Sponge Cake
Chess Cake – a spectacular and delicious dessert
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 8
The Chess Cake is a dessert that not only delights the taste buds but also the eyes, thanks to its appearance that mimics a chessboard. The alternating layers of sponge and cream combine perfectly with the berries, creating an explosion of flavors and colors. In this recipe, I will show you step by step how to prepare this delicious cake, offering you some suggestions to customize it.
Ingredients:
For the sponge cake:
- 200 g flour
- 150 g sugar
- 100 g butter, at room temperature
- 3 eggs
- 1 pinch of salt
- 1 teaspoon vanilla essence
- 1 packet baking powder
- 50 ml milk
For the berry cream:
- 250 g mascarpone
- 200 ml whipping cream
- 100 g powdered sugar
- 200 g berries (raspberries, blueberries, blackberries)
For decoration:
- Fresh berries
- Cocoa or grated chocolate (optional)
Preparation:
1. Preparing the sponges: Preheat the oven to 180°C. In a bowl, mix the butter with the sugar until it becomes a creamy mixture. Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla essence.
2. Mixing the dry ingredients: In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Mix until you obtain a homogeneous batter.
3. Baking the sponges: Divide the batter into two, then into two equal parts each. Pour the batter into cake pans lined with parchment paper, ensuring it is evenly distributed. Bake each sponge for 25 minutes or until a toothpick inserted in the center comes out clean. Let the sponges cool completely.
4. Preparing the cream: In a large bowl, whip the cream until it becomes firm. Add mascarpone and powdered sugar, continuing to mix gently so as not to break the whipped cream. Incorporate the berries, being careful not to crush them too much.
5. Assembling the cake: Place the first sponge on a platter. Spread some of the berry cream over it. Continue with the second sponge, alternating layers, and make sure to have some cream left for decorating the cake.
6. Decorating: Use the remaining cream to cover the cake and give it a uniform appearance. Decorate with fresh berries on top. If desired, you can sprinkle cocoa or grated chocolate for added flavor.
7. Serving: Let the cake chill in the refrigerator for about 2 hours before serving, to firm up the cream. Each slice cut will reveal the spectacular layers, resembling a chessboard, and the combination of berries will provide a delicious contrast with the moist sponge.
Practical tips:
- For a moister cake, you can add a berry syrup between the sponges.
- You can vary the berries depending on the season, using strawberries or peaches for a different flavor.
- If you prefer a more intense taste, add a splash of limoncello to the cream.
This Chess Cake is not just a dessert, but a true culinary masterpiece. Whether you prepare it for a special occasion or simply to treat yourself, it will surely impress everyone. Enjoy!
PREPARATION OF THE BASE: Beat the whole eggs with a mixer together with 5 tablespoons of hot water, sugar, essence, and lemon zest. Mix the flour with the starch and baking powder and carefully incorporate it into the egg mixture. Pour the mixture into a cake pan lined with baking paper and level it. Bake the base at 180°C for about 35 minutes, then remove it and invert it onto a kitchen rack, peel off the baking paper, and let it cool completely. PREPARATION OF THE CREAM: Soak the gelatin in cold water for 10 minutes. In a saucepan, heat the berries together with 75g of sugar and 2-3 tablespoons of the syrup released by the fruit. Remove from heat and let cool. Squeeze the gelatin and dissolve it in the still-warm fruit mixture. Blend the cold cottage cheese, add it to the fruit mixture, and incorporate it. Whip the 600ml of cold cream with a mixer and fold it into the cheese cream. The cooled base is cut into 4 layers to form 2 thick layers and 2 thin layers. It is best for the bottom and top layers to be narrower. From the thicker layers, cut 6 concentric circles using a cardboard template. Cut around the rings with a knife. WARNING! The cut should be made on the outside of the template, not on the inside. It's easier this way. Later, the rings will be placed staggered as in the picture. ASSEMBLY: Place a thin layer on a platter, surround it with a metal cake ring, and place the first large dough circle around it, then the 3rd and 5th dough circles. Pipe the berry cream between them. Place the 2nd and 4th dough circles on top, as well as the center. Pipe cream between them. Make 3 levels of ring-cream this way, then finish the structure with the remaining thin layer. Refrigerate the cake for about 3 hours. After it sets, remove the metal border around the cake. FINISHING: Whip 200ml of cream with the stabilizer powder. Use this cream to coat the cake and decorate to taste. The Sah Cake recipe was proposed by Gabi Cara. Discuss more about this recipe on the recipe forum.
Ingredients: BASE: 5 eggs, 175g sugar, 1 vial of lemon essence, 125g flour, 125g starch, 3 teaspoons of baking powder, lemon zest; CREAM: 250g berries, 10 sheets of gelatin, 75g sugar, 250g cottage cheese, 600ml whipped cream; FOR DECORATION: 200ml whipped cream, 1 pack of whipping cream stabilizer, chocolate hearts.
