Ingredients

Sponge biscuit
eggs
4 pc
flour
0.50 cup
100 g
3.50 oz
3.30 fl oz
cornstarch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
natural vanilla extract
1 tsp
4.92 ml
Confit
blackcurrant puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
starch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar (for starch)
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
water for gelatin
2 tbsp
30 g
1.05 oz
0.99 fl oz
Interlayer cream
cream cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
blackcurrant puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
agar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
sugar for agar
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Soaking syrup
water
0.50 cup
120 g
4.20 oz
3.96 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz

Method

There is not a drop of dye in the cake, black currant gives the color. Airy vanilla sponge cake, sweet and sour blackcurrant layer and tender berry cream cheese!

The cake turned out to be bright, with a rich taste and a nice sourness of blackcurrants!

Sponge biscuit

The calculation is for the mold with d=16cm.

  • Whip the eggs and gradually add sugar. You should get a fluffy thick mass that will keep its shape well.
  • At this stage, you can add all natural vanilla extract to the egg-sugar mass.
  • Mix the flour with starch, sift and add to the whipped egg-sugar mass.
  • Stir with a silicone spatula with gently from bottom to top. It is important to keep the airiness!
  • The more air bubbles you keep in the dough during kneading, the thicker and higher the sponge cake will be
  • If you didn’t manage to whip the eggs into a fluffy mass that keeps it shape well, you can add 1 tsp. of the baking powder to the dough as a safety net. Mix the baking powder to the flour in advance before adding the flour mixture to the whipped egg-sugar mass
  • Bake the sponge in the oven preheated to 160C (320F) for 40-50 minutes.
  • To prevent the sponge cake from settling, cool it in a mold upside down for the first 10-15 minutes. Then, wrap the still warm sponge cake with a cling film and put it in the fridge for 6-8 hours.

Confit

  • Soak the gelatin with water and leave it to swell.
  • Put the puree in a saucepan, add sugar and put it on the stove. Bring the mass to a boil, boil for 1-2 minutes.
  • Mix the starch with sugar and drizzle into the blackcurrant puree, stirring vigorously. Boil for another 2 minutes, the mass will become thicker. Remove the saucepan from the stove.
  • Dissolve the swollen gelatin in a water bath and add to the basic mass, stir thoroughly until smooth.
  • Line the bottom of a round cake pan with a cling film in 2-3 layers. Place the cake pan on a flat surface (for example, a cutting board). Pour out the warm mass and put it in the freezer for several hours until it hardens completely.

Interlayer cream

  • Put the blackcurrant puree in a saucepan, add sugar and put it on the heat. Bring the mass to a boil, and boil for several minutes.
  • Mix the agar with sugar and drizzle into a saucepan, stirring actively. Boil for another 2 minutes and remove the saucepan from the stove. After cooling, the mass will become very thick.
  • Put the cream cheese, dairy cream, confectioners sugar and chilled blackcurrant puree in one bowl, beat up with a mixer at medium speed until fluffy, smooth and thick mass.

Soaking syrup

Mix water and sugar in a saucepan, heat until sugar is completely dissolved. Let it cool before use. For one cake layer you will need about 30-40 ml of soaking syrup.