Ingredients
Sponge biscuit
eggs
3pc
sugar
150g
5.25oz
0.60cup
10tbsp
sour cream 25%
130g
4.55oz
0.52cup
8.71tbsp
vegetable oil
60g
2.03fl oz
flour
180g
6.30oz
0.72cup
12tbsp
baking powder
5g
0.18oz
0.34tbsp
salt
pinch
Soaking
milk
80g
2.70fl oz
sugar
30g
1.05oz
2tbsp
Confit
frozen blackcurrants
250g
8.75oz
1cup
16.75tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
starch
30g
1.05oz
2tbsp
Frosting
cream cheese
400g
14oz
1.60cup
26.80tbsp
cream
200g
6.76fl oz
powdered sugar
80g
2.80oz
0.32cup
5.36tbsp
confit
15g
0.53oz
1tbsp
Method
Sponge biscuit
All the ingredients should be at room temperature.
- Divide the eggs into whites and yolks.
- Whip the whites until half-whipped, and add half of the sugar amount. Keep whipping, increasing the speed to maximum. You need the stable peaks.
- Whip the egg yolks with the remaining sugar until whitening. Add the oil and sour cream, and mix it all.
- Sift the flour, baking powder and salt.
- Now, add 1/2 of the yolk mass and 1/2 of the dry mix to the meringue. Combine it all, using a spatula. Be very careful, not to spoil the fluffiness. Do all the same with the remaining halves of the yolk mass and the dry mix.
- Pour the batter into two 6.30 inch (16cm) molds, and bake at 347-356F (175-180C) for about 30 minutes.
- Cut each sponge biscuit in two before assembly.
Soaking
- Combine the milk and sugar, and bring it to a boil.
- Cool the soaking, and soak each cake layer before assembly.
Confit
- Brew the currants in a saucepan for about 5 minutes. Mash it with a blender, and cook to 113-122F (45-50C).
- Mix the sugar with the starch, and pour this mixture into the berries in a thin stream.
- Bring the mass to a boil, and cook for a couple of minutes until it thickens (don't forget to whisk!).
- Put the mass in a different container, cover with film in contact, and let it cool.
Frosting
- Combine the COLD ingredients in a bowl, and whip for a minute at a medium speed.
- Gradually increase the mixer speed, and keep whipping for 4-5 minutes until fluffy. The frosting will be dense and very pleasant to use.
- Put 200g (7.05 oz) of frosting aside, and add about 10g (0.35 oz) of confit to it, to get the desired color. You'll use this frosting for leveling the cake.
Assembly
- Put the first biscuit layer on the board, and soak it.
- Next, pipe the frosting sides, using a pastry bag. Now you have the outer circle.
- Then, pipe the confit circle inside, very tight to the previous (frosting) one.
- Repeat it all once again: a frosting circle - a confit circle. And finish with the frosting in the middle.
- Assemble the whole cake, following that order.
