Cake "Kharkiv"

Category: Confectionery

Ingredients
Chocolate biscuit:
Eggs	3 pcs.
Sugar	80 g
Cocoa	3 tbsp. l.
Hot water	1/4 Art.
Flour	50 g
Corn starch	2 tbsp. l.
Baking powder	1/2 tsp
Salt	1/4 tsp
Butter	2 tbsp. l.
Blackcurrant jelly:
Frozen currants	225 g
Water	150 ml
Sugar	120 g
Gelatin	9 g
Water	60 ml
Creamy mousse:
Curd cheese	400 g
Cream 33%	100 g
Powdered sugar	200 g
Instant coffee	2 tsp
Water	100 g
Gelatin	20 g
Water	50 g

Cooking method

Chocolate biscuit:
Preheat the oven to 170C. Cover the dish (20 cm) with baking paper.
1. Melt the butter. Cool down.
2. Dissolve cocoa in hot water. Cool down.
3. Beat the whites until firm peaks, gradually adding 40 g of sugar.
4. Beat the yolks with the remaining sugar.
5. Pour cocoa into whipped yolks, stir gently.
6. Sift flour with starch, baking powder and salt and pour into the chocolate-yolk mass, add 1/3 of the whipped egg whites and mix gently. Stir in the remaining proteins just as carefully.
7. Put a few spoons of dough in melted butter and stir. Then pour the resulting mass into the dough and mix in a circular motion.
8. Put the dough in the prepared form and bake for 25-30 minutes, checking for readiness with a match. Cool the finished biscuit completely. Put in a plastic bag and leave in the refrigerator overnight.
Blackcurrant jelly:
1. Pour gelatin with water (60 ml) and let it swell.
2. Rinse the currants, fill with the remaining water, add sugar. Bring to a boil, then reduce heat and cook this mixture for 5-7 minutes.
Creamy mousse:
1. Dissolve coffee in hot water. Leave to cool.
2. Pour gelatin with water and let it swell
3. Stir curd cheese with half a serving of powdered sugar.
4. Beat the cream with the remaining powder until a hard peak.
5. Gently add the cream to the cheese mass, stir with a spoon so that the mass does not lose its airiness.
6. Melt the swollen gelatin over medium heat.
7. While stirring, add the gelatin to the cream.
8. Divide the mousse into 2 parts. Leave one mousse creamy, and gently stir in the coffee in the second. Then you need to act quickly, as the mousse will begin to thicken.
Assembly:
1. It is convenient to assemble the cake in a form with detachable sides (to make the sides of the cake neat and easily detach from the form, the walls of the form must be covered with a film).
2. Cut the biscuit into 2 cakes.
3. Place the chocolate sponge cake on the bottom of the mold, on top of the creamy mousse (if the mousse is already starting to thicken, then you can continue right away, if not, then put the cake in the freezer for 5 minutes, otherwise the creamy and coffee layers may mix).
4. Next comes a layer of coffee mousse, then jelly. Place the mold in the freezer for 5 minutes to set the jelly.
5. The cake is completed with a chocolate sponge cake. Put the finished cake in the mold in the refrigerator for at least 3 hours, then it can be removed from the mold and decorated as desired.