Mon chéri cake

Mon Chéri Cake – a refined delight, bursting with flavor and contrasting textures, perfect for any occasion. This recipe combines delicate layers of dark and white sponge with a fine, slightly sweet cream, highlighted by a raspberry jam. It’s a dessert that masterfully blends simple ingredients, leaving a remarkable impact on the senses. Below, you’ll find a detailed description of the preparation process, the ingredients, as well as some helpful tips to achieve a perfect result.

Preparation time: 40 minutes
Baking time: 30 minutes
Total time: 2-3 hours (including chilling time)
Servings: 12-14

Ingredients

For the dark sponge:
- 4 egg yolks
- 50 g raw sugar (preferably cane sugar for a deeper flavor)
- 50 ml milk
- 5 tablespoons oil (sunflower or canola oil)
- 2 tablespoons honey (for a touch of natural sweetness)
- 2 tablespoons semolina
- 2 tablespoons flour
- 2 tablespoons cocoa powder (unsweetened, high-quality)
- 1 teaspoon baking powder

For the white sponge:
- 4 egg whites
- 2 tablespoons powdered sugar
- 2 tablespoons coconut (optional, for an exotic flavor)
- 2 tablespoons flour

For the cream:
- 200 ml condensed milk
- 200 ml liquid cream (use whipping cream with at least 30% fat content)
- 3 tablespoons agave syrup (or another liquid sweetener, to taste)
- 5 g gelatin (hydrated)
- About 200 g raspberry jam (for an intense and fresh flavor)

Preparing the Cream

1. Hydrate the gelatin: In a small bowl, add the gelatin and pour in a little cold water. Let it hydrate for 5-6 minutes, then gently warm it, either in the microwave or over low heat. Be careful not to boil it! The gelatin should just melt; otherwise, it will lose its properties.

2. Whip the cream: In a large bowl, whip the cream until it becomes firm, but don’t overwhip it, as it may turn into butter.

3. Combine the ingredients: Gradually add the condensed milk and agave syrup, mixing gently. Finally, incorporate the melted (and slightly cooled) gelatin and mix until smooth. Place the cream in the refrigerator for 2-3 hours to set.

Preparing the Dark Sponge

1. Preheat the oven: Set the oven to 180°C (medium heat) and prepare a baking tray (approximately 20x30 cm) with parchment paper.

2. Mix the ingredients: In a bowl, mix the egg yolks with the sugar and oil until creamy. Add the honey and milk, continuing to mix.

3. Combine the dry ingredients: In another bowl, mix the flour, semolina, cocoa powder, and baking powder. Incorporate the dry ingredient mixture into the egg mixture and blend well.

4. Bake the sponge: Pour the mixture into the prepared tray, level it, and bake for 15 minutes. After baking, let the sponge cool completely. Carefully remove the parchment paper and trim the edges to create a straight-edged sponge.

Preparing the White Sponge

1. Whip the egg whites: In a clean bowl, whip the egg whites until they form stiff peaks. Add the powdered sugar and continue to mix until you achieve a glossy meringue.

2. Incorporate the dry ingredients: Add the flour and coconut, gently folding with a spatula to retain the air in the egg whites.

3. Bake the white sponge: Place another piece of parchment paper in the same tray and pour in the egg white mixture. Bake for 15 minutes. After baking, let it cool and remove the parchment paper, also trimming the edges.

Assembling the Cake

1. Cut the sponges: Once the sponges have completely cooled, cut each sponge in half, resulting in two dark sponges and two white sponges.

2. Cream layer: Start with a dark sponge, adding a few tablespoons of cream and leveling it well. Then, take a white sponge, spread raspberry jam on it, and place it over the cream, pressing gently to combine.

3. Jam layer: Continue with a layer of raspberry jam and another layer of cream, followed by the second dark sponge.

4. Final assembly: Add the last layer of cream, topping it with the final white sponge spread with raspberry jam.

5. Final chilling: Place the cake in the refrigerator for a few hours (ideally overnight) to allow the layers to soften and the flavors to meld perfectly.

Serving and Variations

Mon Chéri Cake is served cold, cut into squares or triangles, and can be decorated with grated chocolate or coconut for an elegant touch. It pairs perfectly with a fragrant tea or fine coffee.

Frequently Asked Questions

- Why should I use gelatin? Gelatin helps achieve a creamy and stable texture for the cream.
- Can I use a different type of jam? Yes, you can experiment with other types of jam, such as peach, apricot, or berry.
- How should I store the cake? It’s recommended to keep it in the refrigerator, covered, to maintain its freshness.

Nutritional Benefits

This cake offers a delicious combination of protein from the cream and eggs, carbohydrates from the flour and sugar, as well as fiber from the semolina and coconut if used. The raspberry jam contributes vitamins and antioxidants, making it a healthier choice compared to other desserts.

Making this Mon Chéri Cake is not just a simple culinary process, but a fulfilling experience. Each layer added tells a story, and the final result will delight both loved ones and guests. Experiment, add a touch of creativity, and enjoy every bite!