👩🍳 Method
1. Bake the sponge layers
Preheat oven to 180°C (350°F).
Beat eggs with sugar until pale and fluffy.
Gently fold in flour, baking powder, and salt.
Divide batter in half: leave one plain, mix cocoa into the other.
Bake each layer separately in lined 9×13-inch pans (about 15 minutes each). Cool completely.
2. Cook the apple filling
In a small pot, cook grated/diced apples with sugar and lemon juice for 5–7 minutes until softened.
Drain any excess liquid and let cool.
3. Make the pudding cream
Cook pudding powder with milk and sugar until thick.
Let it cool slightly, then beat softened butter and gradually mix in pudding until smooth.
4. Assemble the cake
Place the cocoa sponge at the bottom.
Spread the apple filling evenly.
Cover with a layer of pudding cream.
Place the plain sponge on top and spread the rest of the pudding cream.
5. Jelly topping
Prepare yellow jelly according to packet instructions.
Allow to cool until it starts thickening slightly.
Pour carefully over the top pudding layer.
Chill for at least 3–4 hours, preferably overnight, until fully set.
🌟 Serving Tip
Slice into neat squares to show off the chessboard look. Serve with tea or coffee—it’s a cake that makes people pause, smile, and share a story about “how grandma used to make it.”
