Chocolate cake with black currants. Recipe for mousse cake with black currants Cake with fresh black currants

This simple cake has several analogues in different parts of the world, although it is most famous among the post-Soviet population. When, during the years of perestroika, food disappeared from store shelves, mothers and grandmothers, in an attempt to diversify the menu and please their households with inaccessible delicacies, baked such a miracle. History is silent about who invented baking a jam cake, but in the mid-90s it was a very popular dessert.

What is the name of the blackcurrant cake?

No matter how they renamed it: “Currant” and “Negritenok”, “Black Broker” and “Five Minutes for Tea” - the essence remained the same: dark layers of cake, coated with cream and sprinkled with nuts on the sides, cooking in a matter of minutes and an inimitable taste.

Some people replaced blackcurrants in the cake recipe with blueberries, mulberries or even bird cherries - after all, currants were not available to everyone, but they wanted to preserve the identification mark of the cake (color). Thus, new versions and interpretations were born, names were changed, but the dessert did not lose its originality and accessibility. You can use any kind of jam for the cake, you can even slightly fermented or candied - everything will work and will not spoil the taste at all, thanks to the magical effect of soda.

Cake ingredients

For the test:

• Blackcurrant jam - 1 glass.
• Kefir, sour cream or fermented baked milk - 1 glass.
• Three eggs.
• Sugar - 100 grams.
• Flour - 2 cups.
• Soda - 1 teaspoon.

Some recipes indicate an inadequate amount of soda: a tablespoon is too much, you don’t need that much. The dough will acquire a characteristic “soda” taste, which will spoil the overall impression.

Cooking: step-by-step recipe with photos

The cake is prepared quickly, quite easily, and turns out very tasty and unusual in appearance.

Pour the jam into a deep bowl, add sugar and soda, stir. The mass will begin to bubble, hiss and increase in size - don’t be alarmed: this is how it should be, this is the interaction between the acid of the jam and the alkali of the soda. Why not a chemistry lesson?

After ten minutes, add the eggs beaten with a blender to the sweet mass, mix lightly and add the sifted flour. Knead the dough until smooth, being careful not to prolong the process, and pour it into a silicone baking dish, greased with oil. Place the pan in a preheated oven (200 degrees) and bake until done, for an average of 30-40 minutes, checking the readiness with a wooden toothpick: pierce the dough to the bottom with it and touch it with your hands - if it’s dry, then the cake layers are ready. In this case, it is better not to open the oven for the first twenty minutes so that the dough does not settle.

Also, there is no need to rush to remove the cake from the oven and the mold - let it stand with the door open for about 15 minutes, then the same amount in the mold.

Allow the cake blank to cool, then cut it lengthwise with a sharp knife into two thin layers, coat them with cream and stack them on top of each other. The top and sides of the blackcurrant cake can also be coated with the remaining cream; you can sprinkle with crushed walnuts, peanuts or cookie crumbs.

Cake cream

Poe with black currant can be soaked in several types of cream:

Even without cream, just in the form of a pie sprinkled with powdered sugar, this simple miracle dessert is very good with freshly brewed tea or aromatic dried fruit compote.

How to decorate?

In the photo, the blackcurrant cake looks very creative, especially if decorated accordingly. The top part can be filled with chocolate glaze and melted white chocolate, painted with curls or a fun inscription.

You can sprinkle it thickly with almond petals or chocolate chips, mixed with finely chopped dried fruits - it will be incredibly tasty and unusual. If the cream for the cake is made from cream, then feel free to plant flowers from it, only lightly tint the cream with food coloring.

You can also use pieces of marmalade, fresh fruit laid out in a pattern for decoration, or, if you don’t have the time or the mood, just cover the sides and top with broken cookies. There is plenty of room for creativity, fortunately it’s quite difficult to ruin a cake.

Cross-sectional photo of a cake with black currants

The characteristic dark color of the soft cakes (they look like a butter sponge cake) looks quite unusual if you have never encountered this type of dough.

It is clearly visible that it is not cocoa that gives the color, so the cake is initially disconcerting - why is it such a shade? It’s also not always immediately clear from the taste which ingredient gives the unusual flavor and berry note. Imagine the surprise of inexperienced confectioners when they learn that the main component of the product is blackcurrant jam.

Cool, refreshing, beautiful and delicious blackcurrant cake - a dessert for special occasions and holiday tables! Three layers of mousse, varying in saturation and forming a color gradient, look attractive, catchy and interesting, cleverly attracting attention. The visual effect is enhanced by chocolate icing with delicious drips along the side surface, which makes the cake even more presentable.

A thick brownie cake is laid underneath as a “foundation”. Delicate mousses make up the majority of the dessert, and the chocolate base only complements and supports the shaky structure. The cake does not leave a feeling of heaviness - it is soft, without greasy cream and massive layers of flour, it literally “melts in your mouth.” A recipe for all lovers of mousse, souffle and jelly desserts, as well as for those who prefer an abundance of filling and a minimum of cake layers.

Ingredients:

For the brownies:

• egg - 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 (bright) layer:

• black currants (fresh or frozen) - 150 g;
• cream 33-35% - 180 g
• powdered sugar - 40 g;
• powdered gelatin - 6 g (+ 5 tablespoons of water).

For the middle (light) layer:

• black currants (fresh or frozen) - 50 g;
• cream 33-35% - 120 g;
• mascarpone - 150 g;
• powdered sugar - 30 g;

For the top (white) layer:

• cream 33-35% - 150 g;
• mascarpone - 100 g;
• powdered sugar - 30 g;
• vanilla sugar - 1 teaspoon;
• powdered gelatin - 4 g (+ 3 tablespoons of water).

For the glaze:

• bitter chocolate - 70 g;
• cream 33-35% - 50 g;
• butter - 20 g.

Blackcurrant cake recipe with photo

1. Preparing the brownie crust. Break the chocolate into pieces and place in a heatproof bowl. Next add the butter, cut into arbitrary pieces. We make a “water bath” - place the bowl on a pan/ladle with boiling water. Make sure that the liquid in the lower container does not touch the bottom of the upper container. Melt the chocolate mixture, stirring all the time. We work strictly on low heat to prevent the chocolate from curdling due to overheating. As soon as the mixture becomes homogeneous, remove from the stove. Cool the chocolate until slightly warm.
   
2. In another bowl, mix the egg with sugar. Beat with a hand whisk.
3. Add sour cream and cooled chocolate. Stir.
   
4. Separately mix flour with cocoa powder and baking powder. In 2-3 steps, sift into the chocolate mixture. Stir until all dry areas are dissolved and a smooth, viscous mass is obtained. The dough turns out thick.
   
5. Cover the bottom of a 20 cm diameter pan with parchment paper. We spread the chocolate dough and distribute it evenly over the entire area. We try to make the layer the same thickness so that the cake is as even as possible. Place in an oven preheated to 180 degrees for 10-20 minutes. It is very important not to dry out the brownies! Check readiness with a skewer or toothpick. As soon as there is no raw dough left on the stick, remove the cake from the oven!
   
6. Let the baked goods cool and remove from the pan. Place the brownies on a plate, bottom (flat) side up. Place a tall cooking ring adjusted to the diameter of the cake. If there is no ring, you can replace it with the side of a springform pan - in this case, we lay a wide strip of parchment paper along the side with a margin of height (as in the recipe). Even if the top layer goes beyond the low side, the paper will hold the dessert in place.
   

   Bottom (bright) layer for blackcurrant cake

7. Immediately pour all the currants for both the bottom and middle layers (that is, 200 g) into a small saucepan. Let frozen berries thaw completely. Grind into a puree with an immersion blender, then put on medium heat. Cook for 1-2 minutes after boiling and remove from heat.
   
8. We rub the hot currant puree through a sieve. Press with a spoon with force, squeezing out as much juice as possible. 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 bones (cake) remaining after work will not be needed in the recipe - they can be used when cooking compote.
   
9. Soak gelatin in 5 tablespoons of cold water. Leave to swell for 10 minutes or for the time recommended in the instructions on the package.
   
10. Measure out the required portion of cold cream. Beat with powdered sugar until lightly thickened. When the relief from the whisks stops floating on the surface, stop the mixer.
    
11. 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.
    
12. Place the bowl with swollen gelatin in another bowl with hot water. Actively stirring the mass, we achieve complete dissolution of the powder. You can heat the mass in another convenient way - on the stove using a “water bath”, or in the microwave. The only obligatory condition is to prevent the composition from boiling!
    
13. After cooling, pour the dissolved gelatin in a thin stream into the creamy currant mixture, continuously whisking the cream. Place the gelled mixture into the ring with the cake layer and level it out. Place in the refrigerator until the mousse “sets” (about 1-2 hours).
    

    Middle (light) layer for blackcurrant cake

14. As soon as the first mousse hardens, prepare the next one. Beat a portion of cold cream for the light layer with powder until thickened. Soak the gelatin in 3 tablespoons of cold water and leave to swell. Add mascarpone and the remaining portion of grated black currants to the whipped cream.
    
15. Lightly beat at the lowest speed - just until the ingredients combine into an evenly colored cream.
    
16. 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.”
    

    Top (white) layer for blackcurrant cake

17. After waiting for the next hardening, we form the final layer. Whip cold cream with powdered sugar and vanilla sugar. Soak the gelatin in water again.
    
18. Add mascarpone to the creamy mixture and beat lightly.
    
19. After heating the swollen gelatin and cooling, pour it into the white cream, using a mixer. We lay out a white layer, level the surface and put it in the refrigerator until it hardens completely.
    
20. Using a knife blade, carefully draw it around the circumference. Remove the ring from the finished dessert.
    

    Blackcurrant cake frosting

21. Melt the chocolate and butter for the glaze in a “water bath” (we proceed as in step 1 when making brownie cake). Heat the cream until hot and pour it into the melted chocolate mass. Actively mix the glaze and cool at room temperature.
    
22. Apply the cooled chocolate mixture to the cake, lightly pushing the glaze along the edge with a spoon to create drips on the side surface. We put the dessert in the refrigerator. Once the chocolate crust has hardened, you can decorate the top with berries and start drinking tea.
    
23. Blackcurrant cake is ready! Beautiful both in whole and in section, the dessert seduces with its appetizing appearance!
    

Enjoy your tea!

“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.

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.

Video of making the Black Prince cake

httpss://youtu.be/JskAx481pMw

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.

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.

You'll have to tinker a little with the cake, but it's worth it! In addition, you can bake the sponge cake in advance and prepare blackcurrant puree: chop the berries in a blender and rub the mixture well through a sieve, this will save time!
I used a mold for baking a sponge cake 24 cm in diameter, but to assemble the cake it is advisable to take a springform mold 26-28 cm in diameter or extend the walls of a small mold with foil, since the mousse layer will be impressive!

Let's make the sponge cake: beat 2 eggs with sugar until light and fluffy. Gently stir in the flour mixed with baking powder using a spatula.
Line the bottom of the baking dish with parchment; no need to grease the sides. Pour the dough into the mold, smooth it with a spatula and turn it clockwise so that there is no lump on the sponge cake when baking. Bake in an oven preheated to 170 C for 15-20 minutes (until dry). Turn the finished sponge cake upside down in the pan and leave to cool with a wire rack underneath.

Let's make the syrup: mix sugar with water, put on fire and boil for 3 minutes. Remove from heat.
Divide the blackcurrant puree into three parts: 1 tbsp. l. leave for soaking the biscuit, 6 tbsp. l. - for the top jelly layer, and the remaining mass - into the mousse.
We will also divide the syrup, you can immediately, hot: add 50 g to a spoon of puree for soaking, 50 g to the mass for mousse, mix the remaining syrup with puree for the jelly layer.

20 g gelatin pour 5 tbsp. l. water. stir, leave to swell.

Add vanilla sugar to the mousse mixture, stirring, and bring to a boil. Beat the yolks with sugar into a fluffy, light mass in a bowl that can be placed on the stove.

Continuing to beat, pour the hot blackcurrant mixture into the yolks. Place on low heat and, stirring constantly, simmer until thickened, but do not boil! Remove from heat, add the swollen gelatin and stir well until it dissolves.
Pour the mixture into a large bowl, then add the meringue and whipped cream, leave to cool at room temperature.

Remove the biscuit from the mold and turn it over, pores side up. Next, there are three options:
1. Place in a mold of larger diameter (26-28cm), as the layer of mousse will be impressive!
2. Use (like me) a high culinary ring (the height of mine is 8.5 cm, the diameter is adjusted to the size of the cake and you can place it directly on the dish).
3. Increase the sides with foil, if the mold is small: roll up a couple of sheets of foil in 2-3 layers and line the walls of the mold from the inside with them.
Brush the sponge cake with a mixture of 1 tbsp. l. puree and syrup, adding 1-2 tbsp to this mixture. l. boiled water.

Preparing Italian meringue: boil the syrup from sugar and water until it looks like a “thread” (squeeze a drop of syrup between two fingers, if a thread forms when squeezed, the syrup is ready). Or, which is more convenient, you can use a culinary thermometer and cook the syrup to 110 C. I cooked the syrup over medium heat after boiling for 10-15 minutes.
At the same time as cooking the syrup, you need to start beating the cooled egg whites with a mixer until stiff peaks form. Without ceasing to beat, add hot syrup into the whites in a thin stream. Make sure that the syrup does not get on the mixer beaters. Beat on low speed until the meringue has cooled, 10 to 15 minutes (until the bowl has cooled).

Stir the finished meringue into the cooled berry-gelatin mixture with a spatula.

Beat well-chilled cream with a mixer at low speed until soft peaks form. Gently fold the cream into the mousse.

Spread the mousse onto the biscuit and smooth it out. Leave a centimeter of space up to the edge of the sides (I didn’t have room for a little mousse, I filled a glass with it and put it in the refrigerator, the kids really liked this express dessert). Place in the refrigerator for the mousse to set (I left it for 30 minutes).

For the jelly layer: stir 5 g of gelatin with 2 tbsp. l. water, heat until dissolved and add to the reserved mixture of 6 tbsp. l. puree and syrup. Carefully pour on top of the mousse, smooth with a spatula or tilt the pan. Place black currants on top and leave to set in the refrigerator for several hours or overnight!

Remove the side of the finished cake by heating it with a hairdryer, or by running a knife along the walls.
The final touch: make a border from coconut flakes or almond petals, add mint leaves...

Here it is in all its glory: an airy cake with a bright berry note!

On a light sponge cake there is a lush berry-creamy mousse, complemented by juicy berries of aromatic black currants! Mmmmm....

“Black Prince” cake with blackcurrant jam is an amazing combination of the most delicate sponge cake made with kefir and currant jam and exquisite sour cream. The confectionery product will charm the cook with its ease of preparation and original taste.

What ingredients will you need to bake the dessert?

Very simple and very tasty - this is how we can characterize the confectionery product that we will prepare. This recipe can easily be considered budget friendly. You don't need super expensive ingredients to prepare it. Everything is more than just usual.

Basic set of products for creating a biscuit base:

• egg;
• 250 grams of sugar;
• 250 ml fat kefir;
• a glass of blackcurrant jam;
• a couple of glasses of flour;
• a little lemon juice;
• teaspoon of soda.

We will use sour cream as a cream. It will perfectly highlight the taste of berry sponge cake without “overpowering” it. To prepare the cream, you will need:

• a glass of fat sour cream;
• a glass of sugar;
• a little vanilla.

To give the “Black Prince” pie with jam a “marketable appearance”, you can use glaze. Chocolate is quite suitable. We will need: a bar of dark chocolate, as well as 60 ml of cream and full-fat milk. White currant branches can be used as a decorative element. It stands out perfectly against the background of chocolate glaze. Well, let's get to the fun part.

The process of making a fragrant pie

Before you start baking with jam, you should remove the necessary products from the refrigerator and let them cool slightly. Professional confectioners claim that products at room temperature mix better, forming a homogeneous consistency.

Dough preparation steps:

1. Pour kefir into a deep bowl. We also add the required amount of baking soda, slaked with lemon juice. Stir the mixture with a fork. Set the dishes aside.
2. Beat the egg into a separate bowl. Gradually add a glass of granulated sugar here. Let's start the beating process. When the sugar has completely dissolved and the mass has doubled, add kefir and soda. Whisk the liquid.
3. To fluff the flour, the ingredient should be passed through a fine sieve several times. Add the sifted flour to the kefir and knead the dough. Add a glass of currant jam or jam to this.

Tip: if the berries in the jam are very large, you need to pass them through a sieve. If you have a blender at home, you can make your work easier by blending it. To ensure that the jam does not “bubble” after whipping, it is necessary to let it sit for a while.

Grease a baking sheet with butter or vegetable oil, pour out the prepared dough and level it with a spatula. Bake the confectionery product at a temperature of 170 degrees Celsius for about 40-50 minutes. You can check the readiness of the pie using a toothpick. While baking, insert a toothpick into the cake. If it remains clean, the biscuit is ready. But the presence of dough on it indicates that the pie inside is raw.

While the pie is baking, let's start preparing the cream. To do this: mix sour cream, sugar, vanilla and beat at the fastest speed. When the sugar in the cream has completely dissolved, put the mixture in the refrigerator so that it thickens a little.

We take the Black Prince cake out of the oven. Let the delicacy cool slightly, and only then cut it into two parts. We take out the cream and coat the baked shortcakes. Assemble the cake and put it in the refrigerator for 40 minutes. Meanwhile, prepare the glaze.

Melt the chocolate bar in the microwave or in a water bath. In a separate bowl, heat the cream and milk. Mix all the ingredients together and bring to a homogeneous consistency. If the mass seems too thick to you, the amount of dairy products can be increased by 30%.

We take the “Black” Prince cake out of the refrigerator, place it on a stand and pour chocolate icing over it. At the same stage, you can decorate the “Black Prince” cake with a couple of sprigs of white currants. To allow the glaze to harden, place the treat in the refrigerator for another hour.

If the biscuit base turns out to be a bit dry, before applying the cream, you can soak the cakes with syrup or liqueur diluted with water. But don't overdo it. A couple of spoons of impregnation is enough to prevent the cake from being dry.

The recipe for the Black Prince pie with kefir jam will take its rightful place in the book of culinary recipes. It is quick to prepare, and most importantly, you will definitely be pleased with the taste of the dessert. After all, what could be better than a dessert prepared at home? Bon appetit.