Cool, refreshing, beautiful and delicious blackcurrant cake - a dessert for special occasions and holiday tables! Three layers of mousse, varying in saturation and forming a color gradient, look attractive, catchy and interesting, cleverly attracting attention. The visual effect is enhanced by chocolate icing with delicious drips along the side surface, which makes the cake even more presentable.

A thick brownie cake is laid underneath as a “foundation”. Delicate mousses make up the majority of the dessert, and the chocolate base only complements and supports the shaky structure. The cake does not leave a feeling of heaviness - it is soft, without greasy cream and massive layers of flour, it literally “melts in your mouth.” A recipe for all lovers of mousse, souffle and jelly desserts, as well as for those who prefer an abundance of filling and a minimum of cake layers.

Ingredients:

For the brownies:

• egg - 1 pc.;
• flour - 60 g
• butter - 60 g;
• sugar - 80 g;
• sour cream - 80 g;
• bitter chocolate - 30 g;
• cocoa powder - 15 g;
• baking powder - ½ teaspoon.

For the bottom (bright) layer:

• black currants (fresh or frozen) - 150 g;
• cream 33-35% - 180 g
• powdered sugar - 40 g;
• powdered gelatin - 6 g (+ 5 tablespoons of water).

For the middle (light) layer:

• black currants (fresh or frozen) - 50 g;
• cream 33-35% - 120 g;
• mascarpone - 150 g;
• powdered sugar - 30 g;

For the top (white) layer:

• cream 33-35% - 150 g;
• mascarpone - 100 g;
• powdered sugar - 30 g;
• vanilla sugar - 1 teaspoon;
• powdered gelatin - 4 g (+ 3 tablespoons of water).

For the glaze:

• bitter chocolate - 70 g;
• cream 33-35% - 50 g;
• butter - 20 g.

Blackcurrant cake recipe with photo

1. Preparing the brownie crust. Break the chocolate into pieces and place in a heatproof bowl. Next add the butter, cut into arbitrary pieces. We make a “water bath” - place the bowl on a saucepan/ladle with boiling water. Make sure that the liquid in the lower container does not touch the bottom of the upper container. Melt the chocolate mixture, stirring all the time. We work strictly on low heat to prevent the chocolate from curdling due to overheating. As soon as the mixture becomes homogeneous, remove from the stove. Cool the chocolate until slightly warm.
   
2. In another bowl, mix the egg with sugar. Beat with a hand whisk.
3. Add sour cream and cooled chocolate. Stir.
   
4. Separately mix flour with cocoa powder and baking powder. In 2-3 steps, sift into the chocolate mixture. Stir until all dry areas are dissolved and a smooth, viscous mass is obtained. The dough turns out thick.
   
5. Cover the bottom of a 20 cm diameter pan with parchment paper. We spread the chocolate dough and distribute it evenly over the entire area. We try to make the layer the same thickness so that the cake is as even as possible. Place in an oven preheated to 180 degrees for 10-20 minutes. It is very important not to dry out the brownies! Check readiness with a skewer or toothpick. As soon as there is no raw dough left on the stick, remove the cake from the oven!
   
6. Let the baked goods cool and remove from the pan. Place the brownies on a plate, bottom (flat) side up. Place a tall cooking ring adjusted to the diameter of the cake. If there is no ring, you can replace it with the side of a springform pan - in this case, we lay a wide strip of parchment paper along the side with a margin of height (as in the recipe). Even if the top layer goes beyond the low side, the paper will hold the dessert in place.
   

   Bottom (bright) layer for blackcurrant cake

7. Immediately pour all the currants for both the bottom and middle layers (that is, 200 g) into a small saucepan. Let frozen berries thaw completely. Puree with an immersion blender, then place on medium heat. Cook for 1-2 minutes after boiling and remove from heat.
   
8. We rub the hot currant puree through a sieve. Press with a spoon with force, squeezing out as much juice as possible. The more mashed puree there is, the richer the color and taste of the finished mousse. Don’t forget to scrape off the remaining pureed puree with a spoon from the back (convex) side of the sieve. The bones (cake) remaining after work will not be needed in the recipe - they can be used when cooking compote.
   
9. Soak gelatin in 5 tablespoons of cold water. Leave to swell for 10 minutes or for the time recommended in the instructions on the package.
   
10. Measure out the required portion of cold cream. Beat with powdered sugar until lightly thickened. When the relief from the whisks stops floating on the surface, stop the mixer.
    
11. Divide the cooled currant puree into two unequal parts - set aside 2 tablespoons for the next layer, and add the rest of the portion to the cream. Whip the cream until uniformly colored.
    
12. Place the bowl with swollen gelatin in another bowl with hot water. Actively stirring the mass, we achieve complete dissolution of the powder. You can heat the mass in another convenient way - on the stove using a “water bath”, or in the microwave. The only obligatory condition is to prevent the composition from boiling!
    
13. After cooling, pour the dissolved gelatin in a thin stream into the creamy currant mixture, continuously whisking the cream. Place the gelled mixture into the ring with the cake layer and level it out. Place in the refrigerator until the mousse “sets” (about 1-2 hours).
    

    Middle (light) layer for blackcurrant cake

14. As soon as the first mousse hardens, prepare the next one. Beat a portion of cold cream for the light layer with powder until thickened. Soak the gelatin in 3 tablespoons of cold water and leave to swell. Add mascarpone and the remaining portion of grated black currants to the whipped cream.
    
15. Lightly beat at the lowest speed - just until the ingredients combine into an evenly colored cream.
    
16. Warm up the gelatin, as for the previous mousse. Pour into the cream while whisking continuously but briefly. Spread the mixture onto the frozen mousse and level it out. Return the dessert to the refrigerator until the new layer “sets.”
    

    Top (white) layer for blackcurrant cake

17. After waiting for the next hardening, we form the final layer. Whip cold cream with powdered sugar and vanilla sugar. Soak the gelatin in water again.
    
18. Add mascarpone to the creamy mixture and beat lightly.
    
19. After heating the swollen gelatin and cooling, pour it into the white cream, using a mixer. We lay out a white layer, level the surface and put it in the refrigerator until it hardens completely.
    
20. Using a knife blade, carefully draw it around the circumference. Remove the ring from the finished dessert.
    

    Blackcurrant cake frosting

21. Melt the chocolate and butter for the glaze in a “water bath” (we proceed as in step 1 when making brownie cake). Heat the cream until hot and pour it into the melted chocolate mass. Actively mix the glaze and cool at room temperature.
    
22. Apply the cooled chocolate mixture to the cake, lightly pushing the glaze along the edge with a spoon to create streaks on the side surface. We put the dessert in the refrigerator. Once the chocolate crust has hardened, you can decorate the top with berries and start drinking tea.
    
23. Blackcurrant cake is ready! Beautiful both in whole and in section, the dessert seduces with its appetizing appearance!
    

Enjoy your tea!

Every year for my birthday I make a cake with berries, but I never know in advance which ones. On the one hand, there are a lot of different berries during this period, but on the other, it’s not always possible to buy what you want. So this year it’s like this: initially a cake with raspberries was planned, but due to the cool weather it was not possible to collect the required number of berries for the cake. I went to the market, saw black currants, bought them and decided to make a cake with them. A few years ago I made a cake with two types of currants, and everyone really liked it, so I had no doubt about the taste of the cake.

The blackcurrant cake turns out to be light: a delicate sponge cake soaked in currant juice and liqueur, a creamy layer and jelly with currants - just a heavenly pleasure!

Let's prepare the necessary products from the list for the cake.

Let's start preparing the cake with a sponge cake. Lately I've deviated from the classics and started making sponge cakes with yogurt. Mix dry ingredients in a bowl: sift flour and cocoa, add salt, sugar and soda.

Melt the butter in a saucepan, cool, add vegetable oil, yogurt and egg. To stir thoroughly.

Add liquid ingredients to the dry mixture in parts, stirring with a spoon.

Mix the dough until smooth.

At the very end, add vinegar to the dough.

Line the bottom of the mold with parchment and pour out the dough. My mold has a diameter of 22 cm, but in this case you can take 24-25 cm.

Preheat the oven to 180 degrees and bake the biscuit for 40 minutes, until dry. When pressed from above, the biscuit should spring back.

Cool the biscuit on a wire rack, turning the pan upside down.

Next, the biscuit needs to be soaked. Any syrup, compote or juice will do. I have a liquid mass of black currants, ground with sugar, to which I added a little berry liqueur. I did not remove the biscuit from the mold.

Pour gelatin into 60 ml of cold boiled water and leave for 15 minutes. Then dissolve in a water bath and let cool. In the bowl of a food processor, beat the cream with sugar until thick. Without stopping the processor, add the gelatin mass.

Pour the creamy mixture onto the biscuit and put it in the refrigerator to harden. My mixture froze within an hour.

To fill the top layer, you can use ready-made jelly or prepare a concentrated compote. I used ready-made jelly because there were few berries. Dilute a pack of jelly in a glass of hot water, stir thoroughly and cool.

Wash and dry the currants, trim off the tendrils on the ends of the berries. Arrange the berries on top of the creamy layer.

Place the cooled jelly in the refrigerator so that it sets a little, otherwise it may simply leak through the mold and ruin not only the cake, but also the refrigerator. Pour the jelly that has begun to harden onto the berries, preferably using a tablespoon, so that the entire surface is covered evenly.

Place the blackcurrant cake in the refrigerator until completely set. Before serving, run a sharp knife around the edge of the pan, remove the ring and carefully transfer the sponge cake to a plate. Serve the cake immediately to the table.

Bon appetit!

Cake "Currant"

Cake "Currant" very simple in composition and preparation, light and very tasty cake. A cake with currant jam is being prepared. I once tried replacing jam with cherry jam, but I advise you not to experiment with jam, since the soda contained in the ingredients should be quenched by acid, which may not be enough in another jam.

Ingredients:

Cake "Currant"

For the test:

• 1 cup currant jam
• 1 cup of sugar
• 1 tbsp. spoon of soda
• 3 eggs
• 1 cup sour cream
• 3 cups flour
• salt a pinch

For cream:

• 500 grams of sour cream - it’s better to take village sour cream.
• 1 cup of sugar

or

• 2 cans of boiled condensed milk
• 200 g butter

I advise you to accurately test the ingredients of the cake dough in order to Cake "Currant" It turned out a beautiful chocolate color.

How to cook step by step photo recipe

Cake "Currant" step by step recipe

In a deep bowl, mix jam, sugar, soda. Leave everything for 2 hours.

During these two hours, our soda will be extinguished.

Beat 3 eggs in a mixer.

Add sour cream and beaten eggs to our jam mixture.

Mix everything neatly

Sift 3 cups of flour into the mixture.

Mix until the dough is not thick.

Grease the bottom of the baking dish with vegetable oil and sprinkle with semolina. Spoon the dough into the pan and level it with a knife.

Attention ! Do not grease the sides of the mold with oil.otherwise the dough will roll around the edges and the cake will rise in the center.

Our cakes should be chocolate-colored. We check the cake for readiness with a match.

We prepare the cream for this: beat sour cream with sugar or in the case of condensed milk, mix softened butter with boiled condensed milk.

Coat the cakes with cream, stacking them on top of each other.

friend. Decorate the cake to taste. (I made the cake on Sunday and didn’t bother decorating much.)

Our simpleCurrant cake almost ready, put it in the refrigerator so that it soaks well!

The Currant cake turns out to be quite tall; if desired, it can be divided into two cakes. In this case, one can be coated with sour cream, the other with boiled condensed milk cream.

currant cake

Bon appetit!

Cake "Currant" Photo

1. Beat eggs with sugar until fluffy 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 24cm diameter pan lined with parchment paper and bake in the oven at 190C for 45 minutes. Then let the biscuit cool slightly in the mold, then remove it from the mold and let it cool completely. Cut the biscuit lengthwise into two parts.

2. For the cream, chop the dark chocolate and place in a bowl. Bring the heavy cream to a boil (but do not boil!) and pour over the 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. Place the bottom cake in the mold and soak it with strong coffee. Spread half of the chocolate cream on top. Place a second cake layer on top of the cream, also soaked with coffee on the bottom. Spread the remaining cream on top.

4. For currant cream, mix currant jam with cream cheese. Separately, beat the cream and sugar. Soak gelatin in cold water for 5 minutes. Lightly heat the currant liqueur and dissolve the squeezed gelatin in it. Mix it into the currant and cheese mixture. At the end, stir in the whipped cream. Pour the resulting cream onto the cake and smooth it out. Place the cake in the refrigerator for 4 hours. Decoration - to your own taste.

“Black Prince” cake with blackcurrant jam is an amazing combination of the most delicate sponge cake made with kefir and currant jam and exquisite sour cream. The confectionery product will charm the cook with its ease of preparation and original taste.

What ingredients will you need to bake the dessert?

Very simple and very tasty - this is how we can characterize the confectionery product that we will prepare. This recipe can easily be considered budget friendly. You don't need super expensive ingredients to prepare it. Everything is more than just usual.

Basic set of products for creating a biscuit base:

• egg;
• 250 grams of sugar;
• 250 ml fat kefir;
• a glass of blackcurrant jam;
• a couple of glasses of flour;
• a little lemon juice;
• teaspoon of soda.

We will use sour cream as a cream. It will perfectly highlight the taste of berry sponge cake without “overpowering” it. To prepare the cream, you will need:

• a glass of fat sour cream;
• a glass of sugar;
• a little vanilla.

To give the “Black Prince” pie with jam a “marketable appearance”, you can use glaze. Chocolate is quite suitable. We will need: a bar of dark chocolate, as well as 60 ml of cream and full-fat milk. White currant branches can be used as a decorative element. It stands out perfectly against the background of chocolate glaze. Well, let's get to the fun part.

The process of making a fragrant pie

Before you start baking with jam, you should remove the necessary products from the refrigerator and let them cool slightly. Professional confectioners claim that products at room temperature mix better, forming a homogeneous consistency.

Dough preparation steps:

1. Pour kefir into a deep bowl. We also add the required amount of baking soda, slaked with lemon juice. Stir the mixture with a fork. Set the dishes aside.
2. Beat the egg into a separate bowl. Gradually add a glass of granulated sugar here. Let's start the beating process. When the sugar has completely dissolved and the mass has doubled, add kefir and soda. Whisk the liquid.
3. To fluff the flour, the ingredient should be passed through a fine sieve several times. Add the sifted flour to the kefir and knead the dough. Add a glass of currant jam or jam to this.

Tip: if the berries in the jam are very large, you need to pass them through a sieve. If you have a blender at home, you can make your work easier by blending it. To ensure that the jam does not “bubble” after whipping, it is necessary to let it stand for a while.

Grease a baking sheet with butter or vegetable oil, pour out the prepared dough and level it with a spatula. Bake the confectionery product at a temperature of 170 degrees Celsius for about 40-50 minutes. You can check the readiness of the pie using a toothpick. While baking, insert a toothpick into the cake. If it remains clean, the biscuit is ready. But the presence of dough on it indicates that the pie inside is raw.

While the pie is baking, let's start preparing the cream. To do this: mix sour cream, sugar, vanilla and beat at the fastest speed. When the sugar in the cream has completely dissolved, put the mixture in the refrigerator so that it thickens a little.

We take the Black Prince cake out of the oven. Let the delicacy cool slightly, and only then cut it into two parts. We take out the cream and coat the baked shortcakes. Assemble the cake and put it in the refrigerator for 40 minutes. Meanwhile, prepare the glaze.

Melt the chocolate bar in the microwave or in a water bath. In a separate bowl, heat the cream and milk. Mix all the ingredients together and bring to a homogeneous consistency. If the mass seems too thick to you, the amount of dairy products can be increased by 30%.

We take the Black Prince cake out of the refrigerator, place it on a stand and pour chocolate icing over it. At the same stage, you can decorate the “Black Prince” cake with a couple of sprigs of white currants. To allow the glaze to harden, place the treat in the refrigerator for another hour.

If the biscuit base turns out to be a bit dry, before applying the cream, you can soak the cakes with syrup or liqueur diluted with water. But don't overdo it. A couple of spoons of impregnation is enough to prevent the cake from being dry.

The recipe for the Black Prince pie with kefir jam will take its rightful place in the book of culinary recipes. It is quick to prepare, and most importantly, you will definitely be pleased with the taste of the dessert. After all, what could be better than a dessert prepared at home? Bon Appetit.