Cut templates in advance according to the diameter of the round springform pan, so that 4 rings (including inner circle) go from the cake base to cut out.
Mix the curd, sugar and rum well. Soak gelatine in cold water, squeeze out after a few minutes and dissolve in hot lemon juice, then stir briskly into curd mixture. Whip the cream and fold into the mixture.
Preheat the oven to 180 °C.
Beat eggs, sugar, vanilla and rum for a few minutes until foamy, slowly stir in oil, stir flour with baking powder and cocoa together into the batter or fold in. Bake the mixture in the springform pan for about 50 minutes.
After overcooling, cut off a thin bottom and thin top of the cake layer (about 1-2 cm, depending on the total height). Cut the middle part into rings using the prepared templates. Return the bottom cake layer to the springform pan and clamp it, place the 1st and 3rd rings inside and fill the spaces with cream.
Place remaining rings on top of cream holes and again fill with cream. Then place lid on top. Chill for at least 3 hours, then cover with chocolate icing.
Preparation Tip:
Serve the checkerboard cake with a cup of tea or coffee.
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