Chess is a popular sport but chessboard in cake is much more popular and loved. With an apricot jam as an ingredient comes like an extraordinary coffee cake that I know. Marzipan is a blanket for this cake. Isn't it lovely?
For this cake you need:
- 1 cup of soft butter (and additional some for greasing),
- 8 tablespoons of sugar,
- 2 eggs,
- 0,5 cup of chopped rice,
- 10 tablespoons of flour (mixed with a half of the teaspoon of baking powder),
- a few drops of vanilla extract,
- 1,5 teaspoon of cocoa powder,
- 3 teaspoons of the apricot jam,
- 250 g of marzipan.
Lets begin!
- Grease the pan and cover the bottom with the baking paper.
- In the big bowl mix the butter, sugar, eggs, chopped rice, flour, baking powder and vanilla extract. Mix it for 2 minutes until the mixture gets smooth and fully incorporated.
- The half of the compound pour into one side of the prepared pan. Mix the cocoa with some hot water so you could get a thick mass to pour into the previously made other half of the compound. Stir it well and pour it into another half of the pan.
- Bake in preheated oven on 160C (320F) for 35 minutes, until the cake grows big and becomes spongy to touch. Get it out of the oven, pull off the baking paper and let the cake cool completely.
- Remove the ends and cut 4 equal, long and wide stripes.
- In a little deep bowl, warm up the apricot jam. The stripes put one on the other to look like the chessboard. Stick the stripes with the jam.
- Knead until smooth in the rectangular shape and prepared cake length enough to cover the whole cake. Put the cake on the marzipan, smear the jam over the cake and wrap it up in a marzipan.
- Slightly cut in crosses the cake surface, and pull up the ends with your fingers.
