Blackcurrant delight: The ultimate summer cake recipe unveiled
This blackcurrant cake will capture your culinary heart and never let go. The recipe is innovative, the taste is perfect, and the texture deserves an award. Initially, I didn't believe such a combination of ingredients could succeed. I would deeply regret it today if I hadn't given it a chance.
I'll be sincere. When I first tried this recipe, I wasn't sure whether the result would be satisfactory. When you see the ingredients, you might understand what I meant. Blackcurrant jam and caramel spread? And on top of that, rum, eggnog, and cocoa? Someone had to be very brave. And you know what? It paid off.
I received the recipe for this cake from a friend who has been dedicating all his free time to home baking for quite some time now. After a moment of hesitation, I analysed the recipe once more, read the instructions carefully, and made a firm decision: This might work, so let's try it! Today, I have no regrets, and I guarantee that you won't either.
Summer blackcurrant cake
Ingredients:
- 4 eggs,
- a pinch of salt,
- 100g sugar,
- 3 tablespoons cocoa powder,
- 4 tablespoons wheat flour,
- 1 tablespoon potato starch,
- 1/2 teaspoon baking powder,
- 3 tablespoons rum,
- 3 tablespoons lemon juice + 3 tablespoons sugar,
- 200ml water,
- blackcurrant jam (one jar is enough),
- 1 blackcurrant jelly,
- 1 can caramel spread,
- 150g butter,
- 5 tablespoons eggnog,
- 500ml 30% cream,
- 4 tablespoons gelatin,
- additionally, ladyfingers for decoration.
Preparation:
- Crack the eggs, separating the whites from the yolks. Beat the whites with a pinch of salt until stiff peaks form. Gradually add the sugar and yolks, continuing to mix all the time.
- Add the cocoa powder, wheat flour, potato starch, and baking powder to the wet mixture. Mix until you have a smooth batter, and transfer it to a greased baking pan.
- Bake for 25 minutes at 175°C (fan 160°C) and then let it cool.
- Meanwhile, prepare the punch from water, rum, sugar, and lemon juice. Soak the cooled cake with the punch. Remember, the cake and the punch should not be hot now.
- Cream the butter until fluffy and mix with caramel spread and eggnog. Spread this cream over the cake.
- Heat the blackcurrant jam in a saucepan and add the jelly. Once combined (stir well), let it cool and pour it over the top of the cake.
- Whip the cream with gelatin. You can add a bit more eggnog to this mixture. Spread the whipped cream over the top of the dessert.
- The blackcurrant cake tastes best with a crunchy topping. Instead of making a crumble, crush several ladyfingers and sprinkle them on top of the cake. Place the entire dessert in the fridge—the cake tastes best when cold. After a few hours, it will be ready.
