Black currant cake
Cakes :-) my passion. There was no special occasion. I just felt it would be time for another cake.
I love the taste of this cake. The vanilla-sponge and the choco-cream makes it very soft and light and due to the currant it gets another fruity flavor. Hmmm...
Of course I used the small 6 inch (15cm) pan again. Either you double the quantity and adjust the baking time or you go with kind of a flat cake; whatever you prefer. I hope it meets your taste ;-)
Hint: it's a delicious surprise for your darling for Valentine's Day as well.
For the sponget:
1/2 lb. flour (230g)
4 oz. sugar (100g)
1 sachet baking powder
2 tbs. oil
8 fl. oz. mineral water (240ml)
1 pinch of salt
1 pinch of vanilla
1/2 grated lemon peal
Work the ingredients to a smooth dough and give everything into a greased and floured springform pan. Bake it at 320°F (160°C) for 30-40 minutes.
Let the sponge chill, then half it horizontally.
For the cream:
juice of black currants
4 tbs. black currant jam
2 sachets vegan cream (20oz./600g)
2-3 tbs. cream stiffener / stabilizer
1 sachet of vanilla sugar
pulp of a vanilla pod
2 tbs. cocoa
1 pinch of salt
7 oz. dark cooking chocolate (200g)
Close a cake ring around the lower sponge layer and pour some juice on top of it. Then coat it with the currant jam.
Whip the cream with some salt, sugar and stabilizer. Then melt the chocolate carefully in a water bath and stir it into the whipped cream. Add some cocoa.
Give the cream on top of the jam layer then cover it with the second half of the biskuit. Sprinkle the biskuit again with some juice and let the cake cool down over night so that the cream becomes stiff.
Finally coat and decorate the cake on the next day with the remaining cream. Ready-made.