A light, not overly sweet currant cake with a small amount of sugar that quickly disappears. I really like currants because they’re tangy, which prevents the cake from being overly sweet.
Ingredients
For the sponge:
- Cake flour: 2 tablespoons
- Brown sugar: 3 tablespoons
- Eggs: 2 pieces
- Cocoa powder: 1 tablespoon
- Baking powder: 0.5 teaspoon
- Potato starch: 1 tablespoon
For the biscuit base:
- Butter (82% fat): 50 grams
- Cookies: 160 grams
For the blackcurrant jelly:
- Blackcurrants: 1 cup
- Blackcurrant jelly: 0.5 piece
- Greek yogurt: 2 tablespoons
For the redcurrant mousse:
- Redcurrants: 70 grams
- Heavy cream (30% fat): 500 milliliters
- Greek yogurt: 400 milliliters
- Gelatin (Prymat brand): 8 teaspoons
- Brown sugar: 4 tablespoons
- Powdered sugar: 2 tablespoons
For the currant glaze:
- Currant jelly: 1 cup
- Gelatin: 2 teaspoons
Preparation
- Sponge: Beat room temperature egg whites until stiff, gradually add sugar and continue beating. Finally, add egg yolks and mix briefly with a mixer. Sift the flours, cocoa, and baking powder, then gradually add to the egg mixture. Gently fold from the bottom with a spoon. Line the bottom of a 23 cm diameter cake pan with parchment paper, leaving about 1 cm of space around the edges. Pour the batter, then bake in a preheated oven at 160 degrees Celsius for 15 minutes. Once cooled, remove from the pan.
- Biscuit base: Crumble cookies in a blender, add melted butter, and mix with a fork. Line the bottom of a 23 cm diameter cake pan with parchment paper, then spread the cookie mixture evenly and press down with your hands. Refrigerate for an hour.
- Blackcurrant jelly: Bring blackcurrants to a boil in a saucepan, then strain through a sieve. Mix the strained puree with blackcurrant jelly and let it cool. Add Greek yogurt, mixing gently to create streaks. Line the bottom of a 16 cm diameter pot with plastic wrap, then pour in the jelly mixture.
- Redcurrant mousse: Bring redcurrants to a boil in a saucepan, then strain through a sieve. Add sugar to the hot puree. Soak gelatin in 1/4 cup of cold water, then add it to the hot redcurrant puree to dissolve. Once cooled, add Greek yogurt and whipped heavy cream with powdered sugar. Mix gently.
- Pour one-third of the redcurrant mousse onto the biscuit base, press in four tablespoons of currants, then place the chocolate sponge on top and press down. Spread another one-third layer of redcurrant mousse on top of the sponge, then add the blackcurrant jelly. Finally, pour the remaining redcurrant mousse on top. Refrigerate the cake overnight.
- On the second day: Heat the reserved redcurrant mousse. Soak gelatin in a tablespoon of cold water. Add it to the hot redcurrant mousse and dissolve completely. Before removing the cake from the pan, trim the edges with a knife. Once the jelly starts to thicken slightly, pour it over the cake and spread with a knife. Refrigerate for an hour to set. Decorate the cake with currants and cookies.
