A minimum of work and the effect is stunning. The chessboard looks impressive on the table, everyone will take a helping

Chessboard this is a perfect example of the fact that you don’t have to stand in the kitchen for hours to prepare a dessert like from an elegant pastry shop. The secret of this cake lies in simple ingredients and a clever way of folding – thanks to it, the original pattern is created.

Ingredients for the cake:

• 6 eggs,
• 220 g sugar,
• 170 ml sunflower oil,
• 170 ml of water,
• 2 teaspoons of vanilla extract,
• 320 g of wheat flour,
• 2 teaspoons of baking powder,
• 2 tablespoons of cocoa.

Ingredients for the cream:

• 1 liter of milk,
• 130 g sugar,
• 50 g of wheat flour,
• 40 g of potato starch,
• 250 g of soft butter,
• 100 g coconut flakes.

Ingredients for the chocolate icing (optional):

• 100 g of dark chocolate,
• 100 ml heavy cream (30%).

Prepare the dough. Combine eggs and sugar in the bowl of a mixer. Beat until thick and fluffy.

Pour oil, water and vanilla extract into the egg mixture. Mix gently.

Sift flour and baking powder into the mixture. Mix the dough gently again and divide it into two equal parts. Mix cocoa into one part of the dough.

Pour one of the dough parts into a greased and floured 25×30 cm baking tin. Place in the oven preheated to 180°C. Bake for 25 minutes. Proceed in the same way with the second part of the dough. If you have two identical tins, bake both parts of the cake at the same time.

Prepare the cream. Combine both flours and mix with about 250 ml of milk. Boil the rest of the milk with sugar. Pour the mixture into the boiling milk. Cook over low heat, stirring constantly, until the pudding mixture thickens. Set it aside to cool, covered with foil (the foil should touch the surface of the mass to prevent a skin from forming).

Cream the butter until fluffy. Without stopping mixing, add the cooled pudding mixture in batches, alternating with the coconut flakes.

Cut each dough into 5 equal strips (you only need 4 light strips – use the rest of the dough in another way). Lubricate the sides of the strips with cream to glue them together in a checkerboard pattern. Place the finished dough in the refrigerator for 2-3 hours. If you want, you can additionally cover them with chocolate icing prepared from chocolate melted in whipping cream.

Source: Terazgotuje.pl