Blackcurrant cake with kefir
Description
Homemade baked goods for tea. This recipe is simple, yet the blackcurrant kefir cake turns out not only delicious but also surprisingly beautiful. Sour cream frosting is perfect for this recipe, and it's even better if the cake rests in the refrigerator overnight. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. You don't always add jam to biscuit dough. That's what makes this recipe unusual. All ingredients are mixed together, and at the end a glass of currant jam is added. The mixture is beaten with a mixer until a smooth consistency is achieved.
- 2
Step 2
2. I baked three layers separately, but if you're confident in your oven and have a non-stick pan, you can bake one cake and then slice it into three layers.
- 3
Step 3
3. Sour cream cream is prepared according to the classic recipe—thick sour cream is whipped with sugar. Instead of sugar, you can use powdered sugar, gradually adding it during whipping (until the cream becomes thick and fluffy).
- 4
Step 4
4. Spread the cake with cream on the inside and thoroughly coat the edges on all sides. Then place it in the refrigerator for 4-6 hours (preferably overnight). During this time, the blackcurrant kefir cake will be well soaked and the cream will set.
- 5
Step 5
5. Thanks to the vibrant hues of the blackcurrant jam, the cake turns out colorful inside. The sour cream frosting will complement the flavor of the sponge layers and give the cake an attractive appearance.