Chocolate, lemon & red currants sponge cake

Ingredients

Sponge biscuit

80 grams (2.8 ounces) egg
60 grams (2.1 ounces) butter
220 grams (7.8 ounces) sugar
200 grams (7.1 ounces) yogurt
1 teaspoon baking soda
120 grams (4.2 ounces) flour
30 grams (1.1 ounces) cocoa
30 grams (1.1 ounces) fine coconut flakes

Red currant confit

370 grams (13.1 ounces) currant puree
55 grams (1.9 ounces) lemon juice
35 grams (1.2 ounces) glucose syrup
60 grams (2.1 ounces) sugar
15 grams (0.5 ounces) cornstarch
13 grams (0.5 ounces) gelatin 180 bloom

Chocolate & lemon mousse

200 grams (7.1 ounces) milk
1 piece lemon zest
30 grams (1.1 ounces) glucose syrup
70 grams (2.5 ounces) egg yolk
75 grams (2.6 ounces) sugar
15 grams (0.5 ounces) cornstarch
180 grams (6.3 ounces) bitter chocolate
11 grams (0.4 ounces) gelatin 180 bloom
300 grams (10.6 ounces) whipping cream

Equipment

Mixing Bowls
Opt for a set of mixing bowls in various sizes to keep your ingredients organized. Stainless steel bowls work best for maintaining even temperatures.
Whisk
A sturdy whisk is essential for whipping eggs and mixing batters. Look for a balloon whisk for best results.
Frame
A 26 x 26 cm (10.25 x 10.25 inch) frame is perfect for baking the biscuit and layering the dessert. Make sure it's non-stick or use parchment paper to avoid any mishaps.
Blender
A hand blender will make quick work of blending the mousse to a perfect consistency. Choose one with variable speed settings for more control.
Spatula
A rubber spatula is ideal for gently folding ingredients together without deflating them. Ensure it's heat-resistant for versatility.
Refrigerator
This isn't exactly kitchen gear, but you'll need ample chilling time for each layer. Make sure you have enough space in your fridge!

Instructions

Step 1

Preheat your oven to 356°F (180°C). Tip: It's always a good idea to preheat your oven before starting, so it's ready when you need it. You can use an oven thermometer to ensure the temperature is just right.

Step 2

In a large mixing bowl, mix the yogurt with baking soda. In a separate bowl, whip the eggs with sugar and melted butter until light and fluffy. Gradually add in the flour, cocoa, and coconut flakes. Mix a little more until combined. Immediately add the yogurt mixture and stir until everything is well incorporated. Spread the dough evenly into a 26 x 26 cm (10.25 x 10.25 inch) baking frame. Bake in the preheated oven for 15 minutes. Tip: Don't overmix the batter to keep the biscuit fluffy. A toothpick inserted in the center should come out clean when the biscuit is done.

Step 3

To make the red currant confit, combine the currant puree, glucose syrup, and lemon juice in a saucepan. Heat gently and then add the sugar mixed with cornstarch. Bring it to a boil and let it cook briefly until it thickens. Add the swollen gelatin and mix until dissolved. Pour the confit over the chilled biscuit layer, let it cool to room temperature, and then refrigerate to set. Tip: Stir the mixture continuously to avoid lumps. A smooth, lump-free mixture will set better.

Step 4

For the chocolate & lemon mousse, bring the milk with lemon zest and glucose syrup to a boil. Strain this mixture over the egg yolks, sugar, and cornstarch. Return the mixture to the heat and simmer until thickened. Add the swollen gelatin and whisk until it's fully dissolved, then add the chocolate, stirring until smooth. Cool to 97-104°F (36-40°C). Whip the cream to soft peaks and fold it gently into the cooled custard mixture. Pour the mousse over the set confit layer and place it back in the fridge until it hardens completely. Tip: Folding the whipped cream gently will maintain its light texture. Be careful not to deflate the cream while folding.

Step 5

Cut the cakes to your desired size. Garnish them as you like with chocolate shavings, berries, or other decorations. If you want to cover the cakes with chocolate glaze, melt 375 grams (13.25 ounces) of chocolate, add 90 grams (3 fluid ounces) of vegetable oil, and mix in nuts and crispies to your taste. The working temperature for chocolate glaze is 86°F (30°C). Tip: Use a sharp knife to get clean cuts for individual cakes. Wipe the knife with a damp cloth between cuts for a neater finish.

Servings

Now that your pastry is ready, let's talk **serving suggestions**! 🌟

Imagine presenting these stunning layered cakes at your next gathering! They're perfect paired with a light, refreshing herbal tea. The moist sponge, the tangy red currant, and the creamy chocolate lemon mousse will have everyone coming back for more.

For an extra touch of magic, **garnish** your pastries with a mix of fresh berries, a sprinkle of cocoa powder, or even edible flowers 🌸. This will not only elevate the look but also add a burst of fresh flavors. If you're feeling fancy, drizzle a little chocolate glaze on top for that extra wow factor.

Hosting a formal event? Serve these delights on elegant dessert plates with a side of whipped cream. Or, for a more relaxed affair, keep it casual by plating them on rustic wooden boards. A sprig of mint leaves goes a long way in making your pastries Instagram-worthy 📸.

Don't forget the little ones! 🍭These cakes are the perfect size for kids' parties, Just cut them into smaller, bite-sized portions. Set up a topping station with crushed nuts, colorful sprinkles, and mini marshmallows for some interactive fun.

Variations

If you're catering to dietary needs, don't worry! We've got **gluten-free** and **vegan** variations for this recipe. 🌿

Gluten-Free Variation:

1. Substitute the regular flour with a gluten-free flour blend in the sponge biscuit.

2. Ensure all other ingredients like baking soda, cocoa, and coconut flakes are certified gluten-free to avoid any cross-contamination.

Vegan Variation:

1. Replace the eggs with a flaxseed meal (1 tablespoon ground flaxseed mixed with 3 tablespoons of water = 1 egg).

2. Use a plant-based butter and yogurt for the batter. Opt for almond milk or oat milk in the mousse and gelatin can be substituted with agar-agar for a plant-based setting agent.

With these tweaks, everyone at your table can enjoy these delectable pastries without missing out on any flavor!

Faq

Why is my sponge biscuit dense and not fluffy?
This could be due to overmixing the batter which deflates the air bubbles necessary for a light and airy texture. Mix just until combined for best results.
Can I use a different size frame for baking?
Yes, you can use a different size frame, but be sure to adjust the baking time accordingly. Thinner layers will bake quicker, while thicker layers may require a few extra minutes.
How can I prevent my confit from being too runny?
Make sure to bring the puree to a proper boil and boil it a little after adding the sugar and starch. This helps in thickening the mixture effectively.
My mousse is separating. What did I do wrong?
Separation can occur if the whipped cream is not folded in gently or if it was overwhipped. Fold the cream slowly and carefully to maintain the mousse's texture.
Can I prepare these pastries in advance?
Absolutely! These pastries actually taste better when made a day ahead as it allows all the flavors to meld together. Just keep them refrigerated and add any garnishes right before serving.
How can I make sure my chocolate glaze is the right consistency?
Melt the chocolate and add vegetable oil gradually while stirring constantly until you reach a smooth and pourable consistency. The working temperature for the glaze is around 86°F (30°C).