Black Currant Delicacy Cake

Delicious, beautiful, with original design! A blackcurrant cake will delight everyone at the festive table with its taste, brightness and extraordinary aroma. It is multi-layered, with a deliciously delicate creamy curd cream, juicy thanks to the soaking, literally melts in your mouth!
cook time: 3h 30 min
Ethan Rowley
Black Currant Delicacy Cake

Nutrition Facts (per serving)

278
Calories
18g
Fat
23g
Carbs
7g
Protein

Ingredients (8 portions)

For dough:

Salt 0.25 tsp
Sugar 200 g
Wheat flour 350 g
Butter 100 g
Walnuts 150 g
Vegetable oil 80 ml
Baking powder 10 g
Chicken eggs 3 pc
Soda 1 tsp
Vanilla sugar 1 tsp
Black currant 300 g

For cream:

Sour cream 250 g
Powdered sugar 100 g
Cottage cheese 500 g
Vanilla sugar 1 tsp
Heavy cream 300 ml

For watering:

Sugar 1 tbsp
Corn starch 1 tsp
Black currant 100 g

For impregnation:

Tea 0.7 cup

Recipe instructions

Step 1

Step 1
How to make a blackcurrant cake? Prepare the necessary products. Peel the walnuts in advance, chop and fry in a dry frying pan. If you have frozen berries, defrost them and drain off the excess juice.

Step 2

Step 2
Take a large bowl. Break the chicken eggs into it, then add one quarter teaspoon of salt to the eggs.

Step 3

Step 3
Beat the eggs in a bowl with a mixer.

Step 4

Step 4
Add one teaspoon of vanilla sugar to the bowl with the eggs, then the sugar.

Step 5

Step 5
Beat all ingredients in a bowl with a mixer at high speed until smooth and white.

Step 6

Step 6
Pour vegetable oil into the bowl with the sugar-egg mixture.

Step 7

Step 7
Add melted butter to a bowl and mix all ingredients well.

Step 8

Step 8
Place three hundred grams of blackcurrants in a suitable container and grind with a blender to a berry puree.

Step 9

Step 9
Transfer the prepared berry puree into a common bowl with the egg mixture.

Step 10

Step 10
Mix all ingredients in a bowl until smooth. She will get a bright currant color.

Step 11

Step 11
Pour wheat flour into a deep bowl, then add soda, baking powder and sift the resulting dry mixture into a common bowl with a liquid base. Stir everything first with a spoon.

Step 12

Step 12
Then mix all the ingredients in a bowl with a mixer. This will prevent the formation of flour dust around the equipment.

Step 13

Step 13
Pour pre-roasted and chopped walnuts into a common bowl.

Step 14

Step 14
Knead the dough to the required consistency. It shouldnʼt be too thick.

Step 15

Step 15
Transfer a third of the prepared dough into a suitable form, cover the bottom with parchment, and wrap the outer part in foil, and so that the dough is evenly distributed, leave for 10-15 minutes, then place the form with the dough in an oven preheated to 175 degrees.

Step 16

Step 16
Bake the cake in the oven for 40 minutes, then bake two more cakes alternately in the same order. Determine the exact baking time and temperature based on your oven!

Step 17

Step 17
Cut all the biscuit cakes into two equal parts.

Step 18

Step 18
Start preparing the cream for the cake. To do this, place the cottage cheese in a deep bowl, add sour cream and vanilla sugar to it.

Step 19

Step 19
Grind all ingredients in a bowl with a blender to a homogeneous paste.

Step 20

Step 20
Pour cold 33% cream into a deep bowl, then pour powdered sugar into it and mix at low speed with a mixer.

Step 21

Step 21
Add seven tablespoons of cream to the bowl with the curd mass and mix well.

Step 22

Step 22
Place the prepared curd mass into a bowl with cream.

Step 23

Step 23
Mix all the ingredients well, then put the bowl with the prepared cream in the refrigerator for 20-30 minutes.

Step 24

Step 24
Start assembling the cake. To do this, place the first cake in the prepared ring. And soak it with three tablespoons of sweet tea.

Step 25

Step 25
Fill a pastry bag with the prepared cream and place it in portions on top of the sponge cake. Then, in the same order, assemble the cake from all the cake layers and put it in the refrigerator for 2-3 hours.

Step 26

Step 26
After time has passed, remove the cake from the refrigerator and free it from the ring.

Step 27

Step 27
Apply the remaining cream to the entire surface of the cake on the sides and top.

Step 28

Step 28
Spread the cream over the entire cake in an even layer and place it in the refrigerator for 30 minutes.

Step 29

Step 29
Start preparing the cake filling by passing fresh currants through a blender and a sieve.

Step 30

Step 30
Pour 50 milliliters of prepared currant juice into a saucepan, then add sugar and cornstarch to it and mix all the ingredients.

Step 31

Step 31
Place the saucepan on the stove and, stirring constantly, bring the juice to a boil. Remove the saucepan from the stove and allow the prepared filling to cool for a short time.

Step 32

Step 32
Pour the prepared filling around the edge of the cake, then decorate the top with baking sprinkles and fresh currants.

Step 33

Step 33
Bon appetit and soulful tea party!

Additional rubrics

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