Ingredients

Biscuit
eggs
2 pc
sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
flour
1.25 cup
330 g
11.55 oz
10.89 fl oz
currant jam
0.75 cup
170 g
5.95 oz
5.61 fl oz
buttermilk
0.75 cup
160 g
5.60 oz
5.28 fl oz
baking soda
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
vanilla sugar
to taste
Filling custard
cream 33%
1.25 cup
300 g
10.50 oz
9.90 fl oz
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
powdered sugar
0.50 cup
150 g
5.25 oz
4.95 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
currant berries (40 g per a layer)
0.50 cup
120 g
4.20 oz
3.96 fl oz
Coating custard
cream cheese
1.25 cup
320 g
11.20 oz
10.56 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz

Method

Let’s give the floor to Tatyana: “Hello! Today is the story of a pie that turned into a cake. I invented the currant pie covered with the chocolate ganache when I was a schoolgirl. I always baked it, both for the holidays, and when I simply wanted something sweet. It was cooked quickly, and it was also light enough, as it didn’t contain any butter at all. It also had light currant sourness. And when covered with the chocolate ganache, that pie turned into a delicacy. Even our guests always asked me to bake it, because they knew, how healthy it was. And just recently I tried to make a cake out of that pie. It turned out to be a very tender currant cake. Well, are you intrigued?”

Ingredients

For the biscuit:

  • 2 eggs | 2.00 items
  • 150 g sugar | 5.30 oz
  • 330 g flour | 11.65 oz
  • 170 g currant jam | 6.00 oz
  • 160 g buttermilk | 5.65 oz
  • 7 g baking soda | 0.25 oz
  • vanilla sugar | 0.00 to taste

For the filling custard:

  • 300 g cream 33% | 10.60 oz
  • 400 g curd cheese | 14.10 oz
  • 150 g powdered sugar | 5.30 oz
  • 10 g gelatin | 0.35 oz
  • 50 g water | 1.75 oz
  • 120 g currant berries (40 g for each layer) | 4.25 oz (0.70 oz  for each layer)

For the coating custard:

  • 320 g curd cheese | 11.30 oz
  • 100 g butter | 3.55 oz
  • 80 g powdered sugar | 2.80 oz

Biscuit

  1. Mix the eggs with the buttermilk, the jam and sugar.
  2. Sift all the dry ingredients, and add them to a bowl with a liquid mixture. Mix everything until smooth.
  3. Pour the dough into molds. You don’t need to preheat the oven in advance. Bake the biscuits at 180C (356F). Bake the separate layers for 16 to 18 minutes.
  4. If you use one mold, then increase the baking time to 45-50 minutes. You have to check the readiness with a skewer not earlier than 40 minutes after starting baking.
  5. However, I advise you to bake the separate cakes, because even after cooling them in the fridge, these cakes remain moist and sticky enough, and it is not convenient to cut them with a knife or a string.

Filling custard

  1.  Soak the gelatin in water.
  2. Mix the curd cheese, the cream and the powdered sugar in a mixer. Whip everything until smooth and fluffy.
  3. Heat the gelatin in the microwave until it dissolves. Pour the warm gelatin into the cream in a thin stream. Stir until smooth.

Coating custard

Mix all the ingredients until smooth, and whip until fluffy.

Cake assembling

  1. The cakes are quite sweet and moist, so you can soak them with milk or nothing. You better assemble the cake in a ring mold.
  2. Follow the next order: cake - custard - currant berries. Repeat it three times, and place the final biscuit layer on the top. Place the cake into the fridge to stabilize.
  3. After the cake has stabilized in the fridge, level it with the covering custard, and decorate at your discretion.

Enjoy your tea!