Combining poppy seeds with blackcurrant mousse creates a culinary delight. Try this exceptional recipe!
Ingredients
- Sugar – 100 g
- Blackcurrants – 200 g
- Water – 50 ml
- Gelatin – 10 g
- Heavy cream (30% fat) – 400 ml
Syrup
- Sugar – 30 g
- Water – 30 ml
- Cherry liqueur – 50 ml
Poppy seed sponge cake
- Brown sugar – 80 g
- Eggs – 4
- Poppy seeds – 70 g
- Cake flour – 80 g
- Olive oil – 2 tablespoons
- Raisins – 30 g
Additionally
- Cocoa powder – 1 tablespoon
- Blackcurrants – 65 g
Preparation
Beat the egg whites until stiff peaks form, gradually adding the sugar. Soak the raisins in cherry liqueur. Add the egg yolks to the beaten egg whites and mix well. Fold in the sifted flour and ground poppy seeds, mixing. Finally, add the drained and chopped raisins and olive oil, mix again. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C (with convection) or 190°C (without convection) for about 10-12 minutes. After cooling, cut out two circles with a diameter of about 20 cm.
Soak the gelatin in water. Whip the heavy cream. Cook the blackcurrants with sugar. Add the swollen gelatin. Blend thoroughly and let cool to room temperature (but not completely cooled). Gradually combine the lukewarm blackcurrant mousse with the whipped cream.
Boil the water with sugar. Cool and mix with the cherry liqueur used for soaking the raisins. Place one sponge cake circle at the bottom of a 21 cm diameter cake pan. Drizzle with syrup, then spread half of the blackcurrant mousse. Place another circle of sponge cake, drizzle with syrup, and spread the remaining mousse. Smooth the top. Chill in the refrigerator for about 1.5 hours to set the mousse.
Remove from the cake pan, dust with cocoa powder. You can decorate with fresh berries.
