The currant is a cake that already attracts attention with its appearance. Delicate layers, intense color of the mousse and shiny topping form an effective dessert. It is a combination of a soft and elastic sponge cake and fruity foam from blackcurrant. It is light as a soufflé, full of small air bubbles. The whole is also decorated with a chocolate toppingwhich is great balances the sweetness of the bottom.
This is a dessert that works great in the summer – Not only due to the fruitful taste, but also your lightness. The currant can be served for special occasions, because it looks extremely elegant on the table. The dessert’s biggest advantage can be considered that it is not sugary. Lovers of slightly sour sweets will be delighted.
Ingredients:
Sponge cake:
- 65 g of wheat flour,
- 65 g cukru,
- 15 g of molten butter,
- 2 large eggs,
- A pinch of salt.
Currant mousse:
- 400 g of blackcurrant,
- 190 g + 30 g cukru,
- 110 g of egg proteins,
- 150 ml of chilled cream 36%,
- 45 ml of water,
- 6 teaspoons of gelatin.
Icing:
- 60 ml of cream,
- 60 ml of dark or milk chocolate.
Method of performance:
Take out all the ingredients so that they gain room temperature. Put the bottom of the cake tin with a diameter of 23 cm with baking paper. Heat the oven to 175 degrees Celsius and set up the up-down program.
Place the eggs in a mixer bowl, add sugar and mix everything at high speed, until you get a fluffy and light mass. Then sift the egg with egg mass and add it in three rounds. At the last mixing, add melted and cooled butter. Mix gently. Put the dough into a cake tin, even out with a spoon and put in the oven. Bake for 15-20 minutes until a dry stick. Take the sponge cake out of the oven, drop to the floor from a height of about 30 cm and leave to cool.
Soak the gelatin in a small amount of water and set aside to swell. Currant wash and blend. Wipe the fruit through a sieve to get rid of the cuticles and stones. Pour half of the fruit purée into a pot and cook almost to boil. Remove from heat and immediately add swollen gelatin to the fruit. Mix everything to cool completely, then add the other half of the fruit and combine.
Place the egg whites in a mixer bowl and prepare 30 g of sugar. Pour 190 g of sugar into a small pot, add 45 ml of water and cook to boil. Reduce fire when the syrup temperature reaches 100 degrees Celsius, start whipping proteins, as for meringue, i.e. to stiffness. After a teaspoon, add sugar and then mix thoroughly. Reduce mixer speed and add with a thin stream sugar syrup to protein foam, mixing all the time. After pouring the whole, increase the speed to the maximum and mix the mass for 5-8 minutes, to cool the meringue.
Add currant purée and mix to meringue. Beat the cream at 3/4 stiffness and mix gently with the mousse. Place the sponge cake in a cake tin, soak with lemon water, then put the currant mousse on it and level it. Put the dough in the fridge for cooling. In a small pot, heat the cream when it boils remove from the burner. Add crushed chocolate to it and mix until dissolved. When the topping cools a bit, pour it on top of the dough and put it back in the fridge to cool.
Source: NowowoPuje.pl
