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Every year for my birthday I make a cake with berries, but I never know in advance which ones. On the one hand, there are a lot of different berries during this period, but on the other, it’s not always possible to buy what you want. So this year it’s like this: initially a cake with raspberries was planned, but due to the cool weather it was not possible to collect the required number of berries for the cake. I went to the market, saw black currants, bought them and decided to make a cake with them. A few years ago I made a cake with two types of currants, and everyone really liked it, so I had no doubt about the taste of the cake.

The blackcurrant cake turns out to be light: a delicate sponge cake soaked in currant juice and liqueur, a creamy layer and jelly with currants - just a heavenly pleasure!

Let's prepare the necessary products from the list for the cake.

Let's start preparing the cake with a sponge cake. Lately I've deviated from the classics and started making sponge cakes with yogurt. Mix dry ingredients in a bowl: sift flour and cocoa, add salt, sugar and soda.

Melt the butter in a saucepan, cool, add vegetable oil, yogurt and egg. To stir thoroughly.

Add liquid ingredients to the dry mixture in parts, stirring with a spoon.

Mix the dough until smooth.

At the very end, add vinegar to the dough.

Line the bottom of the mold with parchment and pour out the dough. My mold has a diameter of 22 cm, but in this case you can take 24-25 cm.

Preheat the oven to 180 degrees and bake the biscuit for 40 minutes, until dry. When pressed from above, the biscuit should spring back.

Cool the biscuit on a wire rack, turning the pan upside down.

Next, the biscuit needs to be soaked. Any syrup, compote or juice will do. I have a liquid mass of black currants, ground with sugar, to which I added a little berry liqueur. I did not remove the biscuit from the mold.

Pour gelatin into 60 ml of cold boiled water and leave for 15 minutes. Then dissolve in a water bath and let cool. In the bowl of a food processor, beat the cream with sugar until thick. Without stopping the processor, add the gelatin mass.

Pour the creamy mixture onto the biscuit and put it in the refrigerator to harden. My mixture froze within an hour.

To fill the top layer, you can use ready-made jelly or prepare a concentrated compote. I used ready-made jelly because there were few berries. Dilute a pack of jelly in a glass of hot water, stir thoroughly and cool.

Wash and dry the currants, trim off the tendrils on the ends of the berries. Arrange the berries on top of the creamy layer.

Place the cooled jelly in the refrigerator so that it sets a little, otherwise it may simply leak through the mold and ruin not only the cake, but also the refrigerator. Pour the jelly that has begun to harden onto the berries, preferably using a tablespoon, so that the entire surface is covered evenly.

Place the blackcurrant cake in the refrigerator until completely set. Before serving, run a sharp knife around the edge of the pan, remove the ring and carefully transfer the sponge cake to a plate. Serve the cake immediately to the table.

Bon appetit!

1. Beat eggs with sugar until fluffy white foam. Mix all the dry ingredients together and gently fold them into the egg foam with a wooden spoon. Pour the dough into a 24cm diameter pan lined with parchment paper and bake in the oven at 190C for 45 minutes. Then let the biscuit cool slightly in the mold, then remove it from the mold and let it cool completely. Cut the biscuit lengthwise into two parts.

2. For the cream, chop the dark chocolate and place in a bowl. Bring the heavy cream to a boil (but do not boil!) and pour over the chocolate. Stir until the chocolate is completely dissolved. Mix sour cream with sugar and beat with a mixer. Then stir in the cooled chocolate and the cream is ready.

3. Place the bottom cake in the mold and soak it with strong coffee. Spread half of the chocolate cream on top. Place a second cake layer on top of the cream, also soaked with coffee on the bottom. Spread the remaining cream on top.

4. For currant cream, mix currant jam with cream cheese. Separately, beat the cream and sugar. Soak gelatin in cold water for 5 minutes. Lightly heat the currant liqueur and dissolve the squeezed gelatin in it. Mix it into the currant and cheese mixture. At the end, stir in the whipped cream. Pour the resulting cream onto the cake and smooth it out. Place the cake in the refrigerator for 4 hours. Decoration - to your own taste.

Summer is the time of berries, all summer residents are harvesting, city residents rejoice at the opportunity to go to the markets and choose a berry to suit their taste. The leader in our country in terms of popularity in garden plots is currants. The aromatic berry is frozen, and jams are made from it, and compotes are prepared for the winter. When, thanks to my grandmother, I became the owner of three kilograms of black currants, I began to think about what else could be prepared with the berries, besides the already known options. As a result, this year I made some new tinctures and also made a cake. That day I was in a very good mood, there was a reason for gatherings, so the cake was very welcome!

I really liked the cake! The sponge cake turned out to be tall, and I actually used a third of it to decorate the cake and another dessert. It is so chocolatey, not moist, but not crumbly, fluffy. Blackcurrant prepared using this method thickens, and its berry sourness perfectly sets off the biscuit. Sour cream impregnation adds tenderness and juiciness. If you want to get impregnation, and not a thick cream, then use 20% sour cream, then the sour cream will not be a separate layer, but will almost be absorbed into the berry and biscuit. I settled on this lightweight option, but you can prepare a full-fledged thick cream using sour cream with a fat content of over 30%, then both the sides and the top of the cake can be decorated with sour cream using a pastry bag.

The cake can also be made in winter from frozen blackcurrants. In the company of black tea with the addition of currant or mint leaves, the cake is eaten very quickly! ;-)

Ingredients:

Biscuit

2 cups sugar

2.5 cups flour

6 tablespoons cocoa

1 glass of milk

1 cup boiling water

1/2 cup vegetable oil

2 packets of baking powder

Sour cream impregnation

200 gr. sour cream

1/2 can of condensed milk

Currant impregnation

350 gr. black currant

1 cup of sugar

Preparation

First you need to prepare a biscuit.

Mix all dry ingredients until smooth – flour, sugar, cocoa, baking powder.

Beat the eggs for about a minute at medium speed. Then add vegetable oil and beat again.

Pour in the milk and, continuing to beat, in 5 tbsp portions. l. add dry mixture.

Pour in boiling water and whisk everything together until smooth.

Pour into a greased mold, 20-25 cm in diameter.

Bake in preheated to 180 degrees. about 50 minutes. Check readiness with a wooden skewer; the biscuit should not stick to it.

Place the hot pan on a cool wet towel and cover with a dry towel on top. Remove the cake from the pan and let cool on a wire rack. Cut lengthwise into 2 layers. You can carefully trim off the sides of the cakes or any irregularities if they appear during baking during the rise of the sponge cake. Crumble these pieces to decorate the cake.

While the chocolate sponge cake is baking, you need to prepare the berry and sour cream filling.

Place the berries in a small saucepan. Pour in 2 tablespoons of water. Bring to a boil and cook for 5 minutes. Add sugar and mix. Immediately remove from heat and cool.

For sour cream impregnation, beat the sour cream with a mixer. Beat for about 2 minutes.

Add condensed milk to sour cream and beat well. Place in the refrigerator for 40-60 minutes.

To assemble the cake: grease the bottom cake with currant impregnation, and then with sour cream. Cover with the second cake and repeat the steps, first currant soaking, then sour cream. Apply sour cream so that it slightly drips from the edges and soaks the sides of the cake.

Hello everyone, I haven't seen you for a long time!! Today I want to show you a recipe for an amazingly delicious chocolate cake. I don't think you've ever come across such a simple recipe. This is one of my favorite chocolate cake recipes. The cake turns out very tender and has a rich chocolate flavor and moderate moisture.

Everyone who tries this cake thinks that it consists of many complex ingredients, but in fact, you can find all the ingredients for this cake at home.

Recipe

Ingredients:

Flour - 250 g
Soda - 1 teaspoon
Salt - 1 teaspoon
Sugar - 250 g
Cocoa - 70 g
Eggs - 2 pcs.
Butter - 60 g
Vegetable oil - 60 g
Milk - 270 ml
Wine vinegar - 1 tbsp. spoon

Cream:

Sour cream - 200 g
Powdered sugar - 150 g
Blackcurrant - 300 g

Preparation:

In a deep bowl, mix flour, soda, salt, sugar and cocoa. Mix everything with a whisk until smooth. Then add eggs, soft butter and vegetable oil. Gradually pour in warm milk and add wine vinegar at the very end. Now all you need to do is mix all the ingredients well. The mass should become homogeneous and smooth. To bake the cakes, you need to take a mold with a diameter of 16 to 20 cm. Only half of the dough should be placed in a greased mold. During baking, the mass will double and will be higher than the pan. Bake the cakes at 175 degrees for about 45-50 minutes. Allow the finished cakes to cool slightly and carefully place them on a plate. As a result, you will get two airy chocolate cakes.
To assemble the cake, you can use any cream you like. I made sour cream with black currants; I think this cream and berries go well with chocolate cake. You just need to beat the sour cream with powdered sugar and grind the blackcurrants through a sieve to get the juice. Add juice to sour cream. And the cream is ready! :)

I love this recipe for its simplicity and delicious chocolate flavor. You can prepare this cake on the eve of any holiday or birthday. Overnight in the refrigerator the cake will only become even more tender and soft and soaked in a delicate cream.

Bon appetit!