Cake with currant jam gastronom. Cake "Blackcurrant Delight"
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 glaze 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.
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 with a spatula and twist 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 to 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.
Preparing 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 leave to harden in the refrigerator 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....
Bright, delicate and fragrant mousse cake with blackcurrant
Some housewives are hesitant to cook mousse cakes, considering them very difficult. In fact, making mousse desserts is not as difficult as it seems. The classic mousse cake consists of a biscuit or sand cake, a mousse layer and a coating. We offer you a recipe for a cake with blackcurrant mousse. This cake is not only very tasty and healthy, it is also very beautiful. Blackcurrant makes the dessert bright without any dyes.
For the crust:
- Eggs - 2 pcs.
- Flour - 80 g
- Sugar - 60 g
- Vanilla sugar - 10 g
- Baking powder - 1/2 tsp
For mousse:
- Black currant - 300 g
- Sugar - 140 g
- Cream 35% - 200 ml
- Curd - 250 g
- White chocolate - 50 g
- Gelatin - 10 g
For glaze:
- Gelatin - 5 g
Step 1: Beat eggs with sugar
Beat the eggs with a mixer. Add sugar and vanilla sugar. Beat until the mass increases in volume.
Step 2: Add flour
Mix flour with baking powder and sift through a sieve. Add flour to the dough, gently mixing from bottom to top.
Step 3: Bake the cake
Cover the form with parchment paper. Pour the dough into the mold. Bake a biscuit for 20-25 minutes at a temperature of 180 degrees. Cool the finished biscuit.
Step 4: Melt the white chocolate
Melt white chocolate in a water bath.
Step 5: Cooking Currant Puree for Mousse and Glaze
Put currants with sugar in a saucepan. Bring to a boil. Drain the syrup through a sieve and crush the berries. 3-4 tbsp set aside puree for icing.
Step 6: Soak the Gelatin
Gelatin pour 3 tbsp. cold water and leave for 5-10 minutes.
Step 7: Prepare the mousse
Add gelatin to currant puree. Heat the puree, but do not bring to a boil. Cool down. Add cottage cheese and white chocolate to the puree. Whip everything up. Separately, whip the chilled cream and carefully add to the currant mass. Put the mass in the refrigerator for 10 minutes.
Step 8: Spread the mousse on the biscuit base
Put the biscuit cake in the form. Put currant mousse on the cake, smooth it. Place the cake in the refrigerator for 2 hours.
Step 9: Prepare the Frosting
Soak the gelatin. Combine currant puree and swollen gelatin. Warm up well and cool down. Fill the frozen surface of the cake with icing and put the cake in the refrigerator overnight.
Even currant mousse cake is ready. Bon appetit! Mousse cake with blackcurrant turns out to be very tasty, delicate, airy and fragrant. The dessert looks very bright. You will not need dyes, blackcurrant will do everything ourselves. This cake is sure to lift your spirits. You can cook it at any time of the year without waiting for the season fresh berries, as you can use frozen currants.
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.