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)
Biscuits need to bake two- 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.
I poured it into a mold and baked it.
The finished biscuit looks like this. Don't be alarmed: the crust is darker, the color fades on it, this is NORMAL. I always cut off the crusts anyway, even when I make regular cakes, but in the case of chess cakes, where the whole trick is in the cut, you definitely need to cut them off! There should be no extra inclusions, only the colors that we have chosen!
Remove the biscuit from the mold.
Turn it upside down and wrap it in cling film.
Leave it like this for 8 hours on the table or in the refrigerator.
Then cut into cakes. I cut it into three.
This is what the biscuit looks like inside.
I made the second sponge cake simply white and did not color it.
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 need to be soaked in cream: different ones, crepeville, etc. However, perhaps I’m just not very lucky with butter: I usually use 82.5%, and 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.
Beat with a mixer at high speed until fluffy.
Well grind in a blender 250 g of natural (without plant components), fresh and always DRY cottage cheese (not a cottage cheese product)! If the cottage cheese is wet (the water just separates and the packaging leaks), either don’t buy it, or, if you do buy it, .
Grind very thoroughly so that no grains remain. It took me quite a long time to do this; the blender even got hot. If you don’t have a blender, you can rub the cottage cheese through a sieve; in fact, that’s what everyone used to do.
Add cottage cheese to the butter mixture...
...and beat well again. We get delicious, natural cream! Cream, which, thanks to cottage cheese, can even be considered useful to some extent)
I repeat, I made it with 72.5% oil - it doesn’t hold its shape. Not suitable for leveling or mastic. But the inside of the chess cake was absolutely gorgeous! However, you can use any cream you like!
So, the cream is prepared, now you need to make a syrup for impregnation!
I just took some delicious condensed milk and diluted it with boiled water. The result was a sweet milk syrup. Proportions - to your taste! I wanted something sweeter, so I added a lot of condensed milk. We make sure to prepare the syrup so that our cake turns out juicy!
Assembly can begin!
To achieve the chess effect, we need to cut our cakes into rings, and then assemble the cake, alternating rings of different colors. And here I want to dwell in more detail! In order for the cells to turn out smooth and identical, namely cubes and not rectangles, it is extremely important that the height of the cake matches the width of the ring. There will be photos below and you will understand what I mean)
The rings and cakes themselves should be as even and uniform as possible. That's why I said that it is better to take a dense biscuit. The one I used was fragile, tender and fluffy, it was very difficult for me to carefully and evenly cut circles out of it and transfer it to a substrate; the rings broke. And all this affected the cut. Another conclusion that I made from this experience: it is better to cut the sponge cake into fewer layers and cut out fewer circles. Even if the cells are larger, there is a greater chance that they will turn out even! And for juiciness it is better to soak it more strongly.
Well, now - in pictures!
Cut the cake into circles. Once again - the step should be the same!
I used ring molds...
...and other available materials.
Even the mastic tools came into use)
Again a ring of suitable diameter.
Nozzle for cream)
And with a small nozzle I cut out the smallest circle in the center of the cake.
You could simply cut out templates from paper or use saucers of a suitable diameter - whatever you have and what is convenient for you!
We do the same with colored cakes.
Actually, assembling the cake!
Apply a little cream to the base (you see, mine is quite liquid). Carefully lay out the first circle (you can start from the middle, perhaps it’s even more convenient, but good idea... you understand)). We coat the walls of the ring from the inside! Necessarily!
Then - a white ring, again - a colored one, etc.
Soak the resulting cake.
Cover it with cream using a spatula. The layer should not be very thick - it should be approximately the same as what you coated the walls of the rings with.
And we form the next cake layer, placing the rings in a different order! That is, we now have a white ring on the edge, but on the previous cake there was a colored one. Don't forget to lubricate the rings from the inside!
Collected, soaked again!
They applied the cream and again - all over again...
...until we collect the whole cake!
We wrap it in thick (acetate) film and cover it with cling film “in contact” on top.
And just to be sure, I put my old, battered ring on top for baking and assembling cakes!)))
In this form, put the cake in the refrigerator at least overnight! It will brew, all the ingredients will become friends with each other, the cake will become smoother, more beautiful and tastier. And it will be convenient to work with him further.
Evening cream!
For leveling I used . I really like this cream, it’s great for smoothing and goes well with cottage cheese. And in general, it seems to me that it goes with everything!) You can adjust the sweetness of the cream to your taste. This time I took 400 g of cream cheese, 100 g of butter and 100 g of powdered sugar. You can flavor it with vanilla (add extract or crushed vanilla sugar).
Leveling the cake!
Take out the cake that has settled in the refrigerator, remove the ring and films.
Mix the dry ingredients for the chocolate cake, except sugar.
Salt the whites. Beat them into a dense foam with a fifth of the specified sugar.
Mix the yolks with hot water.
Start beating, adding vanilla and regular sugar little by little until the mixture turns white.
Combine the whipped egg white and yolk mixtures. Add sifted flour and cocoa in parts.
Add vegetable oil last.
Pour the homogeneous biscuit-chocolate mass into the mold.
At 180 degrees and the top and bottom heat on, the biscuit will bake in 40-45 minutes. Leave the cake to cool on a wire rack.
Wrap the cold sponge cake in film and leave it like that for 4-8 hours - this will allow you to accumulate moisture and not dry out the baked goods.
Cut the sponge cake into 2 parts, one of which should be 2 cm high, and the remaining one will serve as the base of the cake.
Cut the first cake into 6 rings 2 cm wide. You can use various dishes as a stencil.
Place even and odd rings separately.
Place the cake layer that was set aside as the base of the cake into the assembled pan. Place rings from an even or odd group on it.
Start preparing the soufflé - combine cottage cheese, sugar, sour cream.
Add cream (if it is 33% fat, you can whip it first) and mix everything. Pour gelatin over milk.
Heat the increased gelatin until it is completely dissolved and pour into the curd mixture.
Distribute the cream soufflé between the rings and coat the top with a thin layer.
Place the second group of rings in place. Fill the empty spaces with curd cream.
Place the entire structure in the refrigerator. The frozen soufflé should retain its shape when pressed.
Place strips of paper, 2 cm wide, in a uniform lattice pattern on the cake. Sprinkle cocoa through a strainer. Carefully remove the paper.
Cover the dark squares with clean strips and repeat the procedure with sprinkles. After removing the paper, a chessboard pattern will be revealed.
Dessert for chess players is ready.
But the main surprise lies inside the “Chessboard” cake - each piece has a lined black and white board on the cut, so you can start the tournament at any time.
This unusual cake in cross section really looks like a chessboard: brown cells alternate with white ones. By the way, if you come across the names “Chessboard” and “Chess” somewhere, know that they all mean the same work of confectionery art.
There are many recipes for this cake. And it’s not surprising: people with a sweet tooth loved it so much that numerous variations began to appear based on the basic recipe. So the name “Chess” can hide any cakes that give the same chess pattern when cut. The dark fragments may represent the crust, and the light fragments may represent the curd filling, etc.
But we offer you the good old classic: sponge cake with custard butter cream. Laconic, easy to make and incredibly tasty - exactly the way our mothers know the “Chess” cake.
| Name: | Cake "Chess" | |
| Date added: | 17.02.2017 | |
| Cooking time: | 3 hours | |
| Recipe servings: | 12 | |
| Rating: | (1
, Wed 5.00
out of 5) |
| Product | Quantity |
| For white crust: | |
| Eggs (large) | 2 pcs. |
| Premium flour | 100 g |
| Sugar | 150 g |
| Baking powder | 1 tsp |
| Vanillin | on the tip of a knife |
| For the brown crust: | |
| Premium flour | 80 g |
| Sugar | 150 g |
| Eggs | 2 pcs. |
| Baking powder | 1 tsp |
| Cocoa powder | 2 tbsp. |
| Vanillin | on the tip of a knife |
| For cream: | |
| Milk | 700 ml |
| Sugar | 1 tbsp. |
| Premium flour | 3 tbsp. |
| Butter | 150 g |
| Eggs | 2 pcs. |
| Full-fat sour cream (from 30%) | 1 tbsp. |
| Vanillin | 1 sachet |
Chess cake recipe
Break the eggs into a bowl and beat with a mixer for 8–10 minutes. While doing this, add sugar into the egg mixture in small portions. Sift the flour through a sieve. Add baking powder to it. Stir. Add flour and baking powder into the egg-sugar mixture. To do this, use a spatula to mix the mixture from bottom to top and add a mixture of flour and powder to it in small portions. Stir until the mixture becomes homogeneous.
Preheat the oven to 180 degrees. Grease a baking dish (preferably round) with butter. Pour the dough into it, smooth the top, put it in the oven and bake until done. Prepare the brown crust. It is made exactly the same as white. Cocoa should be added to the dry mass - flour and baking powder.
Break the eggs into a bowl. Add half the sugar to them, beat for a couple of minutes, pour in 250 ml of milk, add flour and beat until smooth. Pour the remaining milk into the saucepan, add the second half of the sugar and vanilla. Place on the fire and bring to a boil. Pour in the egg mixture in a thin stream. Stirring continuously, cook over low heat until the cream thickens. Remove from heat and let cool. 
An outlandish chess cake is assembled from biscuit rings of two colors. Remove the butter from the refrigerator in advance and let it soften (but not melt). When it becomes soft, beat with a mixer. Add in small portions to the frozen cream and beat too. At the end add sour cream and beat again. Prepare the cakes. Cut each of them in half lengthwise. You will get four cakes: two white and two brown.
Take three round objects of different diameters. For example, a wide plate, a smaller plate and a bowl or cup. They will act as cutting molds. Place the first ramekin on the cake and run a knife along it. In the end, you should cut a ring out of the cake. Do the same with the second and third shape. Do the same with the remaining cakes. Each of them will be divided into three rings and one circle.
Assemble the cakes by mixing the rings. For example: the first ring, the widest, is brown, the second is white, the third is brown, the inner circle is white. Since all the figures were made using the same molds, they are the same size. The result will be four striped cake layers: two with a white outer circle and two with a brown one.
Assemble the cake, brushing with cream and alternating cake layers: if the first one had a white outer ring, then the second one should have a brown one, etc. Grease the top cake and sides with cream. If desired, sprinkle with coconut or chocolate chips, nuts or any other topping. Place the cake in the refrigerator for 2-3 hours to soak. Remove and serve.
Description
Chess cake- it’s tasty, interesting, bright. When it comes to a children's party, we simply cannot do without an original and beautiful cake. Only in this combination will the dessert satisfy the tastes of young connoisseurs.
Today we will tell you how to make a chess cake at home. The most remarkable and interesting, of course, will be its cut. Getting a checkerboard cut is actually easy. To make sure of this, below is a step-by-step recipe with a photo of making a chess cake. Using it, you can easily recreate the treat in your kitchen.
Dessert can and should be decorated as brightly as possible. To do this, you can use a variety of candies, candied fruits, gelatin bears or colorful meringues.
The sponge cake itself, as the basis of the cake, in addition to its appearance, also has excellent taste. Porous, airy cakes prepared according to this recipe are moderately sweet and soaked in chocolate cream. Even in its original form, without decoration, this chess dessert will be an excellent addition to tea.
Let's start cooking.
Ingredients
-
(400 g) -
(2 tbsp.) -
(500 g) -
(1 tbsp.) -
(3/4 tsp) -
(1 pinch) -
(250 g) -
(375 ml) -
(300 g) -
(5 pieces.) -
(250 ml)
Cooking steps
Before starting to prepare the cakes, we will prepare the cream, which needs to cool. This way we will save time. In a deep saucepan, heat the cream, but not to a boil. Grind 300 g of chocolate bar into crumbs and pour hot cream over it. Mix thoroughly until smooth and put in the refrigerator for 1-2 hours. Next, take a bowl and mix the flour and baking powder in it. Add salt and soda. We have to melt the remaining chocolate. To do this, we use a water bath or any other available method. Pour cocoa into the melted chocolate and mix thoroughly. Leave the finished mixture in a warm place so that it does not harden. Take another deep bowl and mix butter and sugar in it. Beat until the mass becomes homogeneous. Next, gradually add one egg to the mixture and after each time thoroughly beat the contents of the bowl. First add flour to the resulting mixture, knead, then kefir and also beat the mass well.
Separate three glasses of the resulting dough piece and mix them with melted chocolate.
Prepare a round mold with a diameter of 23 centimeters. In an oven heated to 175 degrees, bake two cakes - light and dark. And then we start creating our chessboard. To do this, cut each of the cakes lengthwise into two equal parts. We take out parchment paper and a compass. On it we draw a circle with a diameter of 23 centimeters, in it a circle with a diameter of 16 centimeters, in it a circle with a diameter of 8 centimeters. There is one center for each circle. Carefully cut out the blanks and, placing stencils on the cakes, cut the biscuit. Remove the cooled cream from the refrigerator and beat again. Using a springform pan, lay out the resulting rings in a checkerboard pattern, coating them with cream.
We remove the mold, after which we use the remaining cream to cover the top and sides of the cake.
To decorate the dessert, you can use chocolates and colorful candies, peanuts or fruits.
The original checkerboard cake is ready.
Bon appetit!
Cake is the main decoration of any holiday. Of course, you can order or purchase dessert for a family celebration at the pastry shop. But it’s easy to prepare it yourself. It will be cheaper, healthier and tastier!
Do you want to surprise your family and friends? Then prepare an original and spectacular “Chess” cake for them. In this article we offer several recipes for the original delicacy.
Biscuit for shortcakes
Making chess cake is very simple. It is much more difficult to resist cutting off a piece from it. You should be patient and wait, because it takes time for the biscuit to soak. It’s better to bake the dessert the evening before the holiday, put it in the refrigerator, and enjoy this delicious delicacy the next day.
So let's get started. We start by preparing the cakes. For a white sponge cake, take 3 eggs and break them into a deep bowl. There is no need to separate the whites from the yolks! Add a little salt to the eggs and beat with a mixer, first at low speed and then at high speed. Gradually add 100 grams of sugar (4 tablespoons). Beat for at least 5 minutes. You should end up with a fluffy mass. Add a teaspoon of baking powder here and add 100 grams of sifted flour in small portions. Whisk everything quickly again. The dough is ready!
Now take a round mold, line it with parchment or grease the bottom with vegetable oil and sprinkle with flour. Pour the dough, level it with a spatula and bake in an oven preheated to 200 degrees for about half an hour. We also prepare chocolate cake, but take 80 grams of flour. We also add two tablespoons of cocoa to the dough. Bake and let cool completely. If the “Chess” cake is being prepared for a large company, you can bake not one cake of each color, but two.
Now take the cooled sponge cake, place a plate of smaller diameter on it and cut it out along the contour. It turned out two layers. Place an even smaller plate on the second circle of sponge cake and cut it out. From one cake you should end up with three circles: two with a hole and one solid. We do this process with all cakes. Then we fold them in a checkerboard pattern, alternating dark and light circles.
Impregnation and cream
To soak the cakes, you will need 50 milliliters of water and a spoonful of alcohol. It is better not to use any other liquids (tea, liquor) so that the color of the dough does not change. Prepare the cream. To do this, beat 450 grams of softened butter, add 720 milliliters of condensed milk to it. Mix the resulting mass thoroughly.
Assembling the cake
We apply it to the impregnation and let it sit for a while. Now you can start assembling. We coat each cake layer, consisting of white and dark circles, well with cream and cover with the next one, alternating colors. Thus, we lay all the layers. Carefully coat the top and sides with cream. You can decorate the cake with ready-made chocolate glaze in drops, placing it in a circle and in the center. Leave the dessert in the refrigerator for several hours so that it is well soaked in the cream.
Cake in the form (without baking)
Those who are afraid to bake a biscuit can be advised to make a “Checkerboard” cake from cookies. For the recipe you will need the following ingredients:
- sweet cookies - 200 grams;
- cottage cheese of any fat content - 450 grams;
- butter - 100 grams;
- heavy cream - 450 grams;
- powder - 100 grams;
- gelatin - 20 grams;
- milk - 50 grams;
- milk chocolate bar;
- a pinch of vanillin.
First, finely chop the cookies and mix them with room temperature butter. Take a springform pan and spread the resulting base for your future culinary masterpiece in an even layer. Beat the cream vigorously with a mixer. Fill the gelatin with water. While it swells, start preparing the cream.
Pour sifted powdered sugar, cream and a pinch of vanillin into the cottage cheese, rubbed through a sieve. Stir. Dissolve the swollen gelatin on the stove, remove from heat, add milk and curd mixture. Mix everything thoroughly and divide the mass into two parts. Melt ¾ of the chocolate bar in a water bath, cool and add to one of the reserved parts of the cream. Prepare two and fill one of them with dark mass, and the second with white.
At this stage you can start assembling the dessert. Place a little white cream in a circle on the cookie base, then circle it with a layer of dark curd mass, and so on until the end. Make several such layers like a chessboard. Place the dessert in the refrigerator and leave until the cream hardens. Serve sprinkled with remaining grated chocolate. You can be sure that this is a very tasty and tender “Chess” cake!
For lovers of baking with bird cherry
Many people like desserts with bird cherry, so you can try baking a “Chess” cake with this delicious berry. It couldn't be easier to prepare.
Pour two glasses of ground bird cherry with the same amount of hot milk, cool and transfer to a deep bowl. Add two cups of sugar here, break six eggs, add a stick of butter, baking powder, and three cups of flour. Mix everything and divide into three parts, bake 3 cakes. For the cream, beat sour cream with sugar and cover 2 cooled layers with this mixture. Cut the third cake into squares and place it on top in a checkerboard pattern. We fill the spaces intended for white figures with sour cream and sugar.
Homemade baking made easy
Nothing lifts your spirits more than something aromatic and made with your own hands. No store-bought baked goods can compare with homemade baked goods!
So why did this happen? Moreover, it will take very little time to prepare a homemade delicacy. It is only important to follow the recipe exactly, then everything will definitely work out. It will not be difficult for you to prepare a chess cake. The photos presented in the article will certainly help you get an idea about the dessert.
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