Even your mother-in-law will appreciate this St. Andrew’s Day cake. Insanely creamy, with a strong chocolate accent

Incredibly creamy, intensely chocolatey, with delicious jelly – that’s it St. Andrew’s Day cake will be my hit at the party. This is a perfect proposition for true dessert lovers who like it really sweet.

Serve it for a Shrove Tuesday party, your guests will remember this taste for a long time.

Sponge cake:

• 4 eggs, size L,
• 100 g sugar,
• 80 g of wheat flour,
• 2 tablespoons of cocoa,
• 2 tablespoons of oil,
• 1 teaspoon of baking powder.

Cream:

• 750 ml of cream 36%,
• 250 g mascarpone serka,
• 3 tablespoons of powdered sugar,
• 3 teaspoons of gelatin,
• 50 ml of water,
• 50 g chocolate chips.

Jelly:

• 350 ml of hot water,
• 1 package of cherry or strawberry jelly.

Prepare the sponge cake. Separate the egg whites from the yolks and beat them until stiff, gradually adding sugar. Reduce the mixer speed and add the yolks one at a time, then pour in the oil. Mix briefly to combine.

In a separate bowl, mix flour, cocoa and baking powder. Sift this mixture into the egg mixture. Gently mix everything with a spatula, moving from the bottom.

Pour the dough into a 24 cm diameter cake tin lined with baking paper. Put it in the oven preheated to 170 degrees Celsius and bake for 30-35 minutes.

Remove the sponge cake and let it cool completely, then divide it into two layers.

Prepare the cream. Pour cold water over the gelatin and leave for 10 minutes to swell. Heat it until dissolved and leave to cool.

Place the cooled cream and mascarpone in the mixer bowl. Beat everything together until stiff, adding powdered sugar at the end.

Add 2 tablespoons of cream to the slightly cooled gelatin and mix quickly. Pour everything into the cream and mix at low speed. Mix the cream with chocolate chips.

Prepare the jelly. Dissolve the jelly in hot water and set aside to cool completely and slightly set.

Assemble the dough. Place one layer of cake back into the cake tin and spread about ¾ of the cream. Cover with the second layer and the remaining cream.

Put the cake in the fridge for at least 30 minutes and then pour over the already set jelly.

Place the St. Andrew’s Day cake in the refrigerator for at least a few hours, preferably overnight. Serve cold.

Source: Terazgotuje.pl