Ingredients
Sponge
egg
5pc
sugar
180g
6.30oz
0.72cup
12tbsp
flour
200g
7oz
0.80cup
13.40tbsp
cornstarch
1Tbs
vegetable oil
3Tbs
vanillin
to taste
Currant cream
whipping cream
300ml
9.90fl oz
1.20cup
20tbsp
cheesecake bars / sweet cottage cheese / sweet cream cheese mass
250g
8.75oz
1cup
16.75tbsp
currants
250g
8.75oz
1cup
16.75tbsp
sugar
50g
1.75oz
3.35tbsp
agar
4g
0.14oz
0.27tbsp
Method
Sponge
- Whip the eggs and sugar until fluffy.
- Partially add the sifted flour and starch. Stir gently, add oil, and mix well again.
- Pour the batter into a prepared baking ring.
- Bake the sponge in the oven preheated to 338F (170C) for 45-50 minutes.
* The diameter of my mold is 18cm (7.10 inch).
Currant cream
- Cook the currants together with sugar and agar for 3-4 minutes after boiling.
- Mash well with a blender.
- Let the berry mass cool.
- Add it to whipped cream and sweet cheese mass (bars).
Cake assembly
- Divide the sponge into 4 cake layers.
- Spread the cream evenly on the sponge layers.
- Decorate the cake to your taste. Put it in the fridge for several hours.
* I did not soak the cakes, there is no need for this.
