Cake with currant jam
Blackcurrant Jam Cake: A Refreshing Delight
When it comes to desserts, few can rival the elegance and freshness of a blackcurrant jam cake. This easy-to-make recipe, bursting with flavor, will delight your taste buds and bring a touch of joy to any occasion. Whether you serve it at a party, a family gathering, or simply as a personal treat, this cake is truly a delight.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours (or overnight)
Total: Approximately 2 hours and 50 minutes
Servings: 12
Ingredients
For the base:
- 7 egg whites
- 150 g sugar
- 100 g white breadcrumbs
- 30 ml oil
- 1 teaspoon vanilla extract
- A pinch of salt
For the cream:
- 200 g liquid cream
- Half a jar of blackcurrant jam (approximately 200 g)
- 10 g gelatin (1 packet)
- 250 ml water
For the glaze:
- Half a jar of blackcurrant jam (again, 250 g)
- 2 packets of cake gel
The History of Blackcurrant Jam Cake
This blackcurrant jam cake has deep roots in the pastry traditions of many cultures, where berries have always been a prized ingredient due to their intense flavor and vibrant colors. Blackcurrants, being rich in vitamins and antioxidants, have been used not only in desserts but also in savory dishes, showcasing their versatility. This cake brings not only a delicious taste but also pleasant childhood memories when blackcurrant jam was a true indulgence.
Step by Step: Preparing the Cake
1. Preparing the Base
Start by preparing the base. A water bath is not necessary for this step, but we recommend using an electric mixer to achieve perfect egg whites.
1. Whip the egg whites: In a clean, dry bowl, add the 7 egg whites along with a pinch of salt. Use the mixer to beat them on high speed until stiff peaks form. Then, gradually add the sugar in a steady stream, continuing to mix until the mixture becomes glossy and well combined.
2. Incorporate the yolks: In another bowl, mix the yolks with 30 ml of oil and the vanilla extract. Add this mixture to the egg whites, gently folding with a spatula to avoid deflating the egg whites.
3. Add the breadcrumbs: Gradually fold in the white breadcrumbs, mixing gently. Ensure all the ingredients are well combined and homogeneous.
4. Bake the base: Pour the mixture into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes, until the edges turn golden. Test with a toothpick: if it comes out clean, the base is ready.
5. Cool the base: After baking, remove the pan from the oven and let the base cool for a few minutes, then use a knife to detach it from the parchment paper. Cut it in half evenly.
2. Preparing the Cream
Now that the base is ready, let’s focus on the cream.
1. Whip the cream: In a bowl, whip the 200 g of liquid cream until it becomes firm. It’s important not to over-whip it to avoid turning it into butter.
2. Combine with the jam: Add half of the blackcurrant jam to the whipped cream and gently fold with a spatula to combine.
3. Prepare the gelatin: Hydrate the gelatin in 100 ml of cold water for 5-10 minutes. Then, melt the gelatin over a water bath, being careful not to boil it. Once melted, pour the gelatin in a thin stream into the whipped cream and jam mixture, stirring constantly to avoid lumps.
3. Assembling the Cake
1. First layer: Place the first half of the base in a springform pan. Ensure the base is well positioned and even.
2. Add the cream: Pour the whipped cream and jam mixture over the first half of the base, spreading it evenly.
3. Second layer of base: Place the second half of the base on top of the cream, gently pressing down to ensure it sits evenly.
4. Preparing the Glaze
1. Prepare the syrup: Dilute the remaining half of the blackcurrant jam in 250 ml of water. Boil the resulting syrup together with the two packets of cake gel, stirring constantly until it begins to boil.
2. Add the fruit: Meanwhile, drain the fruit from the jam and arrange it evenly on top of the cake. This step adds a fresh and crunchy note to the dessert.
3. Finalizing the glaze: Pour the hot syrup over the fruit on the cake, ensuring they are well covered.
5. Cooling the Cake
Cover the cake with plastic wrap and refrigerate for at least 2 hours, but ideally until the next day. This time allows the flavors to meld and the glaze to set perfectly.
Practical Tips
- Tips for a perfect base: Make sure the egg whites are at room temperature before whipping. This will help them achieve maximum volume.
- Gluten-free option: You can replace the white breadcrumbs with gluten-free breadcrumbs to make a gluten-friendly version of the cake.
- Enhance the flavor: Add a few drops of lemon juice to the whipped cream for a pleasant contrast of acidity.
Calories and Nutritional Benefits
This blackcurrant jam cake offers not only a delicious taste but also nutritional benefits. Blackcurrants are rich in vitamin C, antioxidants, and fiber, contributing to immune system and digestive health. A serving of cake contains approximately 250 calories, but considering the natural ingredients, it is a much healthier choice than many other desserts.
Frequently Asked Questions
- Can I use another type of jam? Absolutely! The cake can be successfully adapted using raspberry, blueberry, or even peach jam.
- How can I make the cake less sweet? You can reduce the amount of sugar in the base and choose a jam with a lower sugar content.
- What drinks pair well with this cake? A red fruit tea or a semi-dry white wine would pair perfectly with the cake's flavors.
Serving
To serve the cake, cut it into squares or slices and garnish with a few fresh mint leaves. Add a dollop of whipped cream on top for an elegant touch.
This blackcurrant jam cake will not only delight your taste buds but also bring a smile to the faces of your loved ones. Make it with love and enjoy every moment spent with those dear to you! Enjoy!
Ingredients: sponge; 7 eggs 150 g sugar 100 g breadcrumbs vanilla essence 30 ml oil a pinch of salt cream 200 g liquid cream half a jar of currant jam a packet of gelatin (10 g) jelly half a jar of currant jam 250 ml water 2 packets of cake gel
