Rich blackcurrant cake with two types of chocolate biscuit

The calculation in the recipe is for a 16cm (6.30 inch) cake.

1. Whip the eggs at room temperature with sugar at an above medium speed until fluffy and light mass for 20 minutes.
2. Sift the flour and cocoa, and mix well together.
3. Add the dry ingredients to the egg mass in 2 steps, and gently stir using a silicone spatula.
4. Transfer the mass to a 16cm (6.30 inch) ring with a height of 8cm (3.15 inch).
5. Bake the biscuit in the oven preheated to 338F for 20 minutes. Always focus on your oven. Check the readiness of the biscuit with a wooden skewer.
6. Turn the finished biscuit upside down, and let it cool completely. Then wrap it in plastic wrap, and put it in the fridge for at least 6 hours (beter overnight).

1. Place all the ingredients (except vinegar) in a mixer bowl, and mix well until smooth for 3-5 minutes.
2. Add the vinegar, and mix for another 3 minutes.
3. Place the dough in a ring, and bake in the oven preheated to 338F for 60-80 minutes.

1. Heat the cream until hot, but don't boil.
2. Add the pre-soaked gelatin.
3. Pour it all onto the chocolate, and let it stay like this for 1-2 minutes.
4. Mix well with a silicone spatula.
5. Then mash the mass with a blender until smooth.
6. Transfer the ganache to a pastry bag, let it cool, and refrigerate for 8 -12 hours for stabilization.

1. Combine the sugar with agar and pectin, and mix well.
2. Heat the puree to 95-104F, and pour the sugar with the thickeners into it.
3. Bring the mass to a boil, stirring thoroughly, and cook for 3-5 minutes.
4. Remove the confit from the heat, pour it into a pastry bag; let it cool, and refrigerate to stabilize.

Mix all the ingredients, and whip until smooth.

Cut the sponge biscuit layers 2-2.5cm (0.79-0.98 inch) high.

Follow such an assembly order: sponge biscuit - soaking - cream sides and a cream spiral in the middle, alternating ganache and confit.

Repeat the same order for all the cake layers.