Michelle Cake is an incredibly delicious dessert. However, work on it will take some time. If you believe the enthusiastic reviews, many are ready to be puzzled by the preparation of this dish for an amazing result. You will learn how to create this multi-layer cake with delicious cherry jelly and vanilla cream filling in our article.
Main ingredients
Michelle Cake is a complex dish, but it is made from available ingredients. They can be easily found on the shelf of any store. In order to create a dessert, you will need the following products:
For vanilla biscuit:
- egg - 3 pieces
- sugar - half a glass;
- 1 tsp vanilla extract - one spoon (teaspoon)
- flour - one third of a glass;
- starch - two spoons (tablespoons) without a slide.
For chocolate biscuit:
- soft butter - 100 grams;
- sugar - half a glass;
- an egg - two pieces;
- kefir (yogurt) half a cup;
- chocolate - 60 grams;
- vanilla extract - half a teaspoon;
- cocoa - two tablespoons (tablespoons);
- flour - one spoon (tablespoon);
- ripper - one spoon (teaspoon);
- soda - half a teaspoon;
- salt - one pinch.
For cherry jelly:
- pitted cherry (frozen) - 400 grams;
- gelatin - 30 grams;
- sugar - one tablespoon;
- water - one tablespoon.
For vanilla and chocolate cream:
- an egg - two pieces;
- milk - 350 milliliters;
- starch - four spoons (tablespoons);
- sugar - half a glass;
- chocolate - 100 grams;
- cream - 500 milliliters;
- vanilla extract - half a teaspoon.
Cooking Vanilla Biscuit
Michelle cake is made in several stages. The recipe involves the creation of vanilla biscuit.
- First you need to beat the yolks with half a serving of sugar and vanilla in a lush and thick foam.
- Then you need to beat the yolks in a strong homogeneous mass. An indicator of product readiness will be soft peaks on the surface. After that, the rest of the sugar should be added to the contents of the container and thoroughly mixed again.
- Next, you need to sift flour and starch into the yolks. After that, everything needs to be stirred with a plastic spatula.
- Now you should carefully combine the yolks with proteins. This must be done gradually, in several steps.
- After that, put the contents in a baking dish and send it to the oven. The baking temperature is 170 degrees. Cooking time is 30 minutes.
- Then the finished biscuit must be removed from the oven and turned on a metal grid for cooling.
Making chocolate biscuit
Michelle cake has its own zest. The recipe with a photo clearly shows us how white and chocolate cakes look good together. This combination tastes even better. So get ready to make chocolate biscuit.
- First you need to take all the dry ingredients, sift them well and mix.
- Next, beat the soft butter with vanilla and sugar into a continuous mass.
- After that, melt the chocolate.
- Then, in the oil, continuously stirring, you need to enter one egg at a time.
- Now everything should be mixed with chocolate.
- Next, in a mixture of dry ingredients, it is necessary to introduce liquid in several stages - first kefir, then egg-oil mass. Each time, the contents of the saucepan must be thoroughly mixed so that no lumps appear.
- After this, the resulting dough should be poured into a baking dish and put in the oven for 40 minutes. The cooking temperature is 180 degrees.
- The finished biscuit must be freed from the mold and cooled on a wire rack.
Making cherry jelly
The berry component is one of the most savory in our dessert. Michelle cake becomes especially tasty with it. The recipe recommends making this ingredient step by step one day before the final assembly of the treat.
- First of all, put berries and sugar in a saucepan. Then pour everything with clean water. Then bring everything to a boil and cook for about 15 minutes.
- After this, the mixture needs to be filtered, to separate the juice from the pulp. The first must be set aside, and the second - mashed with a blender.
- Next, the gelatin should be dissolved in the juice. To do this, you need to introduce it into the liquid for 10 minutes, and then warm it up in a microwave until completely dissolved. Then through the strainer in the gelatin you need to add the pulp of cherry. After you need to mix everything carefully and put in the refrigerator for the night.
Cooking cream
- First you need to mix starch, sugar and eggs until smooth. Then they need to be whipped with a fork.
- After this, you need to put the milk on medium heat, slightly warm it and introduce the starch-egg mixture into it.
- Next, the ingredients must be cooked with constant stirring. A thick consistency should be achieved, but do not spoil the products. It is the poet who must maintain fire at an average level.
- Then you need to add vanilla extract to the resulting mass . After this, it must be cooled completely. Now we have a classic custard - lush and elastic.
- However, we need two types of filler. In order to create a vanilla cream, just mix custard with 300 milliliters of whipped cream. This delicacy will go directly to the Michelle cake.
- Making chocolate cream is also not difficult - you need to mix the rest of the custard with melted chocolate and whipped cream (200 milliliters). Now all the components of the future dessert are ready.
Confectionery assembly
- We proceed to the formation of cakes. Each biscuit needs to be divided into two parts. It will turn out two white and two chocolate shortcakes.
- After that, you need to apply a thick layer of vanilla cream on the chocolate biscuit.
- Next, put chocolate cake. It also needs to be generously spread with white cream, and a layer of cherry jelly is put on top.
- Now you need to put the components in the following order: vanilla cream - white biscuit - cream and chocolate cake again.
- Then the cake should be coated on all sides with chocolate cream.
- If desired, dessert can be decorated with glaze. To do this, mix 150 milliliters of fat cream and the same amount of melted chocolate. It will turn out spectacularly, but it will take a little more time.
- Michelle cake is ready! Alternatively, it can be decorated with edible decorative chips or small pieces of chocolate.
Special notes
- Michelle cake, reviews of which are excellent, is best collected the next day after baking biscuits and making jelly. Then all the components of this magnificent delicacy will be at the right stage of readiness - the cakes will cool down properly, and the jelly will acquire the proper hardness and elasticity.
- The optimal size of the baking dish is 20-22 centimeters in diameter. Disposable metal or detachable containers are suitable. The small size will help to manage cakes more easily - carefully cut them along without damaging the delicate surface.
- The container in which bulk ingredients are measured should be 250 milliliters. A standard faceted glass with thick walls will do.
Conclusion
Now you know the secrets of making the dessert we are describing. The cake "Michelle" is very popular among the people. “Romeo and Juliet” (positive reviews of it) is another name for the confectionery. Apparently, the combination of chocolate and vanilla cakes with a cherry layer symbolizes two halves of one whole, combined into something beautiful. In our case, a culinary masterpiece. Cake is suitable for a family holiday or large-scale celebration. All your relatives and friends will appreciate it. Try different options, experiment with the ingredients, and you will succeed. Bon Appetit!