A cake with blackcurrant – with blackcurrant cream, on a cocoa sponge cake. The whole cake can be made a day in advance and kept in the refrigerator.
Ingredients:
Sponge Cake:
- 4 eggs
- 200 g powdered sugar
- 70 g all-purpose flour
- 70 g potato starch
- 2 tablespoons cocoa
- 1/2 teaspoon baking powder
Cream:
- 400 g frozen or fresh blackcurrants
- 500 g mascarpone
- 250 ml 30% cream
- 2/3 cup (120 g) powdered sugar
Soaking and Decoration:
- 15 teaspoons blackcurrant liqueur or peach-flavored vodka or tea
- 30 g dark chocolate
- optionally – 2 blackcurrant-flavored macarons
Preparation:
Sponge Cake: Preheat the oven to 180 degrees Celsius. Line the bottom of a 21 cm diameter cake pan with parchment paper, securing the ring and leaving the paper on the outside. Heat the eggs for the sponge cake in a bowl of very warm water. Separate the egg whites from the yolks. Beat the egg yolks with half of the powdered sugar for about 7 minutes until a fluffy and thick mass forms. In another bowl, beat the egg whites with the remaining powdered sugar for about 7 minutes until a thick, shiny, and stiff foam forms. Sift together all-purpose flour, potato starch, cocoa, and baking powder into a separate bowl and mix. Combine the egg yolks with the egg whites using a spatula, making several gentle movements. Then add 1/3 of the dry ingredients to the mixture and gently combine with the spatula, being careful not to deflate the beaten egg whites. Add another 1/3 of the mixture and gently combine, then repeat with the remaining flour. Pour the mixture into the prepared pan, smooth the top, and bake for about 35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Trim around the cake pan with a knife, and once completely cooled, cut into 3 horizontal layers. Keep the crumbs to decorate the sides of the cake.
Cream: Place the frozen blackcurrants on a sieve and rinse several times with warm water to thaw. Drain on the sieve, then blend about 2/3 of the blackcurrants into a puree using a blender – giraffe, leaving the rest whole. In a mixer bowl, combine cold mascarpone, well-chilled cream, and powdered sugar. Beat for about 2 minutes until a thick and stiff cream forms. Add half of the puree from the blended blackcurrants and mix.
Decoration: Place the bottom layer of sponge cake on a serving platter, soak with 5 teaspoons of the soaking liquid, then spread 1/3 of the remaining blackcurrant puree. Arrange 1/3 of the whole, unblended blackcurrants on top, and finish with 1/3 of the whipped cream. Place the second layer and repeat with soaking, 1/3 of the puree, 1/3 of the whole fruits, and 1/3 of the cream. Repeat with the final sponge layer, soaking it and spreading the remaining puree. Spread the remaining cream on top and on the sides of the cake. Decorate the sides with the cake crumbs and grated chocolate. Top with the remaining whole blackcurrants and optionally macarons. Refrigerate for at least 2 hours before serving.
