Checkerboard Cake with Raspberry Cream

For the checkerboard cake, beat egg whites with sugar until stiff, stir in yolks, mix flour with baking powder and cocoa and fold in with the oil. Bake in a 28 cm Ø cake pan for about 30 minutes.

For the cream, soak gelatine in cold water. Puree raspberries, mix with mascarpone, yogurt and sugar. Squeeze out the gelatine, dissolve, mix with part of the cream and stir quickly into the remaining cream, fold in the stiffly whipped cream.

Cut the cake in half. Place a cake ring around one part. Cut out 5 rings, each 2 cm thick, from the second cake layer with a knife.

Spread the cake base with jam, place the 1st, 3rd and 5th ring on top, fill the spaces in between with cream. Place the 2nd and 4th ring on the cream, fill in the rest of the cream and spread it smoothly, let it set in the refrigerator.

Cut the cake out of the ring, spread with cream, dust the surface with cocoa powder as desired, sprinkle with rosettes of cream and place raspberries on top.

Preparation Tip:

The checkerboard cake can also be made with a white and black checkerboard pattern or other colors.

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