I really love currants in desserts... I like her unique sourness! Not like lemon, for example, but very refreshing and flavored! Such a light mousse cake was prepared!
No food dye is used, black currant gives the color. By the way, you can use frozen berries. Tender berry jelly, thin sponge and fluffy currant mousse!
It can be prepared as a layered dessert in a glass. It will be great!
- Whip the eggs with sugar until fluffy and light. Add the sifted flour, salt, and vanilla sugar stirring gently with a spatula.
- Put the dough in a mold or a ring lined with a cling film. Bake at 170C (340F) until tender.
- Cool completely, and cut into 2 cake layers.
This recipe is for one jelly layer, if you need 2 layers, double the recipe and make 2 jellies.
- Soak the gelatin in cold water.
- Mash the currants and water with a blender, pass through a sieve. The prepared puree should weigh approx. 300 g (10.60 oz). If there is a little less puree, dilute with water
- Heat the puree with sugar until the sugar dissolves. Do not boil. Add gelatin, beat with a blender, pour into an 18 cm mold, lined with a plastic food wrap. Put in the freezer until frozen.
- Prepare jelly according to the same principle as above (ready-made puree should weigh 500g / 17.65 oz).
- Cool to room temperature. Whip the dairy cream, mix gently with the prepared jelly.
Assemble the cake in a ring (the bottom is lined with a cling film, the sides are covered with an acetate film): put a sponge cake layer on the bottom, then pour a little mousse, then jelly, then mousse again, another layer of jelly (if you have two), mousse, a second sponge cake layer, mousse. Leave in the refrigerator until it hardens. Carefully remove the ring and the plastic food wrap. Decorate the cake. (I have berry gummies, berries, mint).