Blackcurrant delight: The ultimate summer cake recipe unveiled
23 June 2024 09:34
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.