This is a very original cake because of the internal pictures that are presented.
t is cooked separately in three molds, and the dough colors are alternated. Once the cake is prepared, it is presented as a checkerboard.

Serves: 12

INGREDIENTS
250 grams of butter
2 and ½ cups (20 ounces) of icing sugar
6 Eggs
2 cups (16 ounces) of flour
1 cup of cornstarch
1 and ½ tablespoon (12 ounces) of baking powder
Vanilla essence
4 tablespoons of dark chocolate
Baking Soda

For the filling
300 grams of orange marmalade

PREPARATION
Whip the butter until it is creamy. Add the sugar, mix and continue whipping until the mix turns clear and very creamy. Add the eggs one by one and the vanilla essence, always whipping.

Separately, sift the flour with the cornstarch and the baking powder. Add to the previous mix, mixing by hand.

Once the flour is integrated, divide the preparation in two equal parts. Add the chocolate and a pinch of baking sod. Put each in two disposable pastry bags.

Separately, butter 3 equal molds of 10 inches in diamater. Cut in white paper 3 circles of the same diameter as the mold. In this case, 10 inches.

Take each of the circles and draw inside each a circle of 7 inches, another of 5, one of 3 inches, and one of 1 inch. Between each circle, there’s approximately one inch separation. Repeat the same with all circles. This helps when its time to fill them with the pastry bag.

Cover the bottom of each mold with the drawn paper. Butter and fill concentric circle with the pastry bag, in alternating fashion.


Two of the molds start with the chocolate dough and they are alternating with the vanilla dough. Thus, you’ll have chocolate, vanilla, chocolate, vanilla, chocolate.

The remainder, starts with the vanilla and alternates with the chocolate. Thus, you’ll have vanilla, chocolate, vanilla, chocolate, vanilla.

Cook in a moderately heated over at 338º to 356º Fahrenheit for 15 minutes approximately.

Let them cool and then unmold, removing the paper.

Smear each layer with the jelly and put them together, but being careful that the middle one has the vanilla exterior.

Make sure they fit, with your hands. Ice the surface with chocolate and icing sugar.