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Blackcurrant biscuit cake

Cooking recipes / Top Picks / Homemade cakes

8 servings
3 hours 30 min

Chicken eggs - 3 pcs., Salt - 0.25 tea liters, Sugar - 200 gr, Vanilla sugar - 1 tsp, Butter - 100 gr, Vegetable oil - 80 ml, Wheat flour - 350 gr, baking powder - 10 gr, food soda - 1 tea liter, Black currant - 300 gr, Walnuts - 150 gr, Cottage cheese - 500 gr, Sour cream - 250 gr, Cream fat - 300 ml, Powdered sugar - 100 gr, Vanilla sugar - 1 tsp, Blackcurrant - 100 gr, Corn starch - 1 tea liter, Sugar - 1 table liter, Tea - 0.7 pack.

How to make a blackcurrant cake? Prepare the necessary products. Peel the walnuts beforehand, grind and fry in a dry pan. If your berries are frozen, defrost them and drain the excess juice.

Grab a large bowl. Break the chicken eggs into it, then add one quarter of a teaspoon of salt to the eggs.

Whisk the eggs in a bowl with a mixer.

Pour one teaspoon of vanilla sugar into a bowl of eggs, then the sugar.

Whisk all the ingredients in the bowl with a high-rpm mixer until smooth, white.

Pour vegetable oil into a bowl of sugar-egg mass.

Add the melted butter to the bowl and mix all the ingredients well.

Place three hundred grams of black currant in a suitable container and grind with a blender to a berry puree.

Transfer the cooked berry puree to a shared bowl with the egg mass.

Stir all the ingredients in a bowl until smooth. It will turn out to be a bright currant color.

Pour the wheat flour into a deep bowl, then add the soda, baking powder and sift the resulting dry mixture into a common bowl with the liquid base. Stir everything first with a spoon.

Then mix all the ingredients in a bowl with a mixer. This will prevent flour dust from forming around the machinery.

Pour the pre-fried and crushed walnuts into the overall bowl.

Knead the dough with the necessary consistency. It shouldn't be too thick.

Transfer a third of the cooked dough to a suitable tin, the bottom of which is covered with parchment, and wrap the outer part in foil, and so that the dough is evenly distributed, leave for 10-15 minutes, and then put the tin with the dough in an oven warmed to 175 degrees.

Bake the bark in the oven for 40 minutes, then bake two more bark alternately in the same order. Determine the exact time and temperature of baking by your oven!

Cut all biscuit cakes into two identical parts.

Start making cake cream. To do this, put the cottage cheese in a deep bowl, add sour cream and vanilla sugar to it.

Grind all the ingredients in a bowl with a blender until smooth and pasty.

Pour the cold 33% cream into a deep bowl, then pour the icing sugar into it and stir over the low rpm mixer.

Add seven tablespoons of cream to the curd bowl and mix well.

Transfer the cooked curd mass to a bowl of cream.

Mix all the ingredients well, then remove the bowl of cooked cream for 20-30 minutes in the fridge.

Start picking the cake. To do this, put the first cake in the cooked ring. And soak it in three tablespoons of sweet tea.

Fill the prepared cream with a pastry bag and put it on top of the biscuit cake in portions. Then, in the same order, assemble the cake from all the cakes and put it in the fridge for 2-3 hours.

As time passes, remove the cake from the fridge and release it from the ring.

Apply the remaining cream to the entire surface of the cake on the sides and top.

Spread the cream throughout the cake in an even layer and place it in the fridge for 30 minutes.

Start making the cake fill from the fresh currant passed through the blender and sieve.

Pour 50 milliliters of cooked currant juice into a sauté pan, then add sugar, cornstarch to it and toss together all the ingredients.

Place the saucepan on the stove and, stirring constantly, bring the juice to the boil. Remove the sauté pan from the stove and allow the cooked pour to cool for very little time.

Pour the cake over the edge with the cooked pour, then garnish with baking sprinkles and fresh currant berry on top.

Pleasant To everyone appetite and hearty tea!