Blackcurrant mono cake

Ingredients

Sponge biscuit

3 eggs
150 grams (5.3 ounces) sugar
130 grams (4.6 ounces) sour cream (25%)
60 grams (2.1 ounces) vegetable oil
180 grams (6.3 ounces) flour
5 grams (0.2 ounces) baking powder
Pinch of salt

Soaking

80 grams (2.8 ounces) milk
30 grams (1.1 ounces) sugar

Confit

250 grams (8.8 ounces) frozen blackcurrants
100 grams (3.5 ounces) sugar
30 grams (1.1 ounces) starch

Frosting

400 grams (14.1 ounces) cream cheese
200 grams (7.05 ounces) cream
80 grams (2.8 ounces) powdered sugar
15 grams (0.53 ounces) confit

Equipment

Mixer
A powerful stand or hand mixer will make whipping your egg whites and frosting a breeze.
Sifter
Sifting your dry ingredients prevents lumps and ensures a smooth batter.
Spatula
An essential tool for folding and combining ingredients without deflating your batter.
Baking Molds
Use two 6.30 inch (16cm) molds for uniform cake layers. Make sure to grease them properly.
Pastry Bag
Perfect for piping the frosting and confit into precise and decorative circles.

Instructions

Step 1

1. Ensure all ingredients are at room temperature.

Step 2

2. Separate the eggs into whites and yolks.

Step 3

3. In a large mixing bowl, whip the egg whites until they begin to foam, then gradually add half of the sugar while continuing to whip at increasing speeds until you achieve stiff peaks. Be patient and consistent to avoid deflating the eggs.

Step 4

4. In another bowl, whip the egg yolks with the remaining sugar until the mixture becomes pale and fluffy. Then, add the vegetable oil and sour cream, mixing until fully combined.

Step 5

5. Sift together the flour, baking powder, and a pinch of salt to ensure they are well mixed.

Step 6

6. Gently fold half of the egg yolk mixture and half of the dry ingredients into the whipped egg whites using a spatula, being careful not to deflate the mixture. Repeat with the remaining yolk mixture and dry ingredients. Using a gentle folding technique will help maintain the airiness of the batter.

Step 7

7. Divide the batter evenly between two 16cm (6.30 inch) round cake pans. Bake in a preheated oven at 175-180°C (347-356°F) for approximately 30 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even cooking.

Step 8

8. Once baked, allow the sponge biscuits to cool completely, then cut each one in half horizontally to create four even layers.

Step 9

9. For the soaking, combine the milk and sugar in a small saucepan and bring to a boil. Let it cool completely before using it to soak each cake layer. Make sure the soaking syrup is fully absorbed for added moisture in the cake.

Step 10

10. To make the confit, heat the frozen blackcurrants in a saucepan over medium heat for about 5 minutes until they begin to breakdown. Mash them with a blender and continue to heat until the mixture reaches 45-50°C (113-122°F).

Step 11

11. Mix the sugar with the starch, then gradually pour this mixture into the blackcurrants while stirring continuously. Bring the mixture to a boil and cook for another few minutes until it thickens. Transfer the confit to another container, cover it with plastic wrap directly on the surface, and allow it to cool completely. Whisk constantly to prevent lumps from forming in the confit.

Step 12

12. For the frosting, combine the cold cream cheese, cream, and powdered sugar in a bowl. Whip the mixture at medium speed for about a minute, then gradually increase the speed and continue whipping for 4-5 minutes until the frosting is light and fluffy. Set aside 200 grams (7.05 ounces) of frosting and mix in about 10 grams (0.35 ounces) of confit for color. Using cold ingredients helps the frosting achieve a better consistency.

Step 13

13. Assemble the cake by placing the first sponge biscuit layer on a serving board and soaking it with the milk-sugar mixture.

Step 14

14. Use a pastry bag to pipe a circle of plain frosting around the edge of the cake layer. Inside the circle, pipe a ring of confit tight against the frosting. Repeat the process until you have used up all the layers and finish with a final layer of frosting in the middle. Continue this pattern until the cake is assembled. Chill the assembled cake for a bit before slicing for cleaner cuts.

Servings

Transform your Blackcurrant Cream Cheese Cake into a centerpiece by garnishing it with fresh blackcurrants or edible flowers. For a chic presentation, serve slices on mismatched vintage plates. Pair each piece with a scoop of vanilla ice cream or a dollop of extra cream cheese frosting for an indulgent treat. If you’re serving at a more formal gathering, drizzle each slice with a bit of blackcurrant sauce to add a touch of elegance. This cake also works wonderfully as the star of a dessert buffet, surrounded by petite pastries and colorful macarons.

Variations

For a gluten-free version, substitute the regular flour with a gluten-free all-purpose flour blend. Make sure the baking powder you use is also gluten-free. For those following a vegan diet, replace the eggs with a suitable egg substitute like flax eggs, and opt for vegan cream cheese and dairy-free cream for the frosting. Instead of milk in the soaking step, use a plant-based milk like almond or oat milk. This way, everyone can enjoy this delectable cake without compromise!

Faq

How do I know if my egg whites are whipped enough?
You're looking for stable peaks that stand up straight without drooping when you lift the beater.
How can I avoid overmixing the batter?
Gently fold the ingredients using a spatula until just combined. Overmixing can deflate the batter and make the cake dense.
Can I use fresh blackcurrants instead of frozen?
Yes, but keep in mind that fresh blackcurrants might be a bit juicier, which could alter cooking times slightly. Ensure they are properly washed and dried before use.
How do I ensure my frosting stays fluffy?
Make sure all ingredients are cold before whipping and avoid overmixing, which can cause the frosting to become runny.
What's the best way to slice the cake layers evenly?
Use a serrated knife and rotate the cake as you cut, keeping the knife level to ensure even layers.
How can I store the leftover cake?
Wrap the cake in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days.