Blackcurrant cake

Category: Confectionery
Blackcurrant cake

Ingredients

Biscuit:
Sugar 3/4 Art.
Eggs 4 things.
Flour / s 1 tbsp.
Souffle:
Sugar 100 g
Sour cream 20% 500 g
Gelatin 20 g
Black currant 300 g
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Glass = 250 ml

Cooking method

  • The biscuit was baked classic, my favorite, in the author's recipe it is different. In such a cake, any airy, non-dense biscuit will be appropriate, since the cake does not provide for impregnation (and it is not needed here) and with dense cakes it will be dry. I baked the sponge cake on a deep Friday evening, just left it on the table, it’s unrealistic to cut it right away, it’s very airy. In the morning I mixed the cream in 15 minutes and quickly collected the cake. After 3-4 hours we were already drinking tea with cake. The cake is light, tender and very very pleasant. I especially liked the minimum labor costs.
  • Biscuit:
  • Beat the eggs with sugar until fluffy, light shiny foam. The initial volume increases 3 times, I beat it with a mixer for about 7 minutes. Gently mix the sifted flour into the egg mass and also gently mix.
  • Put the dough in a greased mold (the sides of the mold need not be greased, then the dough, rising along the sides of the mold, will not be able to go back down).
  • Put in an oven preheated to 180 degrees, bake for 20-25 minutes.
  • Check the readiness of the cake with a match, for this you need to pierce the cake with a match, if it is dry, the cake is ready. (As always, I baked a sponge cake in a slow cooker, baking mode for 50 minutes).
  • Souffle:
  • Soak gelatin in 150 ml of cold boiled water and leave to swell (the time is indicated on the package).
  • Stir sour cream with sugar until the grains disappear. (The amount of sugar can be changed to your liking).
  • Beat black currants (I had frozen) in a blender or grind well. You can rub through a sieve to get rid of the seeds. Mix sour cream and currants.
  • Put gelatin on fire and bring to complete dissolution, do not boil.
  • Add gelatin to sour cream and currants, mix. The filling is very liquid.
  • Put in the refrigerator for 5-10 minutes so that the filling thickens a little.
  • Cut the finished cake horizontally into two parts.
  • Leave the lower part in the form with sides.
  • Put half or 2/3 of the filling on the cake, flatten.
  • Cover with the second cake layer.
  • Lay out the remaining filling, smooth out. (I collected the cake in the cake ring).
  • Refrigerate for 3-4 hours (overnight).
  • Decorate the finished cake to taste.
  • Blackcurrant cake

The dish is designed for

8-10 servings

Time for preparing:

1.5 hours + 3-4 hours

Cooking program:

oven

Note

I decided to celebrate the end of the first working week after a 3.5 year break with a cake, but I didn't want to bake something complicated, I found a compromise, and the result was very, very pleased

I saw the recipe on the website 🔗.., in the original, the cake comes with blackberries, I think any berry with sourness will feel great here.

Freken Bock
Looks very nice! And I have no doubt that it's delicious. Thanks for the recipe! We will try!
SanechkaA
Freken Bock thanks, the cake seems to be unpretentious, but pleasant, I did not expect any enthusiasm, but I was very pleasantly surprised, a good end to Sunday lunch
Merri
SanechkaA, lovely cake! I know how delicious blackcurrant with biscuit sounds, and then there's a soufflé, in general, a song!
Loya
Bookmark this one!
Musenovna
I don't eat sour cream at all. And I want a cake. Moreover, there are currants. Can I replace something ?!
lu_estrada
Sanya, your cake is very simple and very tasty, thank you.

Musenovna - I also don't like the combination of sour cream and jelly, I use either whipped cream or yogurt.
SanechkaA
Girls, THANKS for appreciating the cake!

Musenovna can try curd (cream) cheese? By the way, I am also not a fan of sour cream in jelly, but in this form it is very good
Scops owl
And I really liked the color. Nice cake. I also pull in bookmarks. Thank you
Musenovna
Quote: [url] SanechkaA

Girls, THANKS for appreciating the cake!

Musenovna can try curd (cream) cheese? By the way, I am also not a fan of sour cream in jelly, but in this form it is very good
Thanks, I'll try.
MariS
How did I almost miss such beauty!
Very nice, Sanya!
I can imagine how vacuous ...
Dana
Add gelatin to sour cream and blackberries, mix. The filling is very liquid.

Have you thought about blackberries?
SanechkaA
Marina, Thank you

Dana I'll fix it now, in the original recipe the cake comes with blackberries
Sonadora
I join the girls and also bookmark the recipe. Sanechka, thank you very much for the recipe for a delicious and light cake!
SanechkaA
Marina, I really hope that someday you will cook it and you will like it
Svetlanaur
Sanechka, I baked it! True, I had it not blackcurrant, but cranberry. Very tasty and most importantly fast! Just a lifesaver when you really want a cake, but you don't want to mess around! Sorry, but the photo ......., the evening tea was successful!
Altsena
Another muddy art of mine:

Blackcurrant cake

Since sour cream and custard remained on the farm, I decided to come here. She nailed the currant half of the norm. It seems to me that if there was one currant cream, it would be sour, maybe my currant is so sour? And with custard - the very IT!
Indeed, very fast in execution (in the presence of a biscuit base).
There were 2 cakes on the table: this one and the Internet. So almost all the guests gave priority to the currant. They dared him first.
SanechkaA
Svetlanaur how glad I am that the cake turned out and most importantly I liked it, I present its soft pink color

Altsena thanks for the photo report, the color of the cake is incomparable, I am very pleased that you liked the taste
Shahzoda
tender, airy and tasty
SanechkaA
Shahzoda
Sonadora
Sanechka, I will come to you without a photo report, but with a huge thank you! The cake turned out to be fabulous, the guests were delighted!
I didn't take a picture of the whole cake in the evening, I left a small piece in the refrigerator for reporting, but it was found and eaten. I made one and a half portions in the shape of 26 cm, as the base was an almond biscuit, it turned out very tender and tasty.
Sanya, thank you, dear, for an amazing and tender dessert.

PS A summary of the evening during the dessert.
Guests:
I:
SanechkaA
Marina, you said so deliciously very very glad that you and the guests liked the cake and can imagine what an exquisite note the almond biscuit brought

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