Blackcurrant cake

Ingredients

Sponge Biscuit

4 eggs
100 grams (3.5 ounces) flour
20 grams (0.7 ounces) cornstarch
120 grams (4.2 ounces) sugar
1 teaspoon natural vanilla extract

Confit

150 grams (5.3 ounces) blackcurrant puree
50 grams (1.8 ounces) sugar
5 grams (0.18 ounces) starch
25 grams (0.88 ounces) additional sugar (for starch)
5 grams (0.18 ounces) gelatin
30 grams (1 ounce) water for gelatin

Interlayer Cream

500 grams (17.6 ounces) cream cheese
100 grams (3.5 ounces) cream (33%)
60 grams (2.1 ounces) powdered sugar
150 grams (5.3 ounces) blackcurrant puree
5 grams (0.18 ounces) agar
25 grams (0.88 ounces) sugar (for agar)

Soaking Syrup

120 grams (4.2 ounces) water
60 grams (2.1 ounces) sugar

Equipment

Mixing Bowls
Use a variety of sizes for different ingredients. Glass or metal works best for whipping eggs.
Electric Mixer
Essential for achieving a fluffy egg-sugar mixture. A stand mixer with a whisk attachment is ideal.
Silicone Spatula
Perfect for gentle folding to maintain airiness in the batter.
16cm Cake Pan
The correct size is crucial for even baking. Line with parchment paper for easy removal.
Saucepan
Use a heavy-bottomed pan to prevent burning when making the confit and cream layers.
Cling Film
Necessary for lining pans and wrapping the sponge cake to keep it moist.
Cooling Rack
Allows for even cooling and prevents the cake from becoming soggy.

Instructions

Step 1

Preheat your oven to 160°C (320°F). Preheating is crucial for even baking.

Step 2

In a large mixing bowl, beat 4 eggs until they become frothy. Gradually add 120 grams (4.2 ounces) of sugar while continuing to beat until you achieve a fluffy, thick mixture that maintains its shape. Add 1 teaspoon of natural vanilla extract at this stage. Consistency is key, so take your time beating the mixture.

Step 3

Mix 100 grams (3.5 ounces) of flour and 20 grams (0.7 ounces) of cornstarch together. Sift the mixture into the beaten egg-sugar mixture. Using a silicone spatula, gently fold from bottom to top to keep the air bubbles intact. The more air you retain, the higher and fluffier your sponge cake will be. If your eggs don't whip up well, consider adding 1 teaspoon of baking powder to the flour mixture.

Step 4

Pour the batter into a cake mold (16 cm diameter) and bake for 40-50 minutes. To prevent the sponge cake from settling, cool it upside down in the mold for the first 10-15 minutes. Then, wrap the still-warm cake in cling film and refrigerate for 6-8 hours. Cooling the cake upside down helps maintain its structure.

Step 5

For the confit, soak 5 grams (0.18 ounces) of gelatin in 30 grams (1 ounce) of water and let it swell. In a saucepan, bring 150 grams (5.3 ounces) of blackcurrant puree and 50 grams (1.8 ounces) of sugar to a boil. Mix 5 grams (0.18 ounces) of starch with 25 grams (0.88 ounces) of sugar, then drizzle this mixture into the boiling puree while stirring vigorously. Continue boiling for another 2 minutes until thickened. Remove from heat, dissolve the gelatin in a water bath, and stir it into the puree. Line the bottom of a round cake pan with cling film and pour in the blackcurrant mixture. Freeze for several hours until it hardens completely.

Step 6

In a separate saucepan, bring 150 grams (5.3 ounces) of blackcurrant puree and 25 grams (0.88 ounces) of sugar to a boil. Mix 5 grams (0.18 ounces) of agar with 25 grams (0.88 ounces) of sugar, then gradually add to the saucepan while stirring. Boil for another 2 minutes, then remove from heat and allow to cool until thickened.

Step 7

In a bowl, combine 500 grams (17.6 ounces) of cream cheese, 100 grams (3.5 ounces) of cream (33%), 60 grams (2.1 ounces) of powdered sugar, and the chilled blackcurrant puree mixture. Beat with a mixer at medium speed until you achieve a smooth, fluffy, and thick consistency. Ensure all ingredients are well-chilled for best results.

Step 8

For the soaking syrup, mix 120 grams (4.2 ounces) of water and 60 grams (2.1 ounces) of sugar in a saucepan. Heat until the sugar is completely dissolved, then let it cool before use. You will need about 30-40 milliliters of soaking syrup per cake layer. Cooling the syrup prevents it from making the cake layers too soggy.

Servings

Imagine yourself indulging in this blackcurrant pastry at a summer garden party, the vibrant colors perfectly complementing the sunny setting. Serve chilled slices with a dollop of whipped cream and a sprig of fresh mint for added flair. If you're hosting a cozy winter gathering, pair this treat with a warm cup of herbal tea or mulled wine to balance its tangy sweetness.

Looking for a more elegant presentation? Garnish each piece with edible flowers and a dusting of powdered sugar to bring a sophisticated touch to your dessert table. For an extra twist, serve alongside a selection of cheeses and nuts, transforming this berry pastry into a luscious dessert platter fit for any special occasion.

Variations

To make this recipe gluten-free, simply replace the flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a small amount yourself to maintain the structure and fluffiness of the sponge.

For a vegan version, substitute the eggs with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Replace the cream cheese and dairy cream with vegan alternatives available at most grocery stores. Instead of gelatin, use agar powder, which is already part of the original recipe. Voila! A plant-based delight that doesn't compromise on taste.

Faq

Why is my sponge cake dense and not fluffy?
Make sure to whip the eggs to a thick, fluffy consistency and gently fold in the dry ingredients to preserve the airiness.
Can I use frozen blackcurrants instead of puree?
Yes, you can blend frozen blackcurrants to create a puree. Just make sure to thaw and strain them first for a smoother texture.
How can I prevent my sponge cake from collapsing?
Cool the cake upside down in the mold initially and avoid opening the oven door during baking to maintain even temperature and structure.
Is there a substitute for agar in the interlayer cream?
While agar is preferred, you can use pectin or a small amount of cornstarch as a thickening agent, though results may vary slightly.
What are some pro tips for making perfect confit?
Constantly stir the mixture to avoid burning and make sure to dissolve the gelatin thoroughly for a smooth finish.
How can I ensure my cream layer is fluffy and not runny?
Chill all your ingredients before mixing, and whip at medium speed until you reach a smooth, thick consistency.