricate the ribbons one by one with blueberries and stack one on top of the other in a checkerboard pattern. Press well and then divide in half. Next, cut off the uneven edges. Coat the resulting blocks with jam on all sides.
Step 28:
We bake the scraps from the cakes in the oven and grind them into crumbs. Add pine nuts.
Step 29:
Sprinkle the cake pieces generously with nut crumbs on all sides except the base.
Step 30:
Leave the resulting cupcakes for some time to soak.
Step 31:
The cake prepared according to this almost Gost recipe turned out to be incomparable - soaked, sweet and very tasty. Bring one of these to the table at a friendly tea party. Your friends will certainly appreciate your dessert pastries and ask for cooking instructions.
Step 32:
The chess cake can be cut into pieces quite easily. It can be stored for a long time without becoming stale, thanks to blueberry jam.
Curd cream
It is better to prepare the cream before starting assembly. I decided to try cottage cheese. The cream is delicious and perfect for this cake! It’s not too dense and doesn’t hold its shape, so I recommend it for cakes with thin layers that actually need to be soaked in cream: various honey cakes, milk girl, crepeville, etc. However, perhaps I’m just not very lucky with oil: usually I use 82.5%, but this time I took a very tasty, but 72.5%, and was convinced that the quality of the oil most directly affects the stability of the creams! So ALWAYS use 82.5% natural butter for your pastry experiments!
So, cream.
Take a pack of butter (180 g) at room temperature, 100 g of powdered sugar and 10 g of vanilla sugar, ground into powder in a coffee grinder.
Description of preparation:
Now you know how to make a Chess cake. Baking a chess cake at home is not difficult, and you can decorate it in different ways - sprinkle with powdered sugar through a special stencil, decorate with ready-made candies and white and dark chocolate, sprinkle with grated chocolate, there are a lot of options! Enjoy your tea! Purpose: For the holiday table Main ingredient: Dairy products / Dough / Sour cream / Chocolate / Biscuit dough / Cocoa Dish: Baking / Cakes / Biscuit / Sponge cake
Chess pie recipe step by step
To prepare “Chess Pie”, take fresh chicken eggs and separate the yolks from the whites. And beat the yolks.
The butter must first be removed from the refrigerator so that it becomes soft. And then add the butter to the whipped yolks and mix thoroughly, bringing the mixture until smooth.
After the mass has become homogeneous, add sour cream, baking soda and vanillin (or vanilla sugar), and mix very well again.
Now we add sugar and beat it well, almost until it is completely dissolved.
Add sifted premium wheat flour and mix so that there are no lumps. Beat the whites until foamy and carefully fold them into the mixture. The dough should be homogeneous, similar to cream.
Divide all this into two servings. Place cocoa powder in one of them and, I repeat, stir everything thoroughly until smooth.
On a baking sheet greased with butter, place our dough, a tablespoon of white dough, and next to it the same tablespoon of chocolate dough.
So we alternate two types of dough in a checkerboard pattern and fill the entire baking sheet. After the dough has been laid out, place the baking sheet in an oven preheated to two hundred degrees and bake our “Chess Pie” for forty to fifty minutes. After the time has passed, I advise you to check with a toothpick in the middle of the pie. If there is a lot of dough and the mold is small, then the cake may turn out to be gummy after forty minutes; it needs to be baked before.
Cupcake with alcohol
We need the following ingredients:
- butter, sugar, flour - 400 grams each;
- milk - two tablespoons;
- whiskey, cognac or rum - two tablespoons;
- eggs - eight pieces;
- cocoa – 50 grams;
- vanillin – 10 grams.
For cream:
- soft butter – 200 grams;
- one egg at room temperature;
- sugar – 100 grams;
- cocoa - two tablespoons;
- vanillin - to taste.
Prepare like this:
- First beat the butter until fluffy. Without ceasing to beat it, add sugar, eggs and alcohol.
- After this, add the sifted flour to the mixture.
- Divide the dough into two parts. Add vanillin to one and cocoa to the other.
- Next, repeat all the steps from the first recipe.
How to make cream:
- Beat the egg and add hot milk and sugar to it. Cool everything to room temperature.
- Beat the butter and add milk syrup, cocoa and vanillin to it. You should get a homogeneous mass. It is with this that we will soak the chess cake.
Ingredients
Cakes:
- 6 eggs;
- 1.5 cups sugar;
- 1.5 cups flour;
- 2 tablespoons cocoa;
- 2 teaspoons of soda (quench with vinegar).
Cream:
- 1 glass of cream;
- 50 g powdered sugar.
Decoration:
- grated chocolate.
Step-by-step recipe for chess cake:
I will say right away that it is not necessary to make biscuit dough for the cakes. It’s even better not to have a sponge cake, because it’s difficult to cut, but to use simple dough cakes like for muffins, or better yet, like a butter sponge cake, it’s denser than egg-based and very tasty. They will turn out denser and less crumbly. The main thing is not what kind of dough the cakes are baked from, but the principle of their laying, thanks to which the checkerboard is obtained, and the cakes themselves, the main thing is that they are of two colors (light and dark) and round in shape.
But this time I followed the recipe I found and baked two sponge cakes, one light, the other with cocoa. I prepared the dough according to the recipe for charlotte. Moreover, I prepared the dough for the first and second cake layers separately. Why not make a double portion at once, and then just add cocoa to the second part? And because the dough is fluffy, after preparing it, you need to immediately bake it in a preheated oven. And while the first cake is baking, the dough for the second may “sit”. Well, this does not apply to cakes like cakes, unlike sponge cakes!
So, let's make a biscuit. Beat three eggs with an incomplete (about ¾) cup of sugar...
Until light fluffy foam.
We extinguish the soda with vinegar. Sift an incomplete glass of flour (also ¾).
Mix.
Pour into a springform pan lined with parchment (lightly grease the paper and the sides of the pan with sunflower oil).
Place in a preheated oven and bake over medium heat (about 200C) for half an hour until done.
When the sponge cake rises and becomes golden, no dough remains on the wooden stick - take out the mold. After waiting for the cake to cool a little, carefully trim the edges with a knife, open the pan and turn the cake onto the lid of the pan. After removing the paper from the bottom of the cake, turn it over onto a plate. Then we prepare the dough for the second - in exactly the same way, only add cocoa powder to the flour.
Here we have two cake layers - white and brown.
The fun begins! Cut the cakes into concentric circles. We put something small, round in the middle - for example a glass, and cut out the middle of the cake in a circle. Then we put something larger on the cake, a lid from a saucepan, for example, and cut out another circle. It turns out two rings and a circle in the middle.
We do the same with the second cake.
Having removed the ring from the middle of the cocoa cake, we put a white ring in its place. It turns out to be a striped cake.
It's time to make the cream! Beat the cream with powdered sugar with a mixer for half a minute, and to prevent it from turning into butter, add a little milk (1/4 cup will be enough).
Coat the bottom cake with cream.
Then we lay the top one in the same way, in a striped manner.
Coat the top layer and edges of the cake with cream.
Well, in order for the cake to turn out 100% chess, you need to decorate it accordingly on the outside. So we cut out a template from cardboard (this is probably the most time-consuming part of the recipe!).
We put the template on the cake - at first we wanted to just hold it on top, so as not to smear the painstakingly made template in the cream, but then the design would have turned out fuzzy.
Three dark chocolate on a fine grater. The result will be better if you first rub it on a plate and then sprinkle it with your hands - “aiming” at the squares.
Sprinkle the cake with grated chocolate through the template and very carefully remove the cardboard.
Beauty!!!
With bated breath, we cut the cake and saw that it was REALLY CHESS!!! Hurray, it worked!
And by the way, the cake was delicious. He didn't even have time to soak.
We need to make a new one!
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(23 votes, average: 4.6 out of 5)
Post tags: biscuit dough, cocoa, cream,
Chess Pie - a delicious classic pie
Chess pie is a popular dessert recipe in the American South, originating from England.
It's a quiche style pie with a crispy, toasted filling. Its juicy texture and sweet, rich flavor are simply amazing! It's perfect for the holidays. It typically consists of a traditional pie crust and the filling consists of eggs, milk or buttermilk, flour, sugar and often vinegar or lemon. You'll love this pie not only for its irresistible sweet flavor, but also because it's one of the easiest pies to make. There is no need to peel and cut a lot of fruit, or make complex cottage cheese or meringue. Here you simply mix some standard baking ingredients, pour into a pie crust and bake.
Why is it called chess pie?
There are actually several beliefs regarding the origin of this name. In addition, the recipe has changed several times in appearance; for speed of preparation, a modern pie does not at all look like “chess”! This is true, the appearance has changed a lot, except that the presence of light and dark tones and the name remain.
Baking biscuits
For the chess cake I chose. I’ll say right away that perhaps it was worth taking something denser and less delicate: the biscuit made with hot milk is quite fragile and it was a bit difficult to work with, as a result the cage moved a little, however, in my opinion, the cut still turned out beautiful and unusual, and The cake itself, despite its simple composition, is juicy and very tasty! With a dense biscuit, it’s not a fact that this would happen)
You need to bake two biscuits - in contrasting colors. The shades can be any, the main thing is that they are different and beautifully combined. If you don’t want to use food coloring, you can do the simplest option: leave one sponge cake uncolored, and replace part of the flour in the second with unsweetened cocoa powder. You will have such a classic chess cake - vanilla and chocolate.
I wanted to make the inside of the cake brighter, so I didn’t color one sponge cake, but added a couple of good drops of Americolor gel food coloring in the shade Electric Purple to the second. Of course, this does not affect the taste in any way, but the color turns out bright and very beautiful, moreover, close to ultraviolet - the most fashionable color of 2018, according to Pantone.
This is what the dough was like.
Ingredients for Chess Cake
- Chicken egg
(4 - for vanilla sponge cake, 4 - for chocolate) - 8 pcs. - Powdered sugar
(120 for each biscuit, 40 for Chantilly cream) - 280 g - Wheat flour
/Flour
(sifted, 120 for each biscuit) - 240 g
- Salt
(a pinch for each biscuit) - Margarine
(or butter - for greasing the springform pan) - Cream
(fat) - 200 ml - Vanilla sugar
- 1 tsp. - Flavoring
(vanilla, 3-5 drops) - Condensed milk
- 4 tbsp. l. - Butter
(softened) - 100 g - Cocoa powder
(20 for the chocolate sponge cake, 10 for the buttercream part) - 30 g - Glaze
(chocolate) - 1 pack. - (for glaze) - 2 tbsp. l.
Cooking time: 120 minutes
Number of servings: 10
Chess cupcake, try it!
I baked it for the second time, so don’t judge too harshly. It turns out very tasty and it’s not as difficult as it seems.
We start by turning on the oven and letting it heat up to 180 degrees. Let's make the dough. Soften 200g of margarine (I do this in the microwave), then add 200g of sugar, 1 egg, half a tsp. slaked soda and knead the dough, but not very stiff (the recipe said 400g of flour)
Then, roll out the dough to a thickness of about 0.7cm-1cm. And carefully place it on a greased leaf; the dough should have the shape of a rectangle. And put in the oven for 15-20 minutes
While the white cake is baking, mix the dough into the black cake. Also 200g margarine, 200g sugar, 1 egg, 2 tbsp cocoa, 1 tbsp. cinnamon, half tsp. slaked soda and flour about 400g, knead the dough, also roll it into a layer of 0.7-1cm (the layers should be the same shape and size) and bake
Apply jam to the warm cake (I used apple-sea buckthorn puree without sugar), and place the second one on top
We make a press and leave for 2 hours (I only need 40-50 minutes and this time seems to me to be quite enough, the layers stick together well and do not fall apart)
Now we trim the edges and cut them into strips, their thickness depends on the thickness of the layers, grease the top with jam
Let's start laying it out, I have the width of three double stripes, lay it out on the cut edges, that is, the side that in the jam will stick together with the adjacent strip (I think I wrote it clearly :))
Coat with jam and make the second and next layers. Then coat the entire resulting cake with jam
Grind all the trimmings on a grater or in a blender to crumbs.
We decorate our cupcake with crumbs and at the same time squeeze a little so that all the layers are held together.
And this is what I got, a little uneven, but next time it will be even better :). A 700g jar of jam makes a lot of cake, it itself is also filling, and on the second day it becomes even tastier. I hope you find this recipe useful and enjoy it.
stranamasterov.ru
Chess Cake Recipe
These are the ingredients that we will need to prepare two sponge cakes and the Chantilly cream with which we will soak the cakes. Turn on the oven to preheat at 170 degrees. Prepare a springform pan: line the bottom with parchment and grease it along with the sides of the pan.
Place the eggs and powdered sugar for one biscuit in a heat-resistant bowl and mix lightly.
Place the bowl in a water bath and beat until light and thick.
Remove our mixture from the bath and continue whisking until the mixture cools.
Add sifted flour in 2-3 additions and gently knead the dough with a spatula. Pour the dough into the prepared pan and let it spread evenly. In the second sponge cake, before adding flour, add cocoa. Take the prepared biscuits out of the mold and let them cool on a wire rack. We need to cut each of the biscuits evenly in half. To do this, I placed toothpick halves in the middle of each biscuit.
In the meantime, let's prepare Chantilly cream. Whip the cream (I took Etker dry cream and whipped it with low-fat cream) with powdered sugar, add vanilla flavoring.
Cut each cooled biscuit in half. Now carefully cut out identical circles from all four cake layers, using rings of different diameters (I took special molds for making Easter cakes). Now you need to fold the rings alternating in color. Lubricate the inside of each ring with cream and insert the next one into it. We also lightly grease each layer with cream.
Prepare the glaze as it says on the package: in 2 tbsp. l. Add the contents of the package to the milk and stir. Brush the top of the cake with frosting. Prepare butter cream: mix butter with condensed milk. Add vanilla sugar to the third part of this cream, and cocoa to 2/3 - knead two parts of our butter cream. We grease the chocolate part of the cream to level the sides of our cake.
We decorate our cake using vanilla buttercream using a pastry bag. And I also scattered grated milk chocolate on the sides. That's all! Do not judge strictly!!! Bon Appetit!!!
Chess cupcake
Very tasty cupcake. For a long time I was looking for a recipe so that the cupcake would turn out like that favorite one from childhood. I found it and I hasten to share it with my comments and additions.
We will need for 1 cake:
- Wheat flour - 2 tbsp.;
- Sugar – 1 tbsp.;
- Margarine – 200g;
- Eggs – 2 pcs.;
- Water – 50ml;
- Baking powder – 1 tbsp;
- Cocoa – 2 tbsp;
- For a light cake, take the same products, but instead of cocoa, add 1 tsp. vanilla sugar.
- Jam, jam or confiture for the layer – 1.5 – 2 tbsp.
Method of preparation: Soften margarine to room temperature. Take high-quality margarine, the taste and consistency of the dough depends on this. Beat margarine and sugar in a bowl.
Add eggs and water to this cup. Beat again.
Now pour the flour, baking powder and cocoa into a cup, whisk everything together well. The dough seemed light to me, so I added 1 more tbsp. cocoa. If you want to make the dough even darker, you can increase the cocoa rate, then do not forget to slightly reduce the amount of flour.
The dough turns out very tender, tastes like melted chocolate ice cream. Set the dough aside and turn on the oven at 180 degrees. Using the same principle, we prepare light dough, only instead of cocoa we add vanilla sugar (optional).
The oven has warmed up. We bake our dough in a small (about 15x20cm) rectangular form, lined with baking paper or a silicone substrate, separately - first dark, then light. I didn’t have such a mold, so I adapted one large mold about 30x20cm, dividing it in half with a partition made of foil folded several times.
Bake the dough for about 25-30 minutes. I noticed that the dark dough turned out a little more airy and rose better, because... it stood for a while while we prepared the light one. Therefore, I advise you to let the light dough also stand for about 5 minutes. Now our cakes are ready.
Let the cakes cool and carefully remove them from the mold (they are very crumbly and fragile). We cut off any bumps on the top and sides; if there are any, we prepare even layers for assembling the cake. I couldn’t resist and immediately tried the scraps - this is a very tasty dough, tender, soft, crumbly, not too sweet. You can then make potato cake from the scraps or eat it with tea. While the cakes are cooling, let's prepare our jam. If you have ready-made confiture, jam or marmalade, you don’t need to do anything special with them. I had homemade plum jam, I rubbed it through a sieve to get rid of large pieces, warmed it slightly to thicken and added a little citric acid, because... It seems to me that the jam in this cupcake should be sour. It took me about 1.5 - 2 cups of jam to coat the cakes.
My cakes ended up being about 1.5cm high. We cut each cake in half crosswise, making 4 rectangles.
recipe.allwomens.ru
Ingredients for dark sponge cake
- a) hot water - 50 ml,
- b) flour - 150 g,
- c) sugar - 200 g,
- d) eggs - 4 pcs.,
- e) cocoa - 50 g,
- e) vegetable oil - 50 ml,
- g) baking powder - 8 g,
- h) vanillin - 2 g,
- i) salt - a pinch.
For the soufflé:
- a) juice and zest of 1 lemon,
- b) cottage cheese - 500 g,
- c) cream 30% - 400 ml,
- d) milk - 150 ml,
- e) sugar - 150 g,
- e) vanillin - 2 g,
- g) gelatin - 15 g.
Additionally you will need 2 tbsp. spoons of cocoa for the top of the “Chessboard” and paper templates. For a cake diameter of 22 cm, the paper circle is cut into 6 rings 1.7 cm wide. Even strips of the same width are needed.
How to make chess cake:
1. Mix baking powder, cocoa, flour, then sift.
2. Beat the whites with 1/5 of the sugar, stabilizing them with a pinch of salt.
3. Grind the yolks, vanilla, and remaining sugar until white.
4. Continuing to beat, add water little by little.
5. Connect two air masses.
6. Add the flour mixture here, and at the last moment pour in the oil along the edge of the bowl.
7. Cover the form with parchment. Pour the dough into it. For 40 min. send the form to the oven, preheated to 180 degrees.
8. Place the finished biscuit on a wire rack. After cooling, wrap it in a bag and put it in the refrigerator for 4 hours.
9. Divide the sponge cake into 2 layers, one of which should be 1.7 cm high. Cut it into rings using a paper stencil.
Remove every 2nd ring.
10. Pour gelatin with milk. Grind the cottage cheese with vanilla, most of the sugar, lemon zest and lemon juice into a homogeneous mass.
11. Beat the chilled (required) cream with the remaining sugar until stable.
12. Warm up the swollen gelatin a little.
While stirring the curd mass, pour it in in a thin stream. Add the cream last, gently stirring the soufflé to keep it fluffy.
13. Place the whole half of the cake in the mold, pour in a little soufflé.
14. Place biscuit rings on top, one at a time.
15. Pour soufflé between and on top of the rings. Lay the remaining set of rings in a checkerboard pattern from the first layer.
16. Pour over the entire soufflé. Place the cake in the refrigerator.
17. Place paper strips on the frozen surface using a grid.
18. Sprinkle cocoa through a sieve.
19. Carefully remove the stencil.
Cover the brown squares with clean strips and sprinkle with cocoa again.
20. Remove the stencil strips - you get a chessboard.
Not only from above, but also from the cross section, the sponge cake looks like a chessboard. The alternating brown and white squares are eye-catching.
Bon appetit!
Chessboard Cake
Today I am making a “Chessboard” cake. The cake turns out very tasty, with delicate curd cream, chocolate layers and very impressive. It will definitely not go unnoticed on any table. Let's cook!
For the recipe you will need:
For a 26 cm pan: 150 g flour 200 g sugar 4 medium eggs 50 g cocoa powder 50 ml hot water 50 ml vegetable oil 8 g baking powder 8 g vanilla sugar pinch of salt
For the cream: 500 g low-fat paste cottage cheese 400 ml cream 33-35% 150 ml milk 150 g sugar 15 g gelatin 8 g vanilla sugar juice and zest of a large lemon
cocoa powder for decoration
Cake weight - 1.8 kg
PREPARATION:
Mix flour, cocoa powder, baking powder, mix as thoroughly as possible so that all dry ingredients are evenly distributed throughout the volume, and then sift. We separate chicken eggs into whites and yolks. Add a pinch of salt to the whites and beat, gradually adding about 1/5 of the total sugar required in the recipe. Beat the whites until stable.
Then beat the yolks. Gradually add hot water, then vanilla sugar and gradually add the remaining sugar. Beat until light and fluffy.
Gently mix the whipped whites and yolks, and stir in the prepared flour mixture in several additions. Lastly, add vegetable oil to the dough.
I used a springform pan with a diameter of 26 cm, lined the bottom of the pan with baking paper, and did not grease the sides with anything. Pour the biscuit dough into the mold.
You can turn the mold several times so that the biscuit dough lies evenly. Bake the biscuit in an oven preheated to 180°C for about 40-45 minutes. We determine readiness by lightly pressing the finger on the middle - the finger should not fall through. Or using a wooden stick, it should come out clean from the center of the sponge cake, without traces of dough.
How to make chess cake recipe
- To prepare the crust for the chess cake, we simply beat eggs and sugar into a foam.
- Then add sifted flour with baking powder for a light sponge cake, and for a dark one, add flour with baking powder and cocoa powder.
- Beat both types of dough until smooth.
- We bake the cakes one by one in a springform pan (diameter – 20 cm) at 180 degrees until dry (about 20-25 minutes).
- Let the finished cakes cool - they will need to be cut in half lengthwise - we will have 4 cakes.
- To prepare the cream, we will need fresh plums - I baked the cake in late autumn and I still had some supplies of these fruits.
- We need to grind the plums in a blender, and then rub through a sieve to obtain a homogeneous puree.
- The resulting puree now needs to be boiled over low heat for about five minutes. Let the puree cool.
- Now combine sugar and sour cream.
- Beat well with a mixer.
- Then add plum puree to the sour cream and beat thoroughly again. Place the cream in a cool place for 30 minutes.
- And now the crucial moment - we will need 2 round objects (lid, plate, metal salad pan, etc.). The diameter of the first object will be 3-4 centimeters less than the diameter of the cakes, and the diameter of the second will be the same 3-4 centimeters less than the diameter of the first object. Now I’ll explain why this is needed - we will divide each cake into 3 parts using just these items.
- I used salad molds - with their help I simply cut out 3 circles of different diameters from the cake.
- And now we just need to fold the resulting rings into cakes, only alternating their order by color.
- I think that everything is very clear from the photo.
- Now simply coat the resulting striped cakes with sour cream and plum cream.
- We alternate each layer.
- We leave it so that our cake with sour cream and plum flavor is thoroughly soaked.
- A chess cake can be decorated, for example, with almond petals and confectionery sprinkles.
Bon appetit and good luck in the kitchen!
Unusual cupcake recipe
- semolina – 100 grams;
- honey - three tablespoons;
- sugar – 150 grams;
- vanilla and cardamom - half a teaspoon each;
- coconut flakes - two tablespoons;
- flour – 200 grams;
- lemon zest of half the fruit;
- currant puree – 100 milliliters;
- ripe orange - one fruit;
- vegetable oil and orange juice – 100 milliliters each;
- baking powder – 10 grams.
Preparation:
- To knead the dough, you need to divide all the ingredients in half.
- Pour semolina, sugar and sifted flour into the first bowl. We do the same in the second bowl.
- Remove the zest from the orange and finely chop the pulp. Now put these ingredients, as well as orange juice, oil and coconut flakes into the first bowl.
- Next, add cardamom, vanilla, oil, lemon zest and currant puree to the remaining dry mixture (in the second container).
- Now pour the dough into molds lined with parchment paper and greased with oil.
- Bake at 180 degrees for about 30–40 minutes.
- Melt honey with water. This is what we will soak the cakes with.
- Assembling the cake is the same as in the first recipe.
Chess cake recipe
- I broke three eggs into a bowl, since I decided to knead the dough for each cake separately.
We can do it together. But while one cake is baking and the remaining dough is standing, it swells, becomes thicker, and then can easily settle in the oven. - Added salt and sugar to the eggs.
You can increase the amount of sugar if desired, but it still turns out sweet. - Beat the sugar-egg mixture for 5-7 minutes - this is important. Added baking powder and beat again with a mixer
- I sifted the flour.
Quickly beat the dough. This procedure takes 15-20 seconds. It is not advisable to beat longer after adding flour, otherwise the cake may settle during baking. - I greased the round pan with sunflower oil and sprinkled it with a little flour. She poured the dough into it.
- Bake in the oven at 200ºC for 35-40 minutes. I checked the readiness with a skewer.
- I prepared the dough for the chocolate cake in exactly the same way, only I added classic cocoa powder to the beaten eggs with sugar, salt and baking powder, and then flour, but a little less than when kneading the light cake.
- I also baked chocolate cakes separately - at 200ºC for 35-40 minutes.
- Allow each cake to cool completely.
- Now I cut each of the four baked and cooled biscuits into 3 parts.
To do this, I selected dishes of two different diameters. I tried to keep the distance from the edges approximately the same each time. - Having placed the first dish as a template, I cut the outline with a small knife.
Then I did the same thing again with smaller dishes. Each cake made 3 circles - 2 with a hole inside, one without it. - I folded them in a checkerboard pattern, alternating light and chocolate circles.
- In a separate bowl I combined water and alcohol.
Soaked the cakes. For impregnation, you can simply use ready-made vodka. It is not advisable to take compote, tea, liqueur and anything that has at least some shade, so as not to disturb the color of the cakes. - Prepared the cream.
First, beat the softened butter. - Then I added condensed milk to it.
- Beat again with a mixer.
- When the cakes had rested a bit after soaking, I began assembling.
Each layer was coated with cream and covered with the next one, alternating colors. - When all four layers were placed, the remaining cream was used to cover the top and sides of the cake.
- For decoration, I used chocolate glaze in drops - it’s delicious, and it’s convenient to decorate any desserts.
First, I laid out two anniversary fives in the center, and then I decorated the cake along the outline. - I left it to soak overnight at room temperature.
But, as with any sponge cake, the longer it sits, the better! The cake turned out to be absolutely delicious!
Bon appetit!
