Sponge cake with dark currant buttercream

Description of the dish.

Hello, dear friends!

What could be tastier than a tender and light sponge cake with butter cream and berries? Only the same dessert, prepared with your own hands with soul and love for your own loved ones. And now I will give you a recipe for such sweetness.

This culinary magic will be multifaceted, with several insides, each of which reveals its own taste and complements the other.

And now, I suggest you stock up on the necessary ingredients and start creating...

Nutritional value of the dish per 100 grams.

Production time: 40 minutes active + 9 hours in the refrigerator.

Number of servings: cake with a diameter of 16 cm (2.7 kg).

Ingredients of the dish.

Berries and cookies for decoration - optional.
Biscuit with milk without butter - 0.8 kg.

Blackcurrant puree.

Dark currants - 250 g.
Sugar - 50 g.

Creamy and currant cream for the interior.

Cream 33% - 90 ml.
Mascarpone or cream cheese - 500 g.
Sweet powder - 76 g.
Blackcurrant puree - 35 g.

Cream for sponge cake for coating.

Protein - 160 g.
Sugar - 320 g.
Water - 160 ml.
Dye - optional.

Impregnation for sponge cake.

Sugar - 15 g.
Water - 200 ml.

Jelly interior for sponge cake.

Blackcurrant puree - 240 g.
Gelatin powder - 10-12 g.
Water - 50-60 ml.
Sugar - 60 g.

Recipe of dish.

Wash the eggs and carefully dry them with a dry towel. Then we break them and separate the whites from the yolks; to obtain a suitable mass (160 g), I needed 5 eggs of group 1 C.

Advice from the blog “Pro Vkusnyashki”: in order for the whites to be whipped without problems, this must be done in a clean, dry bowl without the slightest trace of fat (including yolk).

Leave the cream and cheese in the refrigerator.

Pour gelatin (10 g) with cool water (50 ml), mix thoroughly and leave to swell for 10 minutes.

Let's start making it with currant puree. Cook the berries (250 g) together with sugar (50 g), stirring constantly so as not to burn, for 2-3 minutes after the mixture boils.

Cool the resulting mass and rub it through a sieve, throw away the cake, and use the rest according to the recipe.

Now let's start making the blackcurrant jelly inside.

Take 240 g of previously prepared puree, bring it to a boil along with sugar (60 g).

Cool the mass slightly and dissolve the swollen gelatin in it. Mix thoroughly.

Pour the jelly 1 cm high into a mold lined with cling film and place in the refrigerator or freezer until completely set. This process took me about an hour.

Without wasting time, cut the sponge cake into 4 shortcakes, 1.5 cm high.

Next we prepare the impregnation for the cake. To do this, bring water (200 ml) with sugar (15 g) to a boil, then cool.

Now let's move on to the most delicious part of the dessert - the butter and currant cream.

In a deep bowl, mix cream (90 ml), mascarpone (500 g) and sweet powder (70 g).

Beat the mixture at medium speed with a mixer until stiff peaks form.

Divide the resulting cream into two parts. We immediately put one in a pastry bag, the second still needs to be finalized.

Add currant puree (35 g) and sweet powder (6 g) to the remaining cream. Again, beat the contents of the bowl with a mixer until smooth. Transfer the resulting currant cream cheese into a pastry bag.

Cut the finished blackcurrant jelly into small cubes.

Let's start assembling the cake. The easiest way to do this is with a split ring.

We wrap the bottom of the mold with foil and line the walls with acetate film. Place the first shortbread on the foil. Carefully soak the flour base with sweet syrup.

We alternately draw circles on top of the sponge cake, moving from the edge to the center, and place the butter and currant cream.

I use disposable pastry bags and simply cut off the edge of the bag so that there is a hole about 1-1.5 cm in diameter. If you have a reusable option, use a round nozzle with the same size.

Recipes Currant cake

Chocolate and currant cake

Vanilla sugar – 1 pack.

Wheat flour – 400 g

Sweet powder – 1 cup.

Black chocolate – 100 g

Dark currants – 200 g

Cocoa powder – 3 tbsp. l.

Baking powder - 1 tbsp. l.

Chicken egg – 3 pcs.

Butter – 400 g

Beat eggs with sugar until fluffy. Add the drink (yogurt) and melted butter.

Add flour mixed with baking powder, vanilla sugar and cocoa and mix.

Pour in the currants (if frozen, do not defrost), mix them with the dough.

Pour our dough into a greased mold (silicone does not need to be greased) and bake.

Currant cake with kefir

Drink – 2 glasses

Flour – 3.5 cups

Soda – 1 teaspoons

Sugar – 2 Cups

Jam – 1 cup

Sour cream – 500 G

1. You don’t always add jam to biscuit dough. This recipe is truly extraordinary. All ingredients are mixed and a glass of currant jam is added at the end. The mass is whipped with a mixer until a homogeneous mixture is formed.

2. I baked three cakes separately from each other, but if you are convinced of your own oven and have a non-stick pan, then m.

Currant cake

Butter – 50 grams (crust)

Vanilla sugar – To taste (creamy chocolate jelly)

Snow-white chocolate – 200 G (creamy chocolate jelly)

Bitter chocolate – 35 G (shortbread)

Jam syrup – 4 tbsp. spoons (impregnation)

Currants – 350 G (blackcurrant jelly)

Flour – 2 tbsp. spoons (shortbread)

Baking powder – 0.5 teaspoons (crust)

Rum – 2 tbsp. spoons (impregnation)

Cream – 250 G (cream-chocolate jelly)

Sugar – 100 G (blackcurrant jelly)

Egg – 1 piece (short crust)

Gelatin – 15 G (creamy chocolate jelly)

In a separate container, mix 100 ml of cream and 15 g of gelatin. Heat the mixture in a water bath until completely dissolved, but do not boil. Divide the purchased solution in half.

Let's prepare the shortbread. Melt the chocolate and butter in a water bath. Beat the egg with sugar, pour in the chocolate mixture, and also add flour and baking powder. Beat until smooth and smooth.

Cake “Blackcurrant Ecstasy”

I would like to share the freshest cake recipe that makes me absolutely ecstatic! Like, in general, everyone who was lucky enough to experience it! Tender, airy, fragrant, creamy and berry.

Ingredients for the Blackcurrant Ecstasy cake recipe

How to make “Blackcurrant Ecstasy” cake, step-by-step recipe with photos

You'll have to work a little with the cake, but it's worth it!
In addition, you can bake the sponge cake in advance and prepare blackcurrant puree: chop the berries in a blender and rub the mixture well through a sieve, this will save time! For baking the sponge cake, I used a mold 24 cm in diameter, but to assemble the cake it is better to take a springform mold 26-28 cm in diameter or use foil to extend the walls of a small form, because the mousse layer will be impressive!

Read also: Jam jelly

Let's make the sponge cake: beat 2 eggs with sugar until light and fluffy.
Gently stir in the flour mixed with baking powder using a spatula. Line the bottom of the baking dish with parchment; no need to grease the sides. Pour the dough into the pan, smooth it with a spatula and twist it clockwise so that there is no lump on the sponge cake when baking. Bake in an oven preheated to 170 C for 15-20 minutes (until dry). Turn the finished biscuit upside down in the mold and leave it to cool, placing the net down.

Let's make the syrup: mix sugar with water, put on fire and boil for 3 minutes.
Remove from heat. Divide the blackcurrant puree into three parts: 1 tbsp.
l. leave for soaking the biscuit, 6 tbsp. l. - for the top jelly layer, and the remaining mass - into the mousse. We will also divide the syrup, you can immediately, hot: add 50 g to a spoon of puree for soaking, 50 g to the mass for mousse, mix the remaining syrup with puree for the jelly layer.

20 g gelatin pour 5 tbsp. l. water. stir, leave to swell.

Add vanilla sugar to the mousse mixture, stirring, and bring to a boil. Beat the yolks with sugar into a fluffy, light mass in a bowl that can be placed on the stove.

Continuing to beat, pour the hot blackcurrant mixture into the yolks.
Place over low heat and, stirring constantly, simmer until thickened, but do not boil! Remove from heat, add the swollen gelatin and stir well until it dissolves. Pour the mixture into a large bowl, where we will later add the meringue and whipped cream, and leave to cool at room temperature.

Remove the biscuit from the mold and turn it upside down.
Next, there are three options: 1. Place in a mold with a larger diameter (26-28cm), because the mousse layer will be impressive!
2. Use (as I do) the highest culinary ring (the height of mine is 8.5 cm, the diameter is adjusted to the size of the cake and you can install it directly on the dish).
3. Increase the sides with foil, if the mold is small: roll up a couple of sheets of foil in 2-3 layers and line the walls of the mold from the inside with them.
Using a brush, soak the sponge cake with a mixture of 1 tbsp. l. puree and syrup, adding 1-2 tbsp to the consistency given to us. l. boiled water.

Preparing Italian meringue: boil the syrup from sugar and water until it tastes like a thread (squeeze a drop of syrup between 2 fingers, if a thread appears when you squeeze it, the syrup is ready).
Or, what is more convenient, you can use a culinary temperature indicator and cook the syrup up to 110 C. I cooked the syrup over medium heat after boiling for 10-15 minutes. Immediately after cooking the syrup, you need to start beating the cooled egg whites with a mixer until stiff peaks form. Without ceasing to beat, add hot syrup into the whites in a narrow stream. Make sure that the syrup does not get on the mixer beaters. Beat on low speed until the meringue cools, 10-15 minutes (until the bowl has cooled).

Stir the finished meringue into the cooled berry-gelatin mixture with a spatula.

Beat the well-chilled cream with a mixer at low speed until soft peaks form. Gently fold the cream into the mousse.

Spread the mousse onto the biscuit and smooth it out. Leave a centimeter of space to the edge of the sides (I didn’t have enough mousse to fit, I filled a glass with it and put it in the refrigerator, the kids really liked this express dessert). Place in the refrigerator for the mousse to set (I left it for 30 minutes).

For the jelly layer: stir 5 g of gelatin with 2 tbsp. l. water, heat until dissolved and add to the reserved mixture of 6 tbsp. l. puree and syrup. Carefully pour on top of the mousse, smooth with a spatula or tilt the pan. Place blackcurrant berries on top and put them in the refrigerator to set for several hours or overnight (that is, in the dark) !

Remove the side from the finished cake by heating it with a hairdryer, or by running a knife along the walls.
The final touch: create a border from coconut flakes or almond petals, add mint leaves.

Chocolate cake with black currants

Cooking: 1 hour 30 minutes

We are preparing a multilayer chocolate cake with blackcurrant jelly - catchy, juicy, moderately sweet.

The cake consists of chocolate sponge cakes, currant jelly, chocolate cream and sweet impregnation with a hint of alcohol.

We will prepare chocolate sponge cake according to the traditional recipe. But, if you wish, you can prepare a sponge cake with dark chocolate or boiling water with kefir. Bake the one that always comes out for you. The main thing is to get three even cakes from the biscuit.

If you don’t have currants in stock, you can use any fresh or defrosted berries.

The cake is decorated with butter cream on Swiss meringue. The cream is quite labor-intensive. Therefore, you can prepare any other stable cream based on oil.

Ingredients

for biscuit

for cream

for impregnation

for jelly

for cream

How to make chocolate cake with black currants

First you need to bake the biscuit, because it needs to sit in the refrigerator for quite a long time.

Combine eggs with sugar, salt and vanilla extract.

Beat for about 10 minutes or until you get a fluffy, compacted and stable foam.

Sift flour, cocoa, starch and baking powder into the dough. Mix the dough with a spatula.

It is better to take corn starch, and potato starch will do.

To make the dough fluffy, you should stir it carefully, but carefully, so that there are no dry lumps in the biscuit.

Bake the sponge cake in a ring 18 cm across.

Bake for about 30 minutes at 180°C.

Cool the finished biscuit in the ring, then remove it from it and wrap it in cling film.

Place the biscuit in the refrigerator for 4 hours or more. Cut the cooled biscuit into 3 shortcakes.

To make the cream, you need to finely chop the chocolate and heat the cream until hot.

Combine hot cream and chocolate.

Mix thoroughly or beat with a blender until smooth. Leave the ganache to cool on the counter. Then let it sit in the refrigerator for about 4 hours.

To make syrup for impregnation, you need to combine sugar and water and heat until the sugar dissolves. Remove syrup from heat and add whiskey if desired. If you don't want to add alcohol, you can omit it from the recipe. You can also replace whiskey with rum, cognac or brandy.

Leave the syrup to cool. The syrup should not be warm when soaking the biscuit.

Let's prepare currant jelly.

Combine water with gelatin and let it swell.

Combine currants with sugar. Place the currants on the fire and heat until the sugar melts and the mixture boils.

If the berry is sour, the amount of sugar can be increased.

Pour the hot berries into a blender bowl and add gelatin. Beat everything to a homogeneous and smooth puree.

If you use raspberries, you can strain the finished puree through a sieve to get rid of the seeds.

Divide the currant puree into two rings with a diameter of 16 cm. The weight of the puree in both rings should be similar as a standard. But if you don’t have a scale, you can use a tablespoon to separate the puree.

These currant preparations must either be frozen, or simply sent to the refrigerator until completely frozen. If you don't have enough time, put it in the freezer.

When the ganache has settled in the refrigerator, it must be whipped into cream.

For convenience, transfer the cream to a pastry bag without a nozzle. This will make it easier to layer the cake.

Assemble the cake in a ring with a diameter of 18 cm.

Assembly order: sponge cake, soaking, a little cream, currant jelly, more cream, sponge cake, soaking, cream, jelly, cream, sponge cake.

Soak the outermost cake with syrup and cover the cake with the soaked side down.

Cover the cake with cling film and refrigerate for at least 2 hours. If you froze the currant puree, then you should keep the cake in the refrigerator for at least 4 hours so that the jelly defrosts and the cake stabilizes.

Prepare buttercream using Swiss meringue and decorate the cake to your own taste.

A beautiful cut with even lines will not leave anyone indifferent.