How to make
Beat the eggs with the sugar, until doubled in volume, add the oil, baking powder and beat again, then pour in the flour and stir with a spoon so the mixture doesn't flatten.
Grease a cake form and pour in the mixture, bake at 360°F (180 °C) for about 40 min.
Make the syrup and the cream (beat the cream cheese and powdered sugar with a mixer).
If necessary, add 2-3 tbsp of the cooled syrup, leave it in the fridge to harden.
Divide the layer into 3 separate ones and then stick them together with the cream using syrup. You have to have enough cream for all 3 layers, and after you apply it, smear with fig jam (put some in every corner).
Put the cake in the freezer until it hardens.
In the meantime, melt the chocolates in a water bath with 1 tbsp oil (separately).
When you take the cake out of the freezer, remove the form and form it with a spatula, smooth it out on the top and sides with the cream.
Decorate with the melted chocolate in a checkerboard pattern (use the dark chocolate to make the darker squares).
