Chess Sponge Cake with Walnuts

17/01/2014
"A remarkable cake that`s even better when someone else makes it, leaving you only to enjoy."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings8-10 pieces
Cook
Be the first to cook this recipe
  • Views153
  • Views per month0
  • Views per week0
  • Rating4.3 out of 5

Ingredients

  • flour - 1 1/3 cups
  • salt - 1/2 tsp
  • baking powder - 1/2 tsp
  • baking soda - 1/4 tsp
  • bananas - 1 cup, puree (optional)
  • sugar - 3/4 cup
  • vegetable butter - 3 tablespoons
  • vanilla - 1 tsp, extract
  • nutmeg - 1/4 tsp, ground
  • eggs - 1 large or 2 small
  • brown sugar - 1/4 cup
  • water - 1 tablespoon
  • butter - 2 tsp
  • walnuts - 2/5 cup (100 g), chopped
  • cocoa - 1 - 2 tablespoons, natural

Preparation

Preheat the oven to 338°F (170 °C). Place baking paper in an elongated tray and gently grease it. Mix the flour, salt, baking powder and baking soda in a bowl. In another bowl, mix the banana puree, 2/3 cup of sugar, 3 tablespoons of oil, eggs, the vanilla, nutmeg. Beat this mixture with the flour one.

Blend the cake mix carefully with the walnuts and divide it in 2. Color one part with the cocoa. Bake both layers successively in the prepared tray. Using a sharp knife, cut thin slices of equal length. Combine the brown sugar, water and butter in a small pot on the stove and bring them to a boil.

Stir for 1 minute and remove from the heat. Assemble the thin sponge cake pieces in a chess pattern using this sauce as glue. Alternate brown and white strips in a few rows, until you run out of strips. If any sauce is left, pour it over the chess sponge cake.

Rating

5 1
4 3
3 0
2 0
1 0
Give your rating:

Comments

Send

Be the first to comment