Black Currant Cake
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Decor for this cake: • Декор торта "Фламинго"
Cake diameter: 16 cm, height: 13.5 cm, uncoated weight: about 1.7 kg
Biscuit (16 cm pan):
4 eggs
200 g sugar
50 g vegetable oil
110 g kefir
8 g baking powder
240 g flour
100 g currants
Confit (14 cm):
150 g currants
50 g sugar
5 g gelatin + 25 g water
Mousse puree:
110 g currant puree (from 140 g currants)
35 g sugar
10 g gelatin + 50 g g water
Curd cream:
Cottage cheese 5-9% 270 g
Whipping cream 330 g
Icing sugar 80 g
For the sponge cake, beat the eggs and sugar until fluffy. Add the kefir and butter, then add the flour and baking powder in 2 additions, mixing with a silicone spatula. Bake in two 16 cm pans at 180°C for 25-30 minutes.
For the confit, combine the berries with sugar, bring to a boil, simmer for 1 minute, add the bloomed gelatin, and stir until dissolved. Pour into a 14 cm pan and refrigerate for 2-3 hours until set.
Prepare the mousse puree in the same way as the confit. Cool completely.
For the curd cream, combine all ingredients and beat until a fluffy, stable cream forms. Set aside 100 g of the cream, add the cooled puree to the remaining ingredients, and mix until smooth.
Cut each sponge cake in half. If desired, soak it (as long as it's not overdried during baking, it will be moderately moist and doesn't require soaking). Assemble the cake in a springform cake ring and let it set for at least 5 hours.
Biscuit (16 cm form):
Eggs 4 pcs
Sugar 200 g
Vegetable oil 50 g
Kefir 110 g
Baking Powder 8 g
Flower 240 g
Currant 100g
Confi (14cm):
Currant 150g
Sugar 50 g
Gelatin 5g + 25g of water
Puree for mousse:
Currant puree 110 g (out of 140 g currant)
Sugar 35 g
Gelatin 10 g + 50 g water
Curd cream:
Cottage cheese 5-9% 270 g
Cream 330 g
Powdered sugar 80 g
Dyes "confectioner's world" https://www.pastry-world.ru/narine
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