Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
In a bowl, mix the dry ingredients: sifted flour, cocoa, soda, sugar and salt.
Step 3:
Melt butter in a cup in a water bath, cool it a little, add vegetable oil, yogurt and egg. Mix it up.
Step 4:
Pour the liquid mixture in parts to the dry one, stirring constantly, the dough should turn out like thick sour cream. Add vinegar and mix.
Step 5:
Warm up the oven to 180 degrees. Grease the mold with oil, pour the dough into it. Bake the biscuit for about 40 minutes, check the readiness with a wooden skewer.
Step 6:
Meanwhile, soak the gelatin with cold clean water for 20 minutes: we make two portions, one will go for the cream layer, the second for the berry layer. When the gelatin swells, dissolve it in a water bath and leave to cool.
Step 7:
We take out the finished biscuit, cool it without removing it from the mold, turning it upside down on the grill. Turn the biscuit back over, but do not take it out of the mold.
Step 8:
1/3 part of the currant is ground with 2 tablespoons of sugar, the resulting juice will soak the sponge cake directly in the mold (it will take a little to impregnate it, the rest of the syrup will be needed for berry jelly), we will smear it with a thick part on top.
Step 9:
With a mixer, beat the cream with sugar, pour the cooled gelatin (for the cream layer). With this mixture, pour the sponge cake in the form and put it in the refrigerator to solidify for about 1 hour.
Step 10:
Preparing berry jelly: pour the remaining syrup into the jelly solution and mix thoroughly. We take the cake blank out of the refrigerator, put whole black currant berries on the frozen cream layer.
Step 11:
Pour berry jelly on top. We put it back in the refrigerator to solidify.
Step 12:
When the jelly hardens well, the cake can be served to the table.
Step 13:
Have a nice tea party!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Acedophilin 3.2 % fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Black currant - 38 kcal/100g
- Blackcurrant, freshly frozen - 44 kcal/100g
