Black Currant Cake

POLISH VERSION
HTML tutorial

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And that is the second cake I mentioned last time :)
Sweet but sour, sour but sweet :)
That’s the combination I like a lot :)

I decided to make this cake from half of the portion given in the original recipe. And still, it is quite big!
Now I’m thinking… who would eat the whole portion of it?! Wait… No no, on second thoughts, it wouldn’t be a problem at all ;P

The cake itself is rather wet and not very fluffly, that is why it doesn’t need any soaking, in my humble opinion :) Two kinds of cream make it as light as a feather :) Additionally, this pleasant acidity from black currant jam… Mhmm… Delicious :)

Here you can find the proportions of the ingredients for a really big cake :)
Mine was halved :)

Sponge Ingredients (form 35x25cm):

  • 3/4 cup oil
  • 1/2 cup water
  • 1 cup sugar
  • 5 flat Tbs cocoa
  • 5 eggs
  • 1/2 cup baking sugar
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Line only the bottom of the form with bakery paper.

Firstly, boil the first half of the ingredients, that is oil, water, sugar and cocoa, still stirring until the sugar is dissolved.
Chill fully.

Next…
Sift flour with baking powder and soda.
Leave aside.

Whip the whites, gradually adding sugar at the end of whipping.
Start adding yolks, one by one. Mix constantly till you get nice creamy mass.

Add chilled cocoa mixture and mix it in.

Add dry ingredients and stir them in really subtly.

Pour the mass into the form. Smoothen.

Bake at 180°C for about 40-45 minutes.

Once it’s chilled, divide the cake into two.

Cheese Cream:

  • 200g really soft butter
  • 500g cream cheese
  • 5 Tbs caster sugar

Mix the butter with sugar untill fully combined.
Start adding cheese gradually still mixing.
Do not mix the mass for too long :)
! If we use the cream cheese that is salty in taste, it may be a good idea to add more sugar to the cream :)

Cream:

  • 500ml heavy cream
  • 2 Tbs caster sugar
  • 2 full Tbs mascarpone

Whip the cream with mascarpone chseese. It should thicken a bit :)
At the end of whipping, add sugar and mix it in.
Do not mix for too long -> mascarpone can play tricks on you ;)

Additionally:

  • ok. 700-800g black currant jam

Putting the cake together:

Apply half of jam on the first sponge.
Put the Cheese Cream on it and smoothen.
Place the second sponge on the cream.
Apply the rest of the jam on it.
Cream goes on top of the cake. Smoothen it.

You can sprinkle the cake with grated dark chocolate.

Chill in the fridge overnight.

And… serve :)

Smacznego :)

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