This cake is for lovers of wonderful taste and aroma of black currant. It is not only tasty, but also rich in vitamin C. It contains all the charm of a generous summer. Cake is a bright decoration of the festive table. It combines the contrasting colors of white snow and ripe black berries. The process of preparing it is quite laborious, but the result will improve your mood and appetite.
It is necessary
-
- Wheat flour
- eggs,
- blackcurrant jam,
- honey,
- sugar
- water or juice
- gelatin (plates),
- cream
- black currant
- coconut flakes.
Instructions
Step 1
Biscuit: wheat flour - 120 grams, sugar - 120 grams, eggs - 6 pieces, blackcurrant jam - 100 grams, vanilla sugar - 6 grams.
Cream: blackcurrant jam, gelatin - 5 grams, honey - 100 grams, heavy cream - 270 grams.
Filling: black currant - 200 grams.
Jelly: sugar - 2 tablespoons, water or juice - 80 grams, gelatin (plates).
Decoration: cream - 200 grams, black currant - 80 grams, coconut flakes - 20 grams.
Step 2
To prepare the biscuit, beat the sugar and eggs until fluffy. Sift the flour thoroughly and add it along with the vanilla sugar to the froth. Mix everything well.
Step 3
Preheat the oven to 200 degrees. Pour the resulting dough into a greased form and bake until tender.
Step 4
Carefully cut the finished biscuit into two cakes.
Step 5
For a cream - a soufflé, soak the gelatin in advance, whip the cream and carefully (so as not to settle) mix them with soaked gelatin and honey.
Step 6
Spread the bottom cake with the resulting cream - soufflé. Put currant berries on the cream and spread with cream again. Spread the second cake layer with jam and cream on top, trying not to mix cream and jam, so that layers are obtained.
Step 7
To prepare the jelly, pre-soak the gelatin. Add sugar to juice or water, put on the stove and bring to a boil. Add gelatin. Mix everything well. Cool the resulting jelly.
Step 8
Decorate the sides of the cake and the edge of the top cake with whipped cream according to your imagination. Place currant berries in the center and apply jelly on them with a brush. Bon Appetit!
