Sponge cake filled with cottage cheese and black currants

Ingredients: for Blackcurrant Cake

For the brownies:

• testicle - 1 pc.;
• flour - 60 g
• butter - 60 g;
• sugar - 80 g;
• sour cream - 80 g;
• bitter chocolate - 30 g;
• cocoa powder - 15 g;
• baking powder - ½ teaspoon.

For the bottom (catchy) layer:

• dark currants (fresh or frozen) - 150 g;
• cream 33% - 180 g
• sweet powder - 40 g;
• powdered gelatin - 6 g (+ 5 tablespoons of water).

For the middle (light) layer:

• dark currants (fresh or frozen) - 50 g;
• cream 33% - 120 g;
• mascarpone - 150 g;
• sweet powder - 30 g;
• powdered gelatin - 4 g (+ 3 tablespoons of water).

For the top (snow-white) layer:

• cream 33% - 150 g;
• mascarpone - 100 g;
• sweet powder - 30 g;
• vanilla sugar - 1 teaspoon;
• powdered gelatin - 4 g (+ 3 tablespoons of water).

For the glaze:

• bitter chocolate - 70 g;
• cream 33% - 50 g;
• butter - 20 g.

Ingredients:

• 340 grams of berry puree;
• 80 grams of sugar;
• 7 grams of gelatin sheets.

Yogurt mass:

• juice of 1 lemon;
• 25 grams of leaf gelatin;
• 340 grams of Greek yogurt (or unflavored);
• 300 grams of cream 33% fat;
• 90 grams of proteins;
• 130 grams of powdered sugar.

• 100 grams of dark chocolate;
• 100 grams of cream 33% fat.

The perfect blackcurrant yoghurt cake. Step by step recipe

1. Let's start by preparing the berry puree. We take blackcurrants, boil them, and then puree them in a blender.
2. You can use any berries: if they have seeds, they need to be passed through a sieve.
3. Next, soak the gelatin in cold water and let it swell.
4. Add sugar to a saucepan with berry puree, heat without bringing to a boil: you just need to melt the sugar. Then add the swollen gelatin and mix everything thoroughly.
5. Next, you need to pour the puree into the mold so that it hardens. If you have a springform pan without a bottom, then you need to wrap it in cling film, pour in the berry puree, and put it in the refrigerator for at least two hours until it hardens completely.
6. Add the cream to a convenient bowl and start whipping it, but you don’t need to beat it too much so that it doesn’t become lumps.
7. After this, in another bowl, at high speed, beat the whites with powdered sugar (add the powder gradually), you should get a dense white mass.
8. Soak the gelatin in cold water to swell.
9. Add lemon juice to the pan: when it warms up, add the swollen gelatin to it and stir vigorously until the gelatin is completely dissolved.
10. Then you need to mix lemon juice with yogurt until smooth. Mix the homogeneous mass with whipped cream, and then combine with whipped egg whites. The yogurt mass is ready.
11. Let's move on to assembling the cake. Pour exactly half of the yoghurt mass into the bottom of the mold, put berry jelly on top and pour the remaining yoghurt mass on top of the jelly.
12. The cake must be refrigerated for three to four hours.
13. Let's prepare the ganache. Add chocolate to the cream brought to a boil, melt it, mix everything until smooth. Then we give the homogeneous mass time to cool and put it in the refrigerator for several hours.
14. If you wish, you can additionally bake a shortbread crust and place the cake on it.
15. Let's move on to decorating the cake. Pour the ganache into a pastry bag and decorate the top of the cake with it.

The perfect yoghurt cake with blackcurrants is ready: it is very airy and delicious. Preparing this dessert is quite simple, the ingredients are available. I love making this cake during berry season. On the “Very Tasty” website you can find many more interesting and original

Preparing for an important event always involves thinking about what culinary masterpieces to surprise your guests. The treat served with tea can be purchased at the store, but is it comparable to what you can prepare yourself? Blackcurrant cake can be such a culinary delight.

You can prepare a treat with this ingredient in different ways. Some of them are more complicated, others are simpler, but no matter which one you choose, you will still get a delicious dish that you can serve on a holiday table, or just for a family tea party.

Bottom (catchy) layer for Blackcurrant Cake

Immediately pour all the currants for both the bottom and middle layers (in other words, 200 g) into a small saucepan.

Let the frozen berries thaw completely.

Grind it into a puree with an immersion blender, then put it on medium heat.

Cook for 1-2 minutes after boiling and remove from the stove.

We rub the hot currant puree through a sieve.

Press with a spoon with force, squeezing out all the possible juice to the maximum.

The more mashed puree there is, the richer the color and taste of the finished mousse.

Don’t forget to scrape off the remaining pureed puree with a spoon from the back (convex) side of the sieve.

The remaining seeds (cake) after work will not be needed in the recipe - they can be used when cooking compote.

Soak gelatin in 5 tablespoons of cool water.

Leave to swell for 10 minutes or for the time recommended in the instructions on the package.

Measure out a suitable portion of cool cream.

Beat with sweet powder until lightly thickened.

When the relief from the whisks finishes floating on the surface, stop the mixer.

Divide the cooled currant puree into two unequal parts - set aside 2 tablespoons for the next layer, and add the rest of the portion to the cream.

Whip the cream until uniformly colored.

Place the bowl with swollen gelatin in another bowl with hot water.

By intensively stirring the mass, we achieve complete dissolution of the powder.

You can warm up the mass using another convenient method - on the stove using a “water bath”, or in the microwave.

The only and indispensable condition is to prevent the composition from boiling!

After cooling, pour the dissolved gelatin in a narrow stream into the creamy currant consistency, whisking the cream continuously.

Place the gelled mixture into the ring with the cake and level it out.

Place in the refrigerator until the mousse “sets” (approximately 1-2 hours).

Cake “Black Prince” with blackcurrant jam

14.10.2018

“Black Prince” cake with blackcurrant jam is easy to prepare and tastes amazing. This biscuit dessert is named after the romantic knight Edward Woodstock. Despite the great pomp of the name, it is prepared from simple and affordable ingredients. Baked goods from childhood are ideal for tea parties and holiday feasts.

This is an eternal and timeless classic - a recipe for pie with berry jam. It was baked back in Soviet times, but now it is fully adapted to modern cuisine.

Soft, juicy, slightly moist, the Black Prince cake exudes an amazing chocolate aroma. The taste reveals a slight sourness of blackcurrant and a pleasant sweetness of the airy buttercream. The dessert is multi-layered and easy to assemble, and the design and decoration of the annual cake is limited only by your imagination.

This sour cream cake will be a wonderful decoration for your holiday table. Give up store-bought baked goods, open a cookbook and bring the long-forgotten taste of childhood into reality.

The fashion for this kefir cake is back, so please yourself and your household with this culinary masterpiece!

Basic Ingredients

For the test:

• low-fat kefir 2.5% – 260ml;
• wheat flour – 200g;
• granulated sugar – 240g;
• chicken egg – 1 pc.;
• cocoa powder – 1 tbsp. l. with a slide;
• blackcurrant jam, you can use apricot jam - 1 cup;
• baking powder – 1 sachet.

For cream:

• butter – 150g;
• sugar – 1 glass;
• fat sour cream 20% – 250g;
• dark grated chocolate for sprinkling - 1 bar.

Cooking method

The cake contains ingredients that can be bought in the store. Indeed, in Soviet times, when such baked goods were especially popular, there were no gourmet and affordable products. Our grandmothers made desserts from what was in the refrigerator.

Previously, the dough was beaten with a whisk or fork, but now powerful kitchen mixers have come to the rescue, and we will use them.

Biscuit dough in a mold

Step-by-step instruction:

1. Beat the egg with a mixer in a separate bowl, add granulated sugar in parts and beat further until a fluffy, stable and white mass is obtained, 5-7 minutes.
2. Mix kefir with baking powder. It is better not to use soda slaked with vinegar, since the chemical reaction of the baking powder is much smaller, so the taste of the baked goods will be softer. Add the sugar-egg mixture to the kefir, then sift the cocoa powder through a sieve so that lumps of the product do not disturb the consistency of the dough.
3. Add flour to the mixture in parts, stirring thoroughly until the dough is smooth and homogeneous. If there are lumps of flour in the dough, it will spoil the sponge and it will not rise.
4. The dough should be liquid, porous and shiny. It is necessary to pour it into a specially prepared and oiled form. It is best to choose silicone molds or cookware with a non-stick coating. If there are none, then you need to cover the dishes with parchment.
5. Bake the biscuit for 30 minutes at 180°C.
6. Beat the slightly melted butter and add sugar.
7. Add sour cream to the mixture and beat thoroughly until smooth.
8. Using a knife or thread, cut the finished cake into two even parts.
9. Place the bottom half of the cake on a plate and thickly spread currant jam on top; you can also add whole fresh berries to enhance the taste and add a slight sourness. In summer, jam can be replaced with fresh berry puree.
10. Spread half the buttercream on top of the currant jam layer, then cover with the second cake layer and place the remaining cream on top of the assembled cake. Gently coat the top and sides of the cake, the main thing is to ensure that the filling does not leak out of the middle of the cake.
11. You can sprinkle cocoa or grated chocolate on top; fresh berries will also look beautiful.
12. Cool the finished baked goods in the refrigerator, after which the “Black Prince” cake on kefir with currant jam is ready to eat!

The decoration of the finished baked goods must correspond to its royal name. Woodstock, for whom the cake is named, fought in battle in black armor. Therefore, it is best to pour chocolate glaze over the cake: it will resemble the prince’s legendary knightly vestment.

For chocolate glaze, you need to melt 90 g of chocolate and mix it with 40 g of butter, 90 g of granulated sugar and pour in all 100 ml of cream. Heat the mixture in a water bath. Cover the top of the cake with warm glaze.

The legend tells of the Black Prince's ruby. He considered it a talisman and always took it with him into battle. Hence the long-standing tradition of decorating a cake with a cherry, which is similar to a ruby.

Tips for the recipe for Black Prince cake with jam

To prepare this sweet dessert, there are several tricks that will help facilitate the process and make the kefir cake tasty and aromatic:

1. Preheat oven. Turn it on and leave it for 10 minutes before cooking the cakes.
2. The biscuit should be prepared from low-fat kefir, which is mixed with a spoon of slaked soda or baking powder. This will ensure the texture of the dough is soft and fluffy. Cut the resulting cake into 2-3 parts or prepare several cakes at once for ease of assembly.
3. You can determine the readiness of the cakes with a match or a wooden skewer. You cannot immediately remove the hot biscuit from the mold; you need to let it cool in the mold for 10-15 minutes.
4. Sugar can be replaced with powdered sugar. You can buy it in the store or grind regular granulated sugar in a coffee grinder. The powder will melt quickly in the cream and will not crunch on your teeth.
5. Only chocolate cake layers are used for the cake, so you need to add a tablespoon of natural dark cocoa to the dough. It is not recommended to use ready-made cocoa mixtures with sugar and flavoring: with them it is impossible to obtain the rich chocolate color and aroma of the biscuit.
6. The cream for soaking the cakes can be different: you can add nuts, berries, coconut flakes, chocolate to it at your discretion.

Checking the readiness of the biscuit

Calorie content of foods included in the dish

The calorie content of chocolate cake per 100 grams is 384 kcal. Dough prepared on the basis of low-fat kefir is not excessively high in calories, but buttercream with 20% fat sour cream and butter adds extra calories, fats and carbohydrates to the dessert.

Despite the dietary kefir in baked goods, it is still a sweet baked dish, which, if consumed frequently, can harm the figure. Therefore, prepare this delicious cake for the holidays, or at least eat it before lunch, but not at evening tea.

“Black Prince” cake with blackcurrant jam Link to main publication

Source: https://CandiLand.ru/retsepty/torty/tort-chernyj-prints-s-varenem-iz-chernoj-smorodiny

Middle (light) layer for Blackcurrant Cake

Once the first mousse has hardened, prepare the next one.

Beat a portion of cool cream for a light layer with powder until thickened.

Soak the gelatin in 3 tablespoons of cool water and leave to swell.

Add mascarpone and the remaining portion of grated dark currants to the whipped cream.

Lightly beat at the lowest speed - just until the ingredients combine into a moderately colored cream.

Warm up the gelatin, as for the previous mousse.

Pour into the cream while whisking continuously but briefly.

Spread the mixture onto the frozen mousse and level it out.

Return the dessert to the refrigerator until the new layer “sets.”

Description of preparation:

1. First you need to combine the eggs with sugar and beat until white foam forms.
2. Combine kefir with soda and mix well. If desired, you can extinguish the soda with lemon juice or vinegar, for example. 3. Add jam to kefir and stir until smooth. 4. Gradually begin to add pre-sifted flour, kneading the dough. You can also use semolina in the recipe for making blackcurrant jam cake. 5. Add beaten eggs into the already homogeneous dough and mix gently. 6. Grease the mold with butter or vegetable oil and pour out half of the dough. 7. Place in a preheated oven and bake the cake until done, about 15-25 minutes, depending on the volume of the mold. 8. Place the finished cake on a wire rack and cool thoroughly. 9. Bake the second half of the dough in the same way. 10. When both cake layers have cooled completely, you can cut each of them in half lengthwise. 11. Combine sour cream with sugar and beat the cream. If you wish, you can add cocoa there, for example. 12. Grease each cake generously with cream. 13. The finished cake made from blackcurrant jam at home should be left to soak for at least a couple of hours (overnight is possible). 14. Before serving, you can decorate the cake with icing or grated chocolate, for example. Purpose: For the holiday table Main ingredient: Berries / Black currants / Dairy products / Sour cream / Currants Dish: Baking / Cakes / Biscuit Geography of cuisine: Russian cuisine

Top (snow-white) layer for blackcurrant cake

After waiting for another hardening, we form the finishing layer.

Whip cool cream with sweet powder and vanilla sugar.

Soak the gelatin in water again.

Add mascarpone to the creamy mixture and beat lightly.

After heating the swollen gelatin and cooling, pour it into the snow-white cream, using a mixer.

We lay out a snow-white layer, level the surface and put it in the refrigerator until it hardens completely.

Using the blade of a knife, carefully draw it around the circumference.

Remove the ring from the finished dessert.