Sponge cake with cherries and red currants

Cherry and Red Currant Sponge Cake

Do you want a cake that is not only delicious but also a true visual feast? Then, the cherry and red currant sponge cake is the perfect choice for you! This recipe combines the fluffy texture of the sponge with the sweetness of cherries and the acidity of red currants, creating a harmony of flavors that will captivate you from the very first bite.

The history of this dessert is linked to pastry traditions, where combinations of fresh fruits are used to add flavor and color. Moreover, the sponge cake is a versatile base that can be easily adapted with various types of fruits, making it ideal for any season.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12

Necessary ingredients:

For the sponge:
- 6 eggs
- 180 g granulated sugar
- 180 g flour
- 30 g melted butter
- 250 g pitted cherries
- 200 g red currants
- A pinch of salt

For the cream:
- 250 g mascarpone
- 150 g butter
- 3 tablespoons powdered sugar

For the jelly:
- 200 g pitted cherries
- 2 tablespoons sugar
- 300 ml berry syrup
- 2 tablespoons cornstarch

For decoration:
- Whipped cream
- Cherries and currants

Step by step:

1. Preparing the sponge:
- In a heat-resistant bowl, add the 6 eggs along with the granulated sugar. Place this bowl over a pot of hot water (like a bain-marie) and whisk vigorously with a whisk or mixer. Continue mixing until the mixture becomes frothy, similar to whipped cream.
- Once you have achieved an airy texture, remove the bowl from the bain-marie and continue mixing until it cools down.

2. Incorporating the dry ingredients:
- Sift the flour and add a pinch of salt. Gradually incorporate the flour into the egg mixture, being careful not to lose the air in the composition. This is the secret to a fluffy sponge.
- Add the melted butter, pouring it gently around the edge of the bowl, and mix gently until homogeneous.

3. Adding the fruits:
- Carefully incorporate the red currants into the mixture, being careful not to crush them. They will add a pleasant tartness in contrast to the sweetness of the cherries.
- Prepare a baking tray lined with parchment paper and pour the sponge mixture, leveling the surface. Place the pitted cherries on top.

4. Baking:
- Preheat the oven to 180°C and bake the sponge for 20-25 minutes. Check if it is baked using a toothpick – it should come out clean from the center.
- Once baked, let the sponge cool in the tray, then transfer it to a serving plate.

5. Preparing the cream:
- In a bowl, mix the mascarpone with the softened butter and powdered sugar until you obtain a smooth and creamy composition. This cream will add a rich texture to your dessert.

6. Preparing the jelly:
- In a pot, mix the pitted cherries with sugar, berry syrup, and cornstarch. Boil the mixture over medium heat, stirring constantly, until it thickens. Let it cool enough to be applied over the cream.

7. Assembling the dessert:
- Once the sponge has completely cooled, spread the mascarpone cream evenly on top. Add the cherry jelly, allowing it to flow slightly over the edges for a rustic look.
- Decorate with whipped cream, cherries, and currants, for an extra touch of color and refinement.

8. Serving:
- Serve the cherry and red currant sponge cake alongside a cup of tea or coffee for a perfect dessert at an afternoon party or a gathering with friends. The tart taste of the fruits will perfectly complement the flavor of the hot beverages.

Useful tips:
- Choose sweet cherries and well-ripened red currants to achieve the best flavor. If you prefer a more pronounced contrast, you can use black currants or even blueberries.
- If you want to enhance the flavor, you can add a splash of vanilla essence to the sponge mixture or the cream.
- Storing the dessert in the refrigerator not only enhances its flavor but also makes it more refreshing, especially during summer.

Nutritional benefits:
This cake brings not only wonderful taste but also essential nutrients from the fruits. Cherries are rich in antioxidants and vitamin C, while red currants contain fiber and nutrients beneficial for heart health.

Frequently asked questions:
1. Can I replace the cherries with other fruits?
- Yes, you can experiment with raspberries, peaches, or even grated apples to adapt the recipe to the season of available fruits.
2. How can I make the jelly thicker?
- Add more cornstarch, but make sure to mix well to avoid lumps.

This cherry and red currant sponge cake recipe will turn you into a true dessert master, and each serving will bring smiles to the faces of your loved ones. So, put on your chef's apron and let's enjoy a delicious dessert together!

 Ingredients: Sponge Cake: 6 eggs 180 g granulated sugar 180 g flour 30 g melted butter 250 g pitted cherries 200 g red currants SaltCream: 250 g Mascarpone 150 g butter 3 tablespoons powdered sugar Jelly: 200 g pitted cherries 2 tablespoons sugar 300 ml berry syrup 2 tablespoons cornstarch Decor: Whipped cream Cherries, currants

 Tags:  sponge cake cherries currants