Chocolate cake with milk-strawberry jelly

Prepare strawberry jelly.
20 g of gelatin soaked in 200 ml of cold boiled water and leave it for the time indicated on the package.

Then gelatin, bring to a boil, but do not boil.

Mix strawberry syrup and jelly.

Pour in the form of a layer about 1 cm (I used a form with a diameter of 26 cm).
Refrigerate until fully cured.

Prepare the biscuit.
Beat eggs with sugar.

Add cocoa, stir.

Add baking powder and flour, not knead the dough.

Put the batter into the pan (I used a form with a diameter of 26 cm).
Place in a preheated 180 degree oven.
Bake for 15-20 minutes.

Strawberries to blender.

The finished cake, cut horizontally into 2 parts.
One part is to remain in form.

Another soak the crushed strawberries.

The other half of that in the form, also soak strawberries.

Put one cake on the other.

Prepare milk jelly.
20 g of gelatin soaked in 200 ml of cold boiled water and leave it for the time indicated on the package.

Then gelatin, bring to a boil, but do not boil.

Stick vanilla cut, remove the seeds.

Mix the milk and vanilla seeds.

Add gelatin, stir.

Frozen jelly strawberry syrup into cubes.

Put into the form on the cakes.

Pour a thin layer of milk jelly, put in the refrigerator for 20-30 minutes (this is done in order jelly "grab" and not absorbed into the gentle cake).

Pour the remaining milk jelly, put in the refrigerator until fully cured.

Bon appetit!