Chocolate Cake with Milk and Strawberry Jelly

Strawberry Jelly Preparation

Step 1 of 22

Soak 20 g of gelatin in 200 ml of cold boiled water. Leave it for the time specified on the package.

Step 2 of 22

Heat the gelatin almost to boiling, but do not let it boil.

Step 3 of 22

Combine with strawberry syrup.

Step 4 of 22

Spread into a baking pan in a layer of approximately 1 cm (a pan with a diameter of 26 cm was used). Place in the refrigerator until completely set.

Baking the sponge cake

Step 5 of 22

Beat the eggs together with the sugar.

Step 6 of 22

Stir in the cocoa powder.

Step 7 of 22

Add the flour and baking powder. Prepare a batter of medium thickness.

Step 8 of 22

Transfer the mixture into a baking pan (a pan with a diameter of 26 cm was used). Bake in an oven preheated to 180 degrees for 15–20 minutes.

Step 9 of 22

Blend the strawberries.

Step 10 of 22

Slice the baked sponge cake horizontally into 2 parts. Leave one in the baking pan.

Step 11 of 22

Soak the second part with strawberry puree.

Step 12 of 22

Soak the half that remained in the baking pan with strawberries as well.

Step 13 of 22

Place one cake layer on top of the other.

Preparing the milk jelly

Step 14 of 22

Soak 20 g of gelatin in 200 ml of cold boiled water for the time specified on the package.

Step 15 of 22

Heat the gelatin to a simmer, without letting it boil.

Step 16 of 22

Cut the vanilla bean and extract the seeds.

Step 17 of 22

Mix the milk with the vanilla seeds.

Step 18 of 22

Pour in the gelatin and stir.

Step 19 of 22

Cut the set strawberry jelly into cubes.

Step 20 of 22

Arrange them in the baking pan on top of the cake layers.

Step 21 of 22

Pour a thin layer of milk jelly. Leave in the refrigerator for 20–30 minutes (so that the layer sets and does not soak into the soft cake layer).

Step 22 of 22

Add the remaining milk jelly. Place in the refrigerator until completely set.