Blackcurrant cake with jelly

Name: Blackcurrant cake with jelly
Total time: 3 h 30 min
Yield: 10
Ingredients: 150 g Wheat flour; 2 tablespoon Cocoa; 0.5 teaspoon Baking soda; 0.5 teaspoon Vinegar; 150 g Sugar; 2 g Salt; 1 Chicken eggs; 35 g Butter; 2 tablespoon Vegetable oil; 100 g Yogurt; 100 g Sugar; 400 ml Cream; 3 tablespoon Gelatin; 60 ml Water; 3 tablespoon Sugar; 1 tablespoon Gelatin; 1 cup Water; 300 g Black currant

Blackcurrant cake is a weight watchers dream! A cake with black currants can please not only on hot summer days during the berry season, but also if black currants are frozen on cold winter evenings. The combination of airy light sponge cake and low-calorie creamy and berry jelly will especially appeal to ladies who are watching their figure. This cake wins hearts with its aesthetic appearance.

24

395

Ella Wilson

Author of the recipe

Calories

420Kcal

Protein

12gram

Fat

16gram

Carbs

47gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

150g

2tablespoon

0.5teaspoon

0.5teaspoon

150g

2g

1

35g

2tablespoon

100g

100g

400ml

3tablespoon

60ml

3tablespoon

1tablespoon

1cup

300g

Step-by-step preparation

Cooking time: 3 hr 30 mins

STEP 1
Preparing the ingredients.
STEP 2
In a bowl, mix the dry ingredients: sifted flour, cocoa, soda, sugar and salt.
STEP 3
Melt the butter in a bowl over a water bath, cool it a little, add vegetable oil, yogurt and egg. Mix.
STEP 4
Pour the liquid mixture into the dry mixture in parts, stirring constantly, the dough should be like thick sour cream. Add vinegar and stir.
STEP 5
Preheat the oven to 180 degrees. Grease the mold with oil, pour the dough into it. Bake the sponge cake for about 40 minutes, check the readiness with a wooden skewer.
STEP 6
In the meantime, soak the gelatin in cold, clean water for 20 minutes: make two portions, one for the creamy layer, the second for the berry layer. When the gelatin swells, dissolve it in a water bath and leave to cool.
STEP 7
We take out the finished biscuit, cool it without removing it from the mold, turning it upside down on a wire rack. We turn the biscuit back over, but do not remove it from the mold.
STEP 8
Grind 1/3 of the currants with 2 tablespoons of sugar, saturate the biscuit with the resulting juice directly in the mold (it will take a little to soak, the rest of the syrup will be needed for berry jelly), brush the thick part on top.
STEP 9
Using a mixer, beat the cream with sugar, pour in the cooled gelatin (for the creamy layer). Pour this mixture into the biscuit mold and place it in the refrigerator to harden for about 1 hour.
STEP 10
Prepare berry jelly: pour the remaining syrup into the jelly solution and mix thoroughly. Remove the cake from the refrigerator and place whole blackcurrants on the frozen creamy layer.
STEP 11
Pour berry jelly on top. Place in the refrigerator again to harden.
STEP 12
When the jelly has hardened well, the cake can be served.
STEP 13
Enjoy your tea!