Refined “Michelle” cake – an attractive dessert with a sweet-sour taste!

The vanilla and chocolate sponge tops combine perfectly with the vanilla cream and cherry jelly, giving the cake an extra color and a sweet and sour taste.

The cake is completely covered with chocolate cream and decorated with chocolate chips. The cake is simpler than it seems at first glance and we are sure it will become your favorite.

Ingredients for the vanilla sponge cake

– 3 eggs

– 1/2 cup of sugar

– 1 teaspoon of vanilla extract

– 1/3 cup of flour

– 2 grated tablespoons of starch

Ingredients for the chocolate sponge cake

– 100 g of soft butter

– 1/2 cup of sugar

– 2 eggs

– 1/2 cup of natural yogurt or sour milk

– 60 g of chocolate

– 1/2 teaspoon of vanilla extract

– 2 spoons of cocoa

– 1 glass of flour

– 1 teaspoon of baking powder

– 1/2 teaspoon of sodium bicarbonate

– a pinch of salt

Ingredients for cherry jelly

– 400 g of frozen pitted cherries

– 30 g of gelatin

– 1 glass of sugar

– 1 glass of water

Ingredients for vanilla and chocolate cream

– 2 eggs

– 350 ml of milk

– 4 tablespoons of grated starch

– 1/2 cup of sugar

– 100 g of chocolate

– 500 ml of 33-35% whipped cream

– 1/2 teaspoon of vanilla extract

– 1 chocolate for decoration

– a baking form with a diameter of 20-22 cm

Method of preparation

1. Vanilla sponge cake. Beat the egg yolks with half the sugar and vanilla until you get a fluffy mass.

2. Beat the egg whites until soft peaks form. Add the remaining sugar and beat well once more until you get a stable foam.

3. Sift the flour and starch into the yolk mixture and mix with a spatula.

4. Gradually incorporate the egg whites and mix carefully.

5. Put the dough in the form greased with butter or lined with baking paper and bake the sponge cake at 170 degrees for 30 minutes. It will grow a lot.

6. Turn the sponge cake out onto a wire rack and let it cool.

7. Chocolate sponge cake. Sift all the dry ingredients into a bowl and mix.

8. Beat soft butter with sugar and vanilla sugar until you get a white mass. Melt the chocolate.

9. Add the eggs to the butter, one at a time, and continue beating.

10. Beating the mixture, pour a thin stream of melted chocolate.

11. Gradually pour the yogurt and liquid ingredients over the dry ingredients mixing carefully. First pour half of the yogurt into the butter mixture, stir and then pour in the other liquid ingredients, stirring so that no lumps form.

12. Pour the dough into the baking form and bake it at 180 degrees for about 40 minutes.

13. Return the sponge cake to the wire rack and let it cool.

14. It is best to prepare both types of sponge cake and jelly in advance, and already the next day to prepare the cream and assemble the cake.

15. Cherry jelly. Put in a saucepan: the fruit, water and sugar, bring the mass to the boil and boil it for about 15 minutes.

16. Then strain the mass, leave the juice and grind the cherries in the blender.

17. Put the gelatin in the juice, let it sit for 10 minutes, then heat it in the microwave to dissolve. Strain the gelatin through a sieve and add to the fruit puree. Mix and refrigerate the jelly overnight. You can put the jelly in a container with the same diameter as the tops.

18. Cream. Mix the starch, sugar and eggs in a bowl until smooth and beat the mixture well with a fork.

19. Put the milk on medium heat and add the egg mixture when it becomes warm. Stirring continuously, cook the mixture until it thickens.

20. Add the vanilla extract and let the custard cool completely.

21. Beat 300 ml of whipped cream and add 2/3 of the boiled cream, mix. The vanilla cream is ready.

22. Beat 200 ml of whipped cream. Mix the remaining cream with the melted chocolate and gradually incorporate the whipped cream. The chocolate cream is ready.

23. Assembling the cake. Cut both types of sponge cake into 2 sheets.

24. Place a sheet of chocolate cake on a plate, then a layer of vanilla cream.

25. Then place a vanilla sponge cake, spread the cream on top and place the cherry jelly.

26. Put a layer of cream, then place the vanilla sponge, spread with cream and cover with the chocolate top.

27. Cover the whole cake with chocolate cream and decorate it with grated chocolate and chocolate pieces.

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