Checkered Cake

Alhamdulillah, terjadi jugak kek ni. Dulu pernah buat, tapi kejadiannya, masyaAllah, cukup tak cantik. Wahahahhaha. Kali ni saya leboh berhati2 membuatnya. Maklumlah, amatur. Tapi rasa kek ni, subhanallah lembutnya!!! Cair di mulut! Ahh…tak sia2 buat 2 hari. Dulu saya pernah kongsikan resepi DI SINI. Alah, bukan resepi saya pun. Godek dari orang lain tak lain tak bukan Kak Ita MASAM MANIS kita!! Subhanallah hasil tangannya memang cantik belaka. Anugerah Allah pada Kak Ita punyai bakat sebegitu. Entah kan bila saya mahu jadi macam itu. Berangan betul. Macam2 angan2 saya. Hihihi.




Checkered Cake
Resepi Asal:
Sumber Inspirasi: Azlita Masam Manis

190 gm telur – anggaran 4 biji
110 gm gula castor
70 gm tepung gandum
20 gm tepung jagung
30 gm butter
20 ml susu segar

190 gm telur – anggaran 4 biji
110 gm gula castor
60 gm tepung gandum
10 gm tepung jagung
20 gm serbuk koko
20 gm butter
20 ml susu segar

First, prepare the cake pan. Cut out stripes of baking paper for the sides and a round sheet of baking paper for the bottom. For the checkered cake you need to bake two sponge cakes, a white one and a black one. Prepare and bake one sponge cake after the other.

Diameter: 18 cm

Sponge Cake

  1. Start mixing the eggs and sugar in a large bowl over a double boiler (saucepan with boiling water).
  2. Keep mixing until the mixture reaches 38-40°C (100-104°F), then take the bowl away from heat.
  3. You don‘t need a thermometer, just check with a finger that the temperature is slightly above body temperature.
  4. Keep beating the eggs until the mixture is very light and foamy. This takes time, so be patient. You will also notice that the color changes from orange to yellow and (almost) white.
  5. Fold in the sifted flour and corn starch. Add the warm milk and melted butter and mix with a spatula. Don‘t overmix or the batter will lose its foamy consistency.
  6. Pour the sponge cake batter into the cake pan and tap the pan on the table to release large air bubbles in the batter. Bake for 25-30 minutes in your pre-heated oven at 190°C (374°F). While the white sponge cake is in the oven, start preparing the black sponge cake. The steps are exactly the same, except that you add cocoa powder together with the flour and corn starch.
  7. After baking, invert the sponge cake(s) on a cake cooler. Let them cool down completely. You now have the two sponge cakes for the checkered cake…
  8. Trim the top of each sponge cake, then cut it into three slices using a large knife (with serrated edge). If you find it hard to slice the cake accurately, you can use a tool called „layered cake cutter“ for this.
  9. Next, use a large and a small ring to cut the shapes into the sponge cake slices. Diameter (large ring): 12 cm (4.7 inches). Diameter (small ring): 6 cm (2.4 inches).
  10. Replace the middle rings from the white sponge sheets with the middle rings from the black sponge sheets (and vice versa).
  11. Stack the sponge sheet layers and put them aside. Next, we need to prepare the buttercream…

We prepare a basic buttercream by mixing meringue with whipped butter.

Whip the egg whites in a clean metal bowl. At the same time, bring the sugar syrup to a boil. Keep beating the egg whites to stiff peaks. Also keep an eye on the boiling sugar syrup.
When the syrup reaches 117-120°C (243-248°F), pour it into the egg white. Keep mixing until the meringue cooled down. If you don‘t have a thermometer to measure the temperature, observe the consistency of the syrup. It‘s ready to use when it thickens and builds large bubbles. It still must be liquid enough to mix with the egg white. Whip the soft(!) butter with your electric mixer until it becomes fluffy and almost white. This takes several minutes, so be patient.
Fold the meringue into the whipped butter in three steps. Mix until you get a uniform consistency.

Assembling the Cake
Start with the bottom outer ring and add one ring after the other, using the buttercream to glue the pieces together. Without the buttercream, the cake would fall appart, when you cut the pieces, later.
Add a thin layer of buttercream on top of each sponge cake layer. After stacking all six layers of sponge cake rings, coat the top and sides with buttercream.
Put the cake in the freezer for at least two hours.

Chocolate glaze
Heat the heavy cream, then add it to the chopped couverture (coklat masakan) in a large metal bowl.
Stir the mixture until the couverture fully dissolved in the heavy cream. Then, stir a little more, just to be sure.
Set aside for cooling. Wait until the chocolate glaze cooled down a little and thickened.
Take the checkered cake out of the freezer and place it on a cake cooler (grid) on top of a large bowl.
Pour the chocolate glaze over the cake and the sides of the cake.
Level the surface with a palette knife, then wait until the chocolate glaze solidifies.
Carefully place the cake on a cake plate and decorate as you like.

Macam mana? Nampak macam sangatlah rumit buat kek ni. Tapi bila follow step by step tu, tidaklah susah sangat. Malah kek span ni memang cantik dan gebu dan lembut! Lepas ni memang kalau buat kek span nak ikut resepi kek ni aje. Memang memberangsangkan hasilnya. Selamat mencuba ya!

Leave a Comment

Your email address will not be published. Required fields are marked *