Blackcurrant Cake
Description
Perfectly pairs with tea and coffee. Let's prepare a blackcurrant cake at home. The cake consists of several layers. First, we need to bake the base—a chocolate sponge cake. Then, prepare two more jelly layers: blackcurrant and creamy. Alternating the layers, pour them over the sponge and place the cake in the refrigerator to set. Good luck! Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
In a separate container, mix 100 ml of cream and 15 grams of gelatin. Heat the mixture over a water bath until completely dissolved, but do not boil. Divide the resulting solution in half.
- 2
Step 2
Prepare the cake base. Melt chocolate and butter over a water bath. Beat the egg with sugar, then pour in the chocolate mixture and add flour with baking powder. Mix until smooth, then pour the batter into a round pan lined with parchment paper. Bake the cake in the oven at 180°C until a toothpick inserted comes out clean. Then turn off the oven and leave the cake inside for 5 minutes.
- 3
Step 3
We sort and rinse the currants, then blend them with sugar and cream. Strain the mixture through a sieve, add the gelatin solution, and blend again.
- 4
Step 4
Cream layer. Warm the cream over a water bath, melt the chocolate and add vanilla. Mix in the gelatin mixture and whip.
- 5
Step 5
Place the cooled biscuit at the bottom of a springform pan lined with parchment paper. Soak the biscuit with rum and syrup. Pour half of the blackcurrant jelly over it, let it set, then pour half of the creamy jelly on top.
- 6
Step 6
In the same way, pour two more layers and place the cake in the refrigerator to set for about 2 hours.
- 7
Step 7
Remove from the oven and serve warm or cooled.