Cake recipe with currant jam. Recipe: Cake "Black Prince" - Favorite cake from childhood - with blackcurrant and sour cream! What Ingredients Do You Need to Make a Dessert?
Cake with currant jam- easy to prepare and appropriate even for a modest tea party with friends and relatives, even as a family breakfast. I usually have this or something similar for breakfast. For a good mood for the whole day, for a feeling of satiety until dinner, for ... and just like that!
Currant jam gives the cake a pleasant sourness and a bright beautiful color. In addition to boiled condensed milk, as a cream, I also like just sour cream with sugar or the same currant jam. Chocolate icing on the surface is not required, but still it is a very harmonious addition to this unpretentious homemade cake.
For the crust dough, combine and beat eggs with sugar. Then add vegetable oil and whisk again.
Combine the resulting mass first with flour and baking powder, and then with currant jam.
Mix until even and whisk.
You can bake a tall piece and then cut it into two pieces, but it's faster to bake a short piece.
For example, in a rectangular pan approximately 20x30 cm, the baking time at 180 degrees was only 20 minutes.
Cut the workpiece in the middle into two parts. Coat the surface of one part of the cake with boiled condensed milk and cover with the second part on top.
For glaze, mix sour cream with sugar and cocoa powder.
While stirring, bring the mass to a boil, immediately reduce the heat and cook for a couple more minutes on the weakest. Don't stop stirring! It will turn out a shiny thick glaze with a chocolate flavor and a slight sourness.
Spread this frosting directly hot on the surface of the cake.
In principle, the cake with currant jam is ready! But if the soul requires and has a skill, then decorate it.
I don’t have the ability to decorate properly, but on the table I caught my eye a bowl of corn flakes ...
Simple flowers made from corn flakes home cake more fun with blackcurrant jam.
1. Beat eggs with sugar until airy white foam. Mix all the dry ingredients together and gently fold them into the egg foam with a wooden spoon. Pour the dough into a parchment-lined 24 cm diameter mold and bake in the oven at 190C for 45 minutes. Then let the biscuit cool a little in the mold, then remove it from the mold and let it cool completely. Cut the biscuit lengthwise into two pieces.
2. For cream, grind dark chocolate and put in a bowl. Bring heavy cream to a boil (but do not boil!) and pour over chocolate. Stir until the chocolate is completely dissolved. Mix sour cream with sugar and beat with a mixer. Then stir in the cooled chocolate, and the cream is ready.
3. Put the bottom cake in the form and soak it with strong coffee. Spread half on top. chocolate cream. Lay the second cake on the cream, soaked with coffee from below. Spread remaining cream on top.
4. For currant cream, mix currant jam with cream cheese. Separately, beat the cream with sugar. Soak gelatin in cold water for 5 minutes. Lightly heat the currant liqueur and dissolve the squeezed gelatin in it. Stir it into the currant-cheese mass. At the end, stir in the whipped cream. Pour the resulting cream on the cake and smooth. Put the cake in the refrigerator for 4 hours. Decoration - to your own taste.
Cool, refreshing, beautiful and a delicious cake with blackcurrant - a dessert for a solemn event and holiday table! Three mousse layers, differing in saturation and forming a color gradient, look attractive, catchy and interesting, deftly focusing on themselves. Enhances the visual effect of chocolate icing with appetizing smudges on the side surface, which makes the cake even more presentable.
As a "foundation" a dense brownie cake is laid from below. Delicate mousses make up most of the dessert, and the chocolate base only complements and supports the unsteady structure. The cake does not leave a feeling of heaviness - soft, without fat cream and massive flour layers, it literally “melts in your mouth”. A recipe for all lovers of mousse, soufflé and jelly desserts, as well as for those who prefer an abundance of toppings and a minimum of cakes.
Ingredients: 
For brownie:
- egg - 1 pc.;
- flour - 60 g
- butter - 60 g;
- sugar - 80 g;
- sour cream - 80 g;
- bitter chocolate - 30 g;
- cocoa powder - 15 g;
- baking powder dough - ½ teaspoon.
For the bottom (bright) layer:
- blackcurrant (fresh or frozen) - 150 g;
- cream 33-35% - 180 g
- powdered sugar - 40 g;
- powdered gelatin - 6 g (+ 5 tablespoons of water).
For the middle (light) layer:
- blackcurrant (fresh or frozen) - 50 g;
- cream 33-35% - 120 g;
- mascarpone - 150 g;
- powdered sugar - 30 g;
For the top (white) layer:
- cream 33-35% - 150 g;
- mascarpone - 100 g;
- powdered sugar - 30 g;
- vanilla sugar - 1 teaspoon;
- powdered gelatin - 4 g (+ 3 tablespoons of water).
For glaze:
- bitter chocolate - 70 g;
- cream 33-35% - 50 g;
- butter - 20 g.
Blackcurrant cake recipe with photo
- Preparing the brownie. Break the chocolate into pieces, throw into a heat-resistant bowl. Next, add the butter, cut into arbitrary pieces. Doing " water bath"- put the bowl on a pot / ladle with boiling water. Make sure that the liquid in the lower container does not touch the bottom of the upper container. Melt the chocolate mixture, stirring all the time. We work strictly on low heat to prevent the chocolate from curdling from overheating. As soon as the mixture becomes homogeneous, remove from the stove. Let the chocolate cool until slightly warm.
- In another bowl, mix the egg with sugar. Beat with a hand whisk.
- Add sour cream and melted chocolate. We stir.
- Separately mix flour with cocoa powder and baking powder. For 2-3 doses, sift to the chocolate mixture. Stir until all dry areas are dissolved and a smooth, viscous mass is obtained. The dough will be thick.
- Line a 20cm springform pan with parchment paper. We spread the chocolate dough and evenly distribute over the entire area. We try to make the layer the same in thickness so that the cake is as even as possible. We send it to the oven preheated to 180 degrees for 10-20 minutes. It is very important not to overdry the brownies! Readiness is checked with a skewer or toothpick. As soon as there is no raw dough left on the stick, take the cake out of the oven!
- Cool the pastry, remove from the mold. Place the brownies on a plate, flat side up. We put a high culinary ring, adjusted to the diameter of the cake. If there is no ring, you can replace it with a side from a detachable form - in this case, we lay a wide strip of parchment paper along the side with a margin in height (as in the recipe). Even if the top layer goes beyond the low rim, the paper will hold the dessert in place.
Bottom (bright) layer for blackcurrant cake
- Immediately pour all the currants for both the lower and middle layers (that is, 200 g) into a small saucepan. Let the frozen berries thaw completely. Puree with an immersion blender, then place over medium heat. Cook for 1-2 minutes after boiling and remove from the stove.
- We wipe the hot currant puree through a sieve. We press with a spoon with effort, we squeeze out all possible juice to the maximum. The more mashed puree is, the richer the color and taste of the finished mousse will be. Do not forget to scrape off the remains of the mashed puree from the back (convex) side of the sieve with a spoon. The bones (cake) remaining after work are not required in the recipe - they can be used when cooking compote.
- Soak gelatin in 5 tablespoons of cold water. Leave to swell for 10 minutes or for the time recommended in the instructions on the package.
- We measure out the desired portion of cold cream. Beat with powdered sugar until lightly thickened. When the relief from the beaters stops swimming on the surface, stop the mixer.
- Divide the cooled currant puree into two unequal parts - set aside 2 tablespoons for the next layer, and load the rest of the portion to the cream. Beat the cream until evenly colored.
- Place a bowl with swollen gelatin in another bowl with hot water. Actively stirring the mass, we achieve complete dissolution of the powder. You can warm the mass in another convenient way - on the stove using a "water bath", in the microwave. The only and obligatory condition is to prevent the composition from boiling!
- After cooling, pour the dissolved gelatin in a thin stream to the creamy-currant mixture, continuously whisking the cream. We spread the gelled composition in a ring with a cake, level it. We put it in the refrigerator until the mousse “sets” (about 1-2 hours).
Medium (light) layer for blackcurrant cake
- As soon as the first mousse hardens, prepare the next one. Beat a portion of cold cream for a light layer with powder until thickened. Soak gelatin in 3 tablespoons of cold water, leave to swell. Add the mascarpone and the remaining portion of the pureed blackcurrant to the whipped cream.
- Beat lightly at the lowest speed - just until the ingredients combine into an evenly colored cream.
- We warm up the gelatin, as for the previous mousse. Pour into the cream with continuous, but short whipping. We spread the mass on the frozen mousse, level it. We return the dessert to the refrigerator until the new layer “sets”.
Top (white) layer for blackcurrant cake
- After waiting for the next solidification, we form the final layer. Whip the cold cream with icing sugar and vanilla sugar. Soak gelatin in water again.
- Add mascarpone to the creamy mass, beat lightly.
- Warming up the swollen gelatin and cooling, pour it into the white cream, working with a mixer. We spread the white layer, level the surface and send it to the refrigerator until the final solidification.
- With a knife blade, carefully draw around the circumference. We remove the ring from the finished dessert.
Blackcurrant cake icing
- Melt chocolate with butter for icing in a “water bath” (we act as in step 1 when making a brownie cake). Heat the cream until hot and pour into the melted chocolate mass. Stir vigorously, and let cool at room temperature.
- We apply the cooled chocolate mixture on the cake, slightly pushing the icing along the edge with a spoon so that smudges appear on the side surface. We remove the dessert in the refrigerator. As soon as the chocolate crust hardens, you can decorate the top with berries and start drinking tea.
- Blackcurrant cake is ready! Beautiful and whole, and in the context, the dessert seduces with its appetizing appearance!
Happy tea!
Cake "Black Prince" with blackcurrant jam - easy to prepare and amazing in taste. This biscuit dessert is named after the romantic knight Edward Woodstock. With great pomposity of the name, it is prepared from simple and affordable ingredients. Baking from childhood is ideal for tea drinking and a festive feast.
This is an eternal and timeless classic - a recipe for a pie with berry jam. It was baked in Soviet times, but now it is fully adapted to the modern kitchen.
Soft, juicy, slightly moist cake "Black Prince" exudes an amazing chocolate flavor. It tastes like a light sourness of blackcurrant and a pleasant sweetness of airy buttercream. The dessert is multi-layered and easy to assemble, and the design and decoration of the annual cake is limited only by your imagination.
Such sour cream cake will be a wonderful decoration of the festive table. Refuse store-bought pastries, open a cookbook and make a long-forgotten taste of childhood come true.
The fashion for this kefir cake is back, so please yourself and your household with this culinary masterpiece!
Base Ingredients
For test:
- low-fat kefir 2.5% - 260 ml;
- wheat flour - 200g;
- granulated sugar - 240g;
- chicken egg - 1 pc.;
- cocoa powder - 1 tbsp. l. with a slide;
- blackcurrant jam, you can use apricot jam - 1 cup;
- baking powder dough - 1 sachet.
For cream:
- butter - 150g;
- sugar - 1 cup;
- fat sour cream 20% - 250g;
- dark grated chocolate for sprinkling - 1 bar.
Cooking method
The composition of the cake contains those ingredients that you can buy in the store. After all, in Soviet times, when such pastries were especially popular, there were no exquisite and affordable products. Our grandmothers made desserts from what was in the refrigerator.
Previously, the dough was beaten with a whisk or a fork, now powerful kitchen mixers have come to the rescue, and we will use them.
Step-by-step instruction:
- Beat the egg with a mixer in a separate bowl, add granulated sugar in parts and beat further until a fluffy, stable and white mass is obtained for 5-7 minutes.
- Mix kefir with baking powder. It is better not to use soda slaked with vinegar, since the baking powder has a much smaller chemical reaction, so the taste of baking will be softer. Add the sugar-egg mixture to the kefir, then sift the cocoa powder through a sieve so that the lumps of the product do not disturb the consistency of the dough.
- Add flour to the mixture in parts, mixing thoroughly until the dough is smooth and uniform. If there are lumps of flour in the dough, it will spoil the biscuit and it will not rise.
- The dough should be liquid, porous and shiny. It is necessary to pour it into a specially prepared and oiled form. It is best to choose silicone molds or dishes with a non-stick coating. If there are none, then it is necessary to cover the dishes with parchment.
- Bake the cake for 30 minutes at 180°C.
- Beat slightly melted butter and add sugar.
- Add sour cream to the mixture and beat well until smooth.
- Cut the finished cake with a knife or thread into two even parts.
- Put the bottom half of the cake on a plate and thickly grease with currant jam on top, you can put whole fresh berries to enhance the taste and add a slight sourness. In summer, jam can be replaced with fresh berry puree.
- On top of the layer of currant jam, you need to spread half of the butter cream, then cover with a second cake and put the rest of the cream on top of the assembled cake. Gently coat the top and sides of the cake, making sure that the filling does not flow out of the middle of the cake.
- You can sprinkle cocoa or grated chocolate on top, fresh berries will also look beautiful.
- Cool the finished pastries in the refrigerator, after which the Black Prince cake on kefir with currant jam is ready to eat!
Decoration finished baking must match his royal title. Woodstock, after whom the cake is named, fought in battles wearing black armor. Therefore, it is best to sprinkle the cake with chocolate icing: it will resemble the legendary knightly attire of the prince.
For chocolate icing it is necessary to melt 90 g of chocolate and mix it with 40 g of butter, 90 g of granulated sugar and pour all 100 ml of cream. Heat the mixture in a water bath. Cover the top of the cake with warm glaze.
The legend tells about the ruby of the Black Prince. He considered it a talisman and always took it into battle with him. Hence the long tradition of decorating the cake with cherries, which are similar to rubies.
Video of making the Black Prince cake
https://youtu.be/JskAx481pMw
To prepare this sweet dessert, there are several tricks that will help facilitate the process and make the kefir cake tasty and fragrant:
- Preheat the oven. Turn it on and let it sit for 10 minutes before cooking the cakes.
- Biscuit should be prepared from low-fat kefir, which is mixed with a spoonful of slaked soda or baking powder. So the texture of the dough will be tender and lush. Cut the resulting cake into 2-3 parts or cook several cakes at once for ease of assembly.
- You can determine the readiness of the cakes with a match or a wooden skewer. It is impossible to take out a hot biscuit from the mold immediately, it is necessary to let it cool in the mold for 10-15 minutes.
- Sugar can be replaced with powdered sugar. You can buy it in a store or grind regular granulated sugar in a coffee grinder. In the cream, the powder will melt quickly and will not crunch on the teeth.
- For the cake, only chocolate cakes are used, so you need to add a tablespoon of natural dark cocoa to the dough. It is not recommended to use ready-made cocoa mixes with sugar and flavoring: it is impossible to get a rich chocolate color and biscuit flavor with them.
- Cream for soaking cakes can be different: you can add nuts, berries, coconut, chocolate to it at your discretion.
Calorie content of foods in the composition of the dish
calories chocolate cake per 100 grams - 384 kcal. Dough prepared on the basis of low-fat kefir is not unnecessarily high-calorie, but butter cream with 20% fat sour cream and butter adds extra calories, fats and carbohydrates to the dessert.
In spite of diet kefir as part of baking, it is still a sweet baked dish, which, if used frequently, can harm the figure. Therefore, cook this delicious cake for the holidays, or at least eat it before dinner, but not at evening tea.
The cake takes a bit of fiddling, but it's worth it! In addition, you can bake a biscuit in advance and prepare blackcurrant puree: chop the berries with a blender and rub the mass well through a sieve, this will save time!
I used a biscuit baking dish 24 cm in diameter, but for assembling a cake, it is advisable to take a detachable form 26-28 cm in diameter or build up the walls of a small form with foil, since the mousse layer will be impressive!
Let's take a biscuit: beat 2 eggs with sugar until light, fluffy. Gently fold in the flour mixed with the baking powder with a spatula.
Line the bottom of the baking dish with parchment paper, do not grease the sides. Put the dough into the form, smooth it with a spatula and twist it clockwise so that during baking there is no tubercle on the biscuit. Bake in an oven preheated to 170 for 15-20 minutes (until a dry match). Turn the finished biscuit upside down in the form and leave to cool, substituting the wire rack down.
Cook the syrup: mix sugar with water, put on fire and boil for 3 minutes. Remove from fire.
Divide blackcurrant puree into three parts: 1 tbsp. l. leave for impregnation of biscuit, 6 tbsp. l. - for the top jelly layer, and the remaining mass - in mousse.
We will also divide the syrup, you can immediately, hot: add 50 g to a spoonful of puree for impregnation, 50 g - into the mass for mousse, mix the remaining syrup with puree for the jelly layer.
20 g of gelatin pour 5 tbsp. l. water. stir, leave to swell.
Add vanilla sugar to the mousse mixture, stirring, bring to a boil. Beat the yolks with sugar into a fluffy, light mass in a bowl that can be put on the stove.
Continuing to beat, pour the hot blackcurrant mass into the yolks. Put on a small fire and, stirring constantly, boil until thickened, but do not boil! Remove from heat, add the swollen gelatin and stir well until it dissolves.
Pour the mass into a large bowl, where then add the meringue and whipped cream, leave to cool at room temperature.
Take the biscuit out of the mold and turn it upside down. Next, three options:
1. Lay in a large diameter mold (26-28cm), as the mousse layer will be impressive!
2. Use (like me) a high cooking ring (mine is 8.5 cm high, 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 form is small: roll up a couple of sheets of foil in 2-3 layers and lay the walls of the form with them from the inside.
Brush the biscuit with a mixture of 1 tbsp. l. puree and syrup, adding to this mixture 1-2 tbsp. l. boiled water.
Cooking the Italian meringue: boil the syrup from sugar and water until the “thread” test (squeeze a drop of syrup between two fingers, if a thread forms when unclenched, the syrup is ready). Or, which is more convenient, you can use a cooking thermometer and boil the syrup for up to 110 s. My syrup was cooked over medium heat after boiling for 10-15 minutes.
Simultaneously with the preparation of the syrup, you need to start whipping the chilled proteins with a mixer until stable peaks. Continuing to beat, fold the hot syrup into the whites in a thin stream. Make sure that the syrup does not get on the beaters of the mixer. Beat on low speed until the meringue is cool, 10-15 minutes (until the bowl is cool).
Stir the meringue with a spatula into the cooled berry-gelatin mixture.
Beat well-chilled cream with a mixer at low speed until soft peaks. Carefully fold the cream into the mousse.
Put the mousse on the biscuit, smooth. Leave a centimeter of space to the edge of the sides (I didn’t fit a little mousse, I filled a glass with it and put it in the refrigerator, the kids really liked this express dessert). Send to the refrigerator so that the mousse grabs (I cleaned for 30 minutes).
For the jelly layer: stir 5 g of gelatin with 2 tbsp. l. water, heat until dissolved and add to the remaining mixture of 6 tbsp. l. puree and syrup. Pour carefully on top of the mousse, smooth with a spatula or by tilting the mold. Put blackcurrant berries on top and put them in the refrigerator to harden for several hours or overnight!
Remove the side from the finished cake by heating with a hairdryer, or by running a knife along the walls.
Final touch: make a border out of coconut flakes or almond petals, add mint leaves...
Here it is in all its glory: an airy cake with a bright berry note!
On a light biscuit cake, a lush berry-creamy mousse, complemented juicy berries fragrant blackcurrant! Mmmm....
