Grandma Milica's Cake

Grandma Milica's Raspberry Jelly Cake

If you're looking for a dessert that reminds you of the moments spent with your grandparents, then Grandma Milica's Cake is the perfect choice. This recipe combines fluffy sponge cake with decadent chocolate cream and fresh raspberries, bringing you an unforgettable taste. Whether you're making it for a party or simply to pamper your family, this cake will surely become everyone's favorite.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 12 hours (ideally left overnight)
Servings: 12-16 servings

Ingredients:

For the sponge:
- 6 eggs
- 200 g sugar
- 280 g flour
- 50 g cocoa
- 150 ml water
- 120 ml oil
- 1 baking powder
- 1 essence of rum
- A pinch of salt

For the milk chocolate cream:
- 200 g milk chocolate
- 250 ml liquid cream
- 250 g mascarpone

For the white chocolate cream:
- 200 g white chocolate
- 250 ml liquid cream
- 250 g mascarpone

For the syrup:
- 5 tablespoons sugar
- 300 ml water
- 1 packet of original cappuccino

For decoration:
- 1 packet of topping gel
- 3 tablespoons raspberry syrup
- 50 ml water
- Fresh raspberries (approximately 200 g)

Preparing the sponge

1. Separate the egg whites from the yolks: Start by separating the 6 eggs. It is important to have a clean bowl for the egg whites, as any trace of fat will prevent them from whipping well.

2. Whip the egg whites: Add a pinch of salt to the egg whites and mix them with a mixer on high speed until you achieve a stiff foam. Then, gradually add the sugar, continuing to mix until a glossy meringue forms.

3. Prepare the cocoa: Boil the water and pour it over the cocoa, mixing well to avoid lumps. Let the mixture cool.

4. Mixing the yolks: In another bowl, mix the yolks with the oil, as for mayonnaise. Add the rum essence, then incorporate the cooled cocoa.

5. Combining the ingredients: Fold the flour mixed with baking powder into the yolk mixture and finally, carefully add the whipped egg whites, gently mixing with a spatula.

6. Baking the sponge: Pour the mixture into a tray (size 24/36 cm), lined with baking paper. Preheat the oven to 180°C and bake for 25-30 minutes. Test with a toothpick; if it comes out clean, the sponge is ready. Let it cool completely, ideally overnight.

Preparing the syrup

1. Caramelize the sugar: In a saucepan, put the sugar and let it caramelize until golden, being careful not to burn it.

2. Add the water: Once the sugar reaches the desired color, carefully pour in the water (steam will form) and stir until completely dissolved.

3. Finish the syrup: Add the cappuccino packet, mix well, and let it cool.

Preparing the creams

1. Milk chocolate cream: In a saucepan, break the milk chocolate into small pieces. Add the liquid cream and heat over low heat, stirring constantly until the chocolate is completely melted. Let it cool, then mix with the mascarpone until it becomes a smooth cream.

2. White chocolate cream: Proceed the same way as for the milk chocolate cream, using white chocolate.

Assembling the cake

1. Prepare the tray: Line the tray in which you baked the sponge with plastic wrap.

2. Cut the sponge: Cut the sponge in half horizontally.

3. Soak the first layer: Place the first half of the sponge in the tray and soak it well with the cappuccino syrup.

4. Add the milk chocolate cream: Spread the milk chocolate cream evenly, then place the second layer, soak it well, and add the white chocolate cream.

5. Decorating: Using a skewer, draw a pattern on the surface of the cream, then place the raspberries (three on each portion). Cover with plastic wrap and refrigerate for 1-2 hours.

Preparing the jelly

1. Preparing the jelly: In a saucepan, mix the raspberry syrup, topping gel powder, and water. Place on the heat and stir continuously until it starts to thicken.

2. Finishing the cake: Using a teaspoon, add the jelly over each piece of cake. Refrigerate again for the jelly to set.

Chef's tip

For an even more refined taste and presentation, you can add a few fresh mint leaves on each slice before serving. This will not only enhance the cake's appearance but also add a touch of freshness.

Frequently asked questions

1. Can I use another type of sugar?
Of course! Brown sugar can add a more caramelized note to the cake.

2. Can I replace the mascarpone?
If you don’t have mascarpone on hand, you can use well-drained cottage cheese or ricotta.

3. How can I make the cake less sweet?
Reduce the amount of sugar in the creams and syrup according to personal preferences.

Delicious combinations

This cake pairs perfectly with a freshly brewed cup of coffee or a fruit tea. It offers a pleasant contrast between the sweetness of the cake and the bitterness of the coffee.

Nutritional benefits

This cake, due to its ingredients, provides a good amount of antioxidants from chocolate and raspberries, while the mascarpone offers healthy fats. However, it is best to enjoy it in moderation, considering the sugar content.

In the end, remember that every cake has a story, and Grandma Milica's Cake is no exception. Each bite will take you back in time, reminding you of the beautiful moments spent with loved ones. Enjoy!