CURRANT CAKE

Ingredients

Biscuit

2 eggs (2 pc)
150 grams (5.3 ounces) sugar
330 grams (11.65 ounces) flour
170 grams (6.0 ounces) currant jam
160 grams (5.65 ounces) buttermilk
7 grams (0.25 ounces) baking soda
vanilla sugar to taste

Filling custard

300 grams (10.6 ounces) cream (33%)
400 grams (14.1 ounces) cream cheese
150 grams (5.3 ounces) powdered sugar
10 grams (0.35 ounces) gelatin
50 grams (1.75 ounces) water
120 grams (4.25 ounces, 40 grams per layer) currant berries

Coating custard

320 grams (11.3 ounces) cream cheese
100 grams (3.55 ounces) butter
80 grams (2.8 ounces) powdered sugar

Equipment

Mixing Bowls
A variety of sizes will help with separating dry and wet ingredients efficiently. Stainless steel bowls are durable and easy to clean.
Electric Mixer
A stand mixer or hand mixer is essential for whipping custards to the perfect fluffy consistency. Start slow to avoid splatter.
Baking Molds
Use separate small molds for the biscuit layers to ensure even baking. Silicone molds can make release easier.
Skewers
Wooden or metal skewers will help you check the readiness of your cakes without leaving large holes.
Microwave
Necessary for melting gelatin quickly and efficiently. A microwave-safe bowl is a must!
Ring Mold
Helps in assembling and stabilizing the cake. Adjustable molds can fit different cake sizes.

Instructions

Step 1

Hello! Today I'm going to share a story about my currant tart that evolved into a delightful cake. I created this currant tart with chocolate ganache back when I was in school. It was a favorite for holidays and when I craved something sweet. It was quick, light, and butter-free, with the delightful tang of currant. When topped with chocolate ganache, it was a hit, and guests often requested it because of its health benefits. Recently, I transformed it into a delicate currant cake.

Step 2

Let's get started!

Step 3

1. For the biscuit, combine the eggs, buttermilk, currant jam, and sugar in a bowl. Ensure the buttermilk and eggs are at room temperature for smoother mixing.

Step 4

2. Sift the flour, baking soda, and a pinch of vanilla sugar together. Gradually add the dry ingredients to the wet mixture until well combined. Sifting helps to aerate the flour, which makes the cake lighter and fluffier.

Step 5

3. Pour the batter into baking molds. Preheating the oven is not required. Bake the biscuits at 180°C (356°F) for 16-18 minutes if using separate molds, or 45-50 minutes if using one large mold. Check readiness with a skewer after 40 minutes. It's better to bake separate layers for easier handling later.

Step 6

4. For the filling custard, soak the gelatin in water until fully absorbed.

Step 7

5. In a mixer, blend the cream cheese, cream, and powdered sugar. Whip until smooth and fluffy.

Step 8

6. Heat the gelatin in the microwave until it dissolves, then slowly incorporate it into the cream mixture while stirring continuously. Adding the gelatin slowly prevents lumps from forming.

Step 9

7. For the coating custard, mix the cream cheese, butter, and powdered sugar until smooth and fluffy.

Step 10

8. To assemble the cake, place one biscuit layer in a ring mold. Spread a layer of filling custard over it and sprinkle with currant berries. Repeat with the remaining layers, finishing with a biscuit layer on top. Ensure even layers for a more stable cake.

Step 11

9. Refrigerate the assembled cake to stabilize. Once set, coat it with the coating custard and decorate as desired.

Step 12

10. Enjoy your delicious Currant Cake! For an extra touch, consider adding edible flowers or fresh berries as decoration.

Servings

Picture this: a cozy afternoon tea with friends, and right there on the table is a stunning currant cake! This cake's bursting flavors pair beautifully with a hot cup of herb tea or a robust coffee. But why stop there? Bring it to life with some side options. Layer a few juicy berries on top, and drizzle with a thin ribbon of chocolate ganache if you’re feeling indulgent. Hosting a brunch? Serve thin slices with a dollop of vanilla yogurt or a splash of maple syrup for that divine sweet touch. Or, if elegance is the theme of the evening, garnish each slice with edible flowers – they will look as good as they taste! Not only perfect for serving at social gatherings, but this currant cake also makes a delightful ending to a dinner party. Its light and fresh flavor are the perfect palate cleanser after a hearty meal. Whatever the occasion, this cake brings freshness and joy into every bite.

Variations

Thinking of making a gluten-free version? Simply replace the flour with a gluten-free blend. Almond flour works wonderfully and adds a nutty note to the cake. For a vegan twist, swap the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg), and use plant-based cream cheese and non-dairy cream. Agar-agar is a great plant-based substitute for gelatin. These changes maintain the moist texture and give a rich flavor, ensuring everyone can enjoy a slice!

Faq

How do I know when the cake is ready?
The cake is ready when a skewer inserted into the center comes out clean. Check it after 40 minutes if baking in a single mold.
Can I use other fruit instead of currants?
Absolutely! Blueberries, raspberries, or strawberries make great substitutes if currants are not available.
Why is my custard not setting properly?
Ensure the gelatin is fully dissolved before adding it to the cream mixture. If it's not warm enough, it won't set correctly.
Can I prepare the cake in advance?
You can make the cake a day ahead and store it in the fridge. This actually helps the flavors to meld together beautifully.
What tips do you have for achieving a smooth coating custard?
The key is soft butter and room-temperature cream cheese – this ensures a smooth blend without lumps.
How can I make my cake layers more even?
Weigh your batter to ensure each layer has the same amount. Additionally, using a leveler or serrated knife helps in achieving even layers.