This minimalistic, light and quite simple dessert was made for a child’s birthday. A chocolatey moist sponge cake covered with milk jelly. As an alternative to heavy creams, it contains less fat, nonetheless tastes very decent:) Kids and adults loved it, so I’m sharing the recipe with a great pleasure:)
5 large eggs
1 cup sugar
1/3 cup olive oil
1/3 cup dark cocoa powder
1 cup all-purpose flour
5 tablespoons raspberry jam
3 cups milk
2/3 cup sugar
20 g gelatin
1 teaspoon vanilla essence
Preheat oven to 180°C/350°F. Either grease and flour or line a 22cm springform pan with parchment paper.
Beat the eggs on a low speed, adding about 1/3 of sugar. Increase the speed to medium-high, and continue beating, gradually adding the remaining sugar, until the mixture is thick and voluminous (about 5 minutes). Gently mix in olive oil (it will be decreased in volume a little bit, that’s totally ok) .
In another bowl, sift the flour and cocoa powder. Gently fold in the flour into the egg mixture, moving spatula from the sides of the bowl to the center, until just incorporated. Make sure to maintain the batter’s volume while folding. Pour it into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs. Leave in the half-open oven for 15-20 minutes. Then release by running a knife around the edge. Place on a wire rack to cool completely.
Meanwhile, warm up a cup of milk, until hot but not boiling. Add gelatin and let it set for a few minutes, until completely dissolved. Run it through a strainer, if lumps remain. Stir gelatin, sugar and vanilla into the remaining milk (it should be warm). Mix until sugar dissolves.
Spoon the raspberry jam onto the sponge base and spread it evenly. Place it into the springform pan lined with foil or parchment paper. Pour the cooled jelly mixture over. (Here the jelly will be on the bottom, as it’s heavier. So I pressed the sponge over by a plastic cup to keep it on the bottom and the jelly on top, when placing in a fridge, upper fridge shelf was a prop for the cup. 1/2 cup of jelly was saved to be poured over when the cake was set in an hour, and the pressing cup could be removed). Refrigerate for 4 -5 hours, or better overnight, the cake will get perfectly moist then. Run a thin knife around the cake, release the springform pan ring. Slice and serve!:)