Sponge cake with black currant

Step-by-step cooking

1. Step 1:

   

   How to make a blackcurrant cake? Prepare the necessary products. Peel the walnuts in advance, chop and fry in a dry frying pan. If your berries are frozen, defrost them and drain the excess juice.

2. Step 2:

   

   Take a large bowl. Break the chicken eggs into it, then add one quarter teaspoon of salt to the eggs.

3. Step 3:

   

   Beat the eggs in a bowl with a mixer.

4. Step 4:

   

   Pour one teaspoon of vanilla sugar into a bowl with eggs, then sugar.

5. Step 5:

   

   Whisk all the ingredients in a bowl with a mixer at high speed until smooth and white.

6. Step 6:

   

   Pour vegetable oil into a bowl with sugar and egg mass.

7. Step 7:

   

   Add the melted butter to the bowl and mix all the ingredients well.

8. Step 8:

   

   Put three hundred grams of black currant in a suitable container and grind it with a blender to a berry puree.

9. Step 9:

   

   Transfer the cooked berry puree into a common bowl with egg mass.

10. Step 10:

    

    Mix all the ingredients in a bowl until smooth. She will get a bright currant color.

11. Step 11:

    

    Pour wheat flour into a deep bowl, then add baking soda, baking powder and sift the resulting dry mixture into a common bowl with a liquid base. Stir everything with a spoon first.

12. Step 12:

    

    Then mix all the ingredients in a bowl with a mixer. This will prevent the formation of flour dust around the equipment.

13. Step 13:

    

    Pour the pre-fried and chopped walnuts into a common bowl.

14. Step 14:

    

    Knead the dough of the required consistency. It should not be too thick.

15. Step 15:

    

    Put a third of the prepared dough into a suitable mold, the bottom of which is covered with parchment, and wrap the outer part in foil, and so that the dough is evenly distributed, leave for 10-15 minutes, then put the mold with the dough in a preheated 175 degree oven.

16. Step 16:

    

    Bake the cake in the oven for 40 minutes, then bake two more cakes alternately in the same order. Determine the exact time and temperature of baking by your oven!

17. Step 17:

    

    Cut all the sponge cakes into two identical parts.

19. Step 18:

    

    Start making the cream for the cake. To do this, put the cottage cheese in a deep bowl, add sour cream and vanilla sugar to it.

20. Step 19:

    

    Grind all the ingredients in a bowl with a blender until smooth and pasty.

21. Step 20:

    

    Pour cold 33% cream into a deep bowl, then pour powdered sugar into it and mix at low speed of the mixer.

22. Step 21:

    

    Add seven tablespoons of cream to the bowl with the curd mass and mix well.

23. Step 22:

    

    Transfer the cooked curd mass to a bowl with cream.

24. Step 23:

    

    Mix all the ingredients well, then put the bowl with the prepared cream in the refrigerator for 20-30 minutes.

25. Step 24:

    

    Start collecting the cake. To do this, put the first cake in the prepared ring. And soak it with three tablespoons of sweet tea.

26. Step 25:

    

    Fill a pastry bag with the prepared cream and put it on top of the sponge cake in portions. Then, in the same order, assemble the cake from all the cakes and put it in the refrigerator for 2-3 hours.

27. Step 26:

    

    After a while, take the cake out of the refrigerator and release it from the ring.

28. Step 27:

    

    Apply the remaining cream to the entire surface of the cake on the sides and on top.

29. Step 28:

    

    Spread the cream evenly over the cake and put it in the refrigerator for 30 minutes.

30. Step 29:

    

    Start preparing the filling for the cake from fresh currants passed through a blender and sieve.

31. Step 30:

    

    Pour 50 milliliters of cooked currant juice into a saucepan, then add sugar, corn starch to it and mix all the ingredients.

32. Step 31:

    

    Put a saucepan on the stove and, stirring constantly, bring the juice to a boil. Remove the saucepan from the stove and allow the prepared filling to cool down quite a bit.

33. Step 32:

    

    Pour the cake over the edge with the prepared filling, then decorate it with baking powder and fresh currant berries on top.

34. Step 33:

    

    Bon appetit and a hearty tea party for everyone!