Cassis Cake

A blackcurrant cake with a creamy blackcurrant filling, on a cocoa sponge.

Ingredients

Sponge Cake:

• 4 eggs
• 200 g powdered sugar
• 70 g all-purpose flour
• 70 g potato starch
• 2 tablespoons cocoa powder
• 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 blackcurrant-flavored vodka or tea
• 30 g dark chocolate
• Optional: 2 blackcurrant-flavored macarons

Preparation

Sponge Cake:

1. Warm the eggs in a bowl of very warm water. Separate the egg whites from the yolks. Preheat the oven to 180°C (350°F).
2. Line the bottom of a 21 cm (8-inch) springform pan with parchment paper and secure the ring, leaving the paper outside.
3. Beat the yolks with half the powdered sugar for about 7 minutes until you get a fluffy and thick mass. In another bowl, beat the egg whites with the remaining powdered sugar for about 7 minutes until you get a thick, glossy, and stiff meringue.
4. Sift the all-purpose flour, potato starch, cocoa powder, and baking powder together into another bowl and mix.
5. Gently fold the yolks into the whites using a spatula, making a few gentle movements. Then, add 1/3 of the dry ingredients to the batter and gently combine with the spatula, being careful not to deflate the meringue.
6. Add another 1/3 of the flour mixture and gently mix again, then add the remaining flour mixture and mix gently until combined. Pour the batter into the prepared pan and level the top.
7. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool. Run a knife around the edge of the cake and, once completely cooled, cut into three horizontal layers. Reserve crumbs to coat the sides of the cake.

Cream:

1. Rinse the frozen blackcurrants under warm water several times to defrost them. Drain on a sieve, then blend about 2/3 of the blackcurrants with an immersion blender, leaving the rest whole.
2. In a mixer bowl, combine cold mascarpone, well-chilled cream, and powdered sugar. Beat for about 2 minutes until you get a thick and stiff cream.
3. Add half of the blackcurrant puree and mix.

Decoration:

1. Place the bottom sponge layer on a cake stand, soak it with 5 teaspoons of the soaking mixture, then spread 1/3 of the remaining blackcurrant puree over it. Add 1/3 of the whole blackcurrants and 1/3 of the whipped cream.
2. Place the second sponge layer on top, soak it, and spread 1/3 of the blackcurrant puree, 1/3 of the whole blackcurrants, and 1/3 of the whipped cream over it.
3. Repeat with the last sponge layer, soaking it and spreading the remaining blackcurrant puree on top. Spread the remaining cream over the top and sides of the cake. Coat the sides with the reserved cake crumbs and grated chocolate.
4. Decorate the top with the remaining whole blackcurrants and optionally with macarons.
5. Refrigerate for at least 2 hours before serving.