Sponge cakes always turn out to be very tasty, delicate and unique. I suggest you cook one of them. Delight your loved ones with a currant-chocolate dessert!
It is necessary
- - eggs - 5 pcs;
- - vanilla sugar - 1 sachet;
- - sugar - 125 g;
- - flour - 50 g;
- - food starch - 50 g;
- - cocoa - 50 g;
- - gelatin - 15 g;
- - icing sugar - 100 g;
- - egg liqueur - 350 ml;
- - black currant - 500 g;
- - white chocolate - 20 g;
- - lime - 1 pc;
- - mint leaves - a handful.
Instructions
Step 1
Break the eggs and lay out the yolks and whites separately from each other. To the first add granulated sugar, vanilla sugar, and 2 tablespoons of water, always warm. Stir the resulting mixture until its consistency reaches the consistency of a cream. Beat the second thoroughly until a strong foam forms. Gently add the protein mass to the yolk. Mix well.
Step 2
Pass the flour combined with cocoa powder and food starch through a sieve, then add to the egg mass. Knead the dough from the mixture.
Step 3
Take a round collapsible baking dish, preferably about 25 centimeters in diameter, cover with a sheet of parchment and place the finished dough in it. Carefully smooth it over the entire surface.
Step 4
Turn on the oven and wait for it to heat up to 180 degrees. Once this happens, place the dough mold in it for about half an hour. Thus, you get a sponge cake for a currant-chocolate cake. Cool, then cut horizontally along exactly in the middle into 2 equal parts. Place one cooled crust on the bottom of a baking dish. Do not forget to line the edges with parchment as well.
Step 5
Place the gelatin in a loose bowl and pour a glass of cold water. While it swells, combine the icing sugar and cream and beat thoroughly. Dissolve the gelatin by heating over low heat. Then add it along with the egg liqueur to the sugar and butter mass. Mix well. The sponge cake cream is ready.
Step 6
Divide the cream into 2 equal parts. Put one of them on the cake. With the berry, do the following: sort out, rinse thoroughly and dry. Spread half of the currants evenly over the filling and lightly press into it. Cover this mass with a second cake layer, and grease it, respectively, with the rest of the cream. Decorate the dish with berries. In this form, send the cake in the cold until it completely hardens.
Step 7
Remove the finished dessert from the mold and garnish with white grated chocolate, mint leaves and lime zest. Currant-chocolate sponge cake is ready!
