How to make a chess pie. Cake "Chess

29.10.2020

I must say right away that it might have been worth taking something denser and less tender: the biscuit on hot milk is rather fragile and it was difficult to work, the cage moved out a little as a result, however, in my opinion, the cut still turned out to be beautiful and unusual, and the cake itself - despite its uncomplicated composition, juicy and very tasty! WITH thick biscuit not the fact that it would have turned out)

Biscuit need to bake two- contrasting colors. Shades can be any, the main thing is different and beautifully combined. If you don't want to use food colorings, you can make the simplest option: leave one biscuit uncolored, and in the second, replace the flour with unsweetened cocoa powder. You will have such a classic chess cake - vanilla chocolate.

I wanted to make the cake brighter on the inside, so I didn’t color one biscuit, and in the second I added a couple of good drops of food gel colorant Americolor in the shade of Electriс Purple. Of course, this does not affect the taste, but the color turns out to be bright and very beautiful, moreover, close to ultraviolet - the most fashionable, according to Pantone, color of 2018.

This was the dough.

I poured it into a mold and baked it.

The finished biscuit looks like this. Do not be alarmed: the crust is darker, the color on it fades, this is NORMAL. Anyway, I always cut off the crusts, even when I make ordinary cakes, and in the case of the chessboard, where the whole chip is cutaway, you must cut them off! There should not be any unnecessary blotches, only the colors that we have chosen!

We take out the biscuit from the mold.

Turn it upside down and wrap it in plastic wrap.

In this form, we leave for 8 hours on the table or in the refrigerator.

Then we cut into cakes. I cut into three.

This is how the sponge cake looks inside.

I made the second biscuit just white, did not paint it.

Curd cream!

It is better to prepare the cream before assembly. I decided to try the curd cheese. The cream is delicious, perfect for this cake! It is not too dense, does not hold its shape, so I recommend it for cakes with thin cakes, which should, in fact, be soaked in cream: different, crepeville, etc. However, perhaps I was just not very lucky with butter: I usually use 82.5%, and this time took very tasty, but 72.5%, and was convinced that the quality of the oil directly affects the stability of the creams! So ALWAYS take 82.5% natural butter for your pastry experiments!

So, cream.

Take a pack of butter (180 g) room temperature, 100 g icing sugar and 10 g vanilla sugar, crushed in a coffee grinder into powder.

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 curd (not a curd product)! If the cottage cheese is wet (water comes off straight and the packaging leaks), either do not buy it, or, if you did buy it,.

Grind very carefully so that no grains remain. It took me quite a long time, the blender even got hot. If you don't have a blender, you can rub the cottage cheese through a sieve, in fact, everything was done before.

Add cottage cheese to the butter mixture ...

... and beat well again. We get delicious natural cream! A cream that, thanks to cottage cheese, can even be considered useful to some extent)

I repeat, I did it with 72.5% oil - it does not hold its shape. It is not suitable for leveling and mastic. But the inside of the chess cake was just gorgeous! However, you can take any cream you like!

So, the cream is ready, now you need to make the syrup for the impregnation!

I just took a little delicious condensed milk and spread her boiled water... The result is a sweet milk syrup. Proportions - according to your taste! I wanted something sweeter, I put a lot of condensed milk. We must prepare the syrup to make our cake juicy!

You can start building!

To achieve a checkerboard effect, we need to cut our cakes into rings, and then collect the cake, alternating rings of different colors. And here I want to dwell in more detail! In order for the cells to turn out to be even and identical, namely cubes, and not rectangles, it is extremely important that the height of the cake coincides with the width of the ring. Below there will be photos, and you will understand what I mean)

The rings and cakes themselves should be as even and uniform as possible. That is why I said that it is better to take a dense biscuit. The one that I used, fragile, delicate and fluffy, it was very difficult for me to neatly and evenly cut circles out of it and transfer 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 biscuit into fewer cakes and cut out fewer circles. Let the cells be larger, but there are more chances that they will turn out to be even! And for juiciness, it is better to soak more strongly.

Well, now - in pictures!

Cut the cake into circles. Once again, the step must be the same!

I used ring shapes ...

... and other materials at hand.

Even mastic tools were used)

Again the ring is of a suitable diameter.

Cream attachment)

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 - everything that you have and that is convenient for you!

We do the same with colored cakes.

Actually, assembling the cake!

We apply a little cream on the substrate (you see, I have it quite liquid). We carefully lay the first circle (you can start from the middle, perhaps it is even more convenient, but a good idea ... you understand)). We coat the walls of the ring from the inside! Necessarily!

Then - a white ring, again - a colored one, etc.

We saturate the resulting cake.

Cover it with cream using a spatula. The layer should not be very thick - it should be about the same as you smeared on the walls of the rings.

And form the next cake by placing the rings in a different order! That is, on the edge we now have a white ring, and on the previous cake there was a colored one. Do not forget to coat the rings from the inside!

Collected, impregnated again!

They applied the cream and again - all over again ...

... until we collect the whole cake!

We wrap it with a thick (acetate) film, cover it on top cling film"In contact".

And to be sure, I put on my old, well-worn ring for baking and assembling cakes on top!)))

In this form, we send the cake to the refrigerator at least overnight! It will infuse, all the ingredients will make friends with each other, the cake will become smoother, more beautiful and tastier. And it will be convenient to work with him further.

Leveling cream!

For alignment, I used. I really like this cream, it is great for leveling and goes well with curd. Anyway, it seems to me that it goes well with everything!) You can adjust the sweetness of the cream to your liking. This time I took 400 g of curd cream cheese, 100 g butter and 100 g icing sugar. Can be flavored with vanilla (add extract or crushed vanilla sugar).

Align the cake!

Take out the cake that has settled in the refrigerator, remove the ring and films.

There will be a lot of interesting things in my recipe today, so I suggest you sit back and read more carefully! Today we have a birthday chess cake - step by step recipe with a photo and everything connected with it.

Yes, it's about the cake. Why is it so interesting, you ask. I am sure that after reading to the end, you will find the answer to this question. In the meantime, I'll tell you about my acquaintance with this handsome man.

It was already more than 5 years ago - looking through the pages of a well-known culinary publication, I immediately drew attention to a wonderful-looking cake, which, in its cross-section, proudly showed an amazing checkerboard pattern for me at that time.

The picture just captivated me then. There was a recipe next to it, but with a very vague and not very intelligible explanation of how such a wondrous beauty came about. It was only obvious that two types were used biscuit cakes, cut in half (light and dark), as well as some kind of, I remember, an intricate buttercream.

Well, the cream and the biscuit are clear, but what to do next? I remember that my husband rescued me then - with his help (it’s not for nothing that they say that men with spatial thinking are much better than women) I finally understood for myself the whole process of creating this, as it seemed to me then, culinary masterpiece and immediately got down to business, because, on the nose was our family holiday.

Everything was complicated a little by the fact that then there was a fast, and my mother-in-law observes it very strictly. But I took care of that too - I picked up options for a lean biscuit and a wonderful pineapple cream without cream, butter and milk. Then everything worked out for me - the cut of the cake turned out and was a complete surprise for everyone.

A lot of time has passed since then. I had to repeatedly meet this handsome man on the Internet and, I confess, I never stop admiring him. I remember, Ksenia, and your chess masterpiece is incredibly beautiful and extremely appetizing!

Ingredients:

For biscuit cakes, we need:

For light:

2 eggs
a pinch of salt
half a glass of flour
1 tsp baking powder

For dark:

2 eggs
just under half a glass of sugar
0.5 sachet vanilla sugar
a pinch of salt
half a glass of flour (without 1 tablespoon)
1 tbsp cocoa
1 tsp baking powder

For sour cream and plum cream, you need to prepare:

300 ml sour cream (at least 20% fat)
150 g granulated sugar
150 g fresh plums

How to make a checkerboard cake - recipe

To prepare the cakes for the chess cake, we simply beat the eggs and sugar into a foam.
Then add sifted flour with baking powder for a light biscuit, and flour with baking powder and cocoa powder for a dark one.
Beat both types of dough until smooth.
We bake the cakes in turn in a split form (diameter - 20 cm) at 180 degrees until a dry match (about 20-25 minutes).
Cool the finished cakes - they will need to be cut in half lengthwise - we will have 4 cakes.
To make the cream, we need fresh plums - I baked the cake in late autumn and I still had some stocks of these fruits.
We need to grind the plums in a blender, and then rub through a sieve to get a smooth puree.
The resulting puree now needs to be boiled over the lowest heat for about five minutes. Cool the puree.
Now we combine sugar and sour cream.
Beat well with a mixer.
Then add to sour cream mashed plums and beat thoroughly again. We remove the cream in a cool place for 30 minutes.
And now the crucial moment - we need 2 round objects (lid, plate, metal mold for salads, etc.). The diameter of the first item will be 3-4 centimeters less than the diameter of the cake layers, and the diameter of the second one - by the same 3-4 centimeters less than the diameter of the first item. Now I will explain why this is needed - we will divide each cake into 3 parts just with the help of these objects.
I used molds for salads - with their help I simply cut out 3 circles of different diameters from the cake.
And now we just need to fold the cakes out of the resulting rings, only alternating their order by color.
I think that from the photo everything is very clear.
The resulting striped cakes are now simply smeared with sour cream and plum cream.
We alternate each layer.
We leave so that our cake with sour cream and plum flavor is thoroughly soaked.
Chess cake can be decorated, for example, almond petals and confectionery sprinkles.

Bon appetit and creative success in the kitchen!

Stir the dry ingredients for the chocolate biscuit, except for the sugar.

Salt the proteins. Beat them in a dense foam with a fifth of the specified sugar.

Stir the yolks with hot water.

Begin whisking, adding a little vanilla and regular sugar, until the mixture turns white.

Combine the whipped egg white and yolk masses. 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 heating on, the biscuit will be baked in 40-45 minutes. Leave the cake to cool on the wire rack.

Wrap the cold sponge cake with foil and leave it in this form for 4-8 hours - this will allow it to accumulate moisture and not dry out the baked goods.

Cut the biscuit into 2 parts, one of which should be 2 cm high, and the rest 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.

Expand even and odd rings separately.

Put the cake layer in the assembled form, which has been set aside, like the base of the cake. Place rings from an even or odd group on it.

To make a soufflé - combine cottage cheese, sugar, sour cream.

Add cream (if they are 33% fat, you can whip them beforehand) and mix everything. Pour milk over gelatin.

Warm up the gelatin that has increased in volume until it is completely dissolved and pour into the curd mixture.

Spread the cream soufflé between the rings and smear the top with a thin layer.

Install the second group of rings in place. Fill the empty spaces with curd cream.

Send the entire structure to the refrigerator. The frozen soufflé should retain its shape when pressed.

Place strips of paper, 2 cm wide, in the form of a uniform grid on the cake. Sprinkle cocoa through a strainer. Carefully peel off the paper.

Cover the dark squares with clean strips and repeat the procedure with sprinkles. After removing the paper, a checkerboard drawing will open.

Dessert for chess players is ready.

But the main surprise lies inside the "Chessboard" cake - each piece has a black-and-white board lined with a cut, so that at any time you can start the tournament.

Cake is the main decoration of any holiday. Of course, you can order or purchase a dessert for a family celebration in a pastry shop. But it's easy to cook it yourself. It will come out cheaper, healthier and tastier!

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 cake layers

Making a chess cake is very easy. It is much more difficult to resist so as not to cut a piece from him. You should be patient and wait, because it takes time to soak the biscuit. It is better to bake dessert in the evening on the eve of the holiday, put it in the refrigerator, and enjoy this delicious delicacy the next day.

So let's get started. We start by making cakes. For a white biscuit, take 3 eggs and break them into a deep bowl. There is no need to separate the whites from the yolks! Pour a little salt into the eggs and beat with a mixer, first at low, and then at high speeds. Gradually add 100 grams of sugar (4 tablespoons). Beat for at least 5 minutes. You should have a curvy mass. Pour a teaspoon of baking powder here and add 100 grams of sifted flour in small portions. Beat everything quickly again. The dough is ready!

Now we take a round shape, line it with parchment or grease the bottom vegetable oil and sprinkle with flour. Pour out the dough, level with a spatula and bake in an oven preheated to 200 degrees for about half an hour. We also prepare a chocolate cake, but we already 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 we take the cooled biscuit, put a plate of a smaller diameter on it and cut it along the contour. It turned out to be two layers. On the second circle of biscuit, put a plate even less and cut out. One cake should end up with three circles: two with a hole and one solid. We do this process with all the cakes. Then we add 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 take any other liquids (tea, liquor) so that the color of the dough does not change. Preparing 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 on the impregnation and let it rest a little. Now you can start assembling. Each cake, consisting of white and dark circles, coat well with cream and cover with the next one, alternating colors. Thus, we lay all the layers. Thoroughly coat the top and sides with cream. You can decorate the cake in the form of a ready-made chocolate icing in drops, laying it in a circle and in the center. Leave the dessert in the refrigerator for a few hours to soak well in the cream.

Cake as (no baking)

Those who are afraid of baking a biscuit can be advised to make a Chessboard cake from cookies. The recipe 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 detachable form and distribute the resulting base for the future culinary masterpiece in an even layer. Whisk the cream vigorously with a mixer. Fill the gelatin with water. While it is swelling, prepare the cream.

Pour the sifted icing sugar, cream and a pinch of vanillin. 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 parts of the chocolate bar in a water bath, refrigerate and add to one of the reserved parts of the cream. Prepare two and fill one with dark and the other with white.

At this stage, you can start assembling the dessert. Put some white cream in a circle on the base of the cookies, then circle it with a layer of dark curd mass and so on until the end. Make several of these layers, like a checkerboard. Put the dessert in the refrigerator and leave until the cream hardens. Serve sprinkled with the remaining grated chocolate. You can not even doubt that it is very tasty and delicate cake"Chess"!

For lovers of pastries with bird cherry

Many people like desserts with bird cherry, so you can try baking with this delicious berry cake "Chess". Cooking it is as easy as shelling pears.

Pour two glasses of ground bird cherry with the same amount of hot milk, cool and transfer to a deep bowl. Pour two glasses of sugar here, break six eggs, add a pack of butter, baking powder, three glasses of flour. We mix everything and divide into three parts, bake 3 cakes. For the cream, beat the sour cream with sugar and cover 2 cooled layers with this mass. Cut the third cake into squares and place it on top in a checkerboard pattern. Fill the places intended for the white figures with sour cream and sugar.

Homemade baking made easy

Nothing raises the mood like fragrant and homemade ones. With homemade cakes, no purchased baked goods can be compared!

So why did the case become? Moreover, the time for cooking homemade goodies it will take quite a bit. It is only important to follow the recipe exactly, then everything will definitely work out. It will not be difficult for you to make a chess cake. The photos presented in the article will certainly help you get an idea of the dessert.

Then I add sugar to the eggs. Sugar if desired, you can add more, it all depends on your tastes. But even so it turns out sweet.

Beat the egg-sugar mixture with a mixer at full speed for 5-8 minutes. Be sure to beat for 5 minutes, the mixture should rise 2 times!

Add baking powder.

Sift flour. Beat the dough quickly. Beat for no more than 30 seconds, otherwise the cake may settle during baking and not rise. We take flour 100 g.

A round shape, I have it 23 cm, grease well with sunflower oil and pour the dough into it. We bake the cake at 180 C, for 15-20 minutes, depending on your oven. We check the readiness of the cake with a toothpick.

Now, while our cake is being prepared, let's prepare a dark cake for our cake. We mix everything the same as for the light crust, only to the beaten eggs with sugar and baking powder, we also add cocoa powder, and then flour, only a little less than when kneading the light crust.

We take out the light cake from the oven. Gently remove the light cake from the mold and remove its side for now. At this time, again, lubricate the form sunflower oil and fill it in dark dough... We send to the oven for the same time.

Our cakes are ready. We give them time to cool down to continue further.

As soon as the cakes have cooled down, select dishes of two different diameters. Then we cut the cakes, each into 3 parts.

We put them in a checkerboard pattern, alternating light and dark cakes.

Now let's prepare the cream.

Whisk the softened butter at high speed.

Then add condensed milk to it.

We will make such a cream.

Now we start assembling.

We coat each cake with cream and cover with the next one, alternating colors.

For my cake, I prepared 4 cakes - 2 light and 2 dark. You can cook with 1 dark crust and 1 light crust, but it won't be as tall.

When all the cakes were laid, I covered the top of the cake and the sides with the remaining cream.

For decoration, I used dark chocolate, without any additives. Grated chocolate on a grater, and sprinkled on top of the cake.

Here is such a delicious and very delicate cake I got. She let her stand and soak for a couple of hours, ready for the table.

In the context, it really turned out to be chess.

Cooking time: PT03H00M 3 h.