Checkers cake

Yet another day of quarantine and since it was my dads birthday yesterday I made a cake at home, you know since I bake and all stores are closed outside…. haha, cheap humor, anyways…….. Tried the trending checker’s pattern cake, well it’s not a different recipe just a different technique.

I have been obsessed with trying weird but likely to go together kinda combos and I did just that….. made a three flavoured cake using coconut, lemon, and chocolate. sounds strange right trust me it’s super tasty. Made a 3 layered sponge cake and layered it with some chantilly and dry fruits, I covered mine with buttercream on the outside, I honestly HATE buttercream but the stores were closed due to lockdown and I didn’t have enough heavy cream…… what a sad coincidence…… covered the entire cake with coconut and added some rose caviar pearls on top, Lately I have been obsessed with making those so, apparently, that’s one cool thing I can make easily. The cake turned out to be amazing and I am sure you’ll be able to make one for yourself by going through the instructions below, Happy Baking!!!

Checkers Cake

3 layered Coconut, Lemon and Chocolate cake covered in whipped cream, some dry fuits and rose caviars pearls.

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Prep Time 3 hrs

Baking Time (for each layer) 20 mins

Total Time 3 hrs 20 mins

Category Cakes

Difficulty Hard

Servings 1 kg Cake

Calories 3 kcal

Ingredients

  

For Coconut Cake

• 60 gms Unsalted Butter (1/2 Cup)
• 30 gms Icing sugar (1/4 Cup)
• 5 ml Vanilla Extract
• 1/4 cup Desiccated Coconut
• 55 gms Refined Flour (1/2 Cup)
• 30 gms Milk powder (1/4 Cup)
• 1 gms Baking powder
• 1/8 tsp Baking soda
• 80 ml Milk

For Lemon Cake

• 60 gms Unsalted Butter (1/2 Cup)
• 30 gms Icing sugar (1/4 Cup)
• 5 ml Lemon Juice
• 1 gm Food colouring (Yellow)
• 55 gms Refined Flour (1/2 Cup)
• 30 gms Milk powder (1/4 Cup)
• 1 gm Baking powder
• 1/8 tsp Baking soda
• 80 ml Milk

For Chocolate Cake

• 60 gms Unsalted Butter (1/2 Cup)
• 30 gms Icing sugar (1/4 Cup)
• 25 gms Cocoa Powder (1/4 Cup)
• 45 gms Refined Flour (1/3 Cup)
• 30 gms Milk powder (1/2 Cup)
• 1 gm Baking powder
• 1/8 tsp Baking soda
• 80 ml Milk

For Icings

• 500 ml Topping Cream
• 50 gms Dry Fruits (Roasted)
• 50 ml Sugar Syrup (Sugar dissolved in water/ Simple syrup)
• 100 gms Desiccated Coconut
• 2 Drops Rose Emulsion

For Caviars

• 50 ml Rose syrup
• 1 tsp Agar Agar Powder
• 100 ml Oil (Chilled)

Instructions

 

• Start by making Cake layers. The quantity for each cake mentioned above is for a single layer cake sponge. double the quantity for a 6-inch mould sponge cake.
• The start of all the cakes is the same. Start by creaming together butter and sugar till sugar dissolves and the butter is soft.
• Add Vanilla extract and Desiccated Coconut to the coconut one, yellow colour and about 1 1/2 tsp of lemon juice to the lemon one at this stage and mix well.
• Sift in refined flour, milk powder, baking soda and baking powder now. Sift in cocoa powder for the chocolate one as well.

  NOTE: You can skip adding milk powder if you don't have that and add about 1/4 cup refined flour and 2 tbsp. of icing sugar more instead.
• Add milk to the cake mixtures till it forms a nice batter smooth batter.
• Transfer batter to pre-lined or pre-greased moulds and bake at 170 degrees for about 25 Mins or till the toothpick comes out clean.
• For the caviars, add rose syrup and agar-agar powder to a vessel and bring the mixture to a boil. simmer for about 1 minute. remove
• Fill your syringe or dropper with the hot mixture and press slightly, one drop at a time into chilled oil. The caviars will be formed. Remove from oil and wash in water.

  NOTE: The agar-agar mixture should be hot or the caviar won't hold shape.

Keyword checkers cake, Cheesecake, Chocolate, coconut, lemon cake