Heart cake with currants

Blackcurrant Heart Cake – A Declaration of Love in Every Slice

Love is an essential ingredient in any recipe, and this blackcurrant heart cake is no exception. Perfect for celebrating special moments, this refined dessert combines a fluffy sponge with a blackcurrant sauce and a delicious cream. So get ready to create a culinary masterpiece that will not only delight the taste buds but also warm the hearts of your loved ones.

Preparation Time: 30 minutes
Baking Time: 25 minutes
Cooling Time: 4 hours (minimum)
Number of Servings: 8-10

Ingredients

For the Sponge:
- 3 medium eggs (preferably from free-range hens)
- 115 g sugar
- 90 g all-purpose flour Mix it Schar
- 1 tablespoon oil
- 1 pinch of salt
- 1 teaspoon lime or lemon juice
- Zest of one lemon

For the Blackcurrant Cream:
- 200 g red currants (weighed after cleaning)
- 140 g sugar
- 400 g liquid cream (30% fat)
- 6 g gelatin granules
- 30 ml cold water

For the Syrup:
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 5 tablespoons water

For Decoration:
- 400 g liquid cream (30% fat)
- 200 g mascarpone
- 60 g sugar
- 100 g blackcurrants for decoration

A Brief History

Over the years, cakes have been symbols of celebrations and love. This heart-shaped cake, with its sweet and sour blackcurrants, brings a modern twist to the tradition of offering a wonderful dessert to loved ones. Blackcurrants are fruits rich in antioxidants and vitamins, making them not only delicious but also nutritious.

Preparation Method

Step 1: Preparing the Sponge

1. Preheating the Oven: Start by preheating the oven to 180 degrees Celsius. It is essential to have the oven ready to ensure even baking of the sponge.

2. Separating the Eggs: Separate the egg whites from the yolks, being careful not to leave any yolk in the whites to achieve a fluffy foam.

3. Beating the Egg Whites: In a clean bowl, add the egg whites along with a pinch of salt. Whip them at high speed until you achieve a soft foam. Then, add the sugar in two batches, continuing to whip until the sugar is completely dissolved and the foam becomes glossy.

4. Adding the Yolks: Incorporate the yolks into the egg white foam, mixing until homogeneous. Then, add the oil and mix for a few seconds to combine.

5. Incorporating the Flour: Add the flour in two batches, using a spatula to carefully fold it in with circular motions from top to bottom. This will keep the air in the mixture, ensuring a fluffy sponge.

6. Lemon Flavor: Add the lime juice and lemon zest, continuing to mix gently.

7. Baking the Sponge: Pour the mixture into a heart-shaped mold (20 x 22 cm), greased with butter or lined with parchment paper. Place the tray in the oven and bake for 25 minutes or until it passes the toothpick test. Remove the sponge from the oven and allow it to cool completely in the tray.

8. Cutting the Sponge: Once cooled, remove the sponge from the tray and cut it horizontally into two equal slices.

Step 2: Preparing the Syrup

1. Boiling the Ingredients: In a saucepan, mix the lemon juice, sugar, and water. Boil the mixture for 1-2 minutes, then let it cool.

Step 3: Preparing the Cream

1. Preparing the Blackcurrant Sauce: In a saucepan, place the blackcurrants and 100 g of sugar. Place the saucepan over low heat, stirring occasionally until the sugar dissolves. Cover and let it simmer on low heat until the sauce thickens (about 3-4 minutes). Turn off the heat and allow the sauce to cool completely.

2. Hydrating the Gelatin: In a bowl, hydrate the gelatin in cold water for 10 minutes. Then, dissolve the gelatin over a water bath.

3. Whipping the Cream: Whip the liquid cream together with 40 g of sugar until it becomes airy. Add the dissolved hot gelatin and mix to incorporate.

Step 4: Assembling the Cake

1. Lining the Tray: Line the tray used for the sponge with plastic wrap.

2. Sponge Layer: Place one slice of sponge in the tray, soak it with the syrup obtained, then pour half of the cream. Add the blackcurrant sauce on top.

3. Incorporating the Sauce: In the remaining cream, add the remaining blackcurrant sauce and gently mix with a spatula. Pour the mixture over the cream on the sponge slice.

4. Finishing the Cake: Cover with the other slice of sponge, soak it, and place the cake in the refrigerator for at least 4 hours to set.

Step 5: Decorating the Cake

1. Preparing the Decoration Cream: In a bowl, whip the liquid cream with the sugar until it becomes airy. Add the mascarpone and continue to whip until homogeneous.

2. Decorating the Cake: Remove the cake from the refrigerator and carefully transfer it to a serving platter. Use half of the decoration cream to coat the cake, and place the rest in a piping bag with a small plain tip to decorate as desired.

3. Final Cooling: Place the cake in the refrigerator until serving time.

Serving Suggestions

This blackcurrant heart cake is wonderful served alongside a cup of fruit tea or fresh lemonade. Additionally, for an extra indulgence, you can add some fresh fruits on top of the cake, such as raspberries or blueberries, to add a splash of color and flavor.

Useful Tips

- Gelatin: Make sure the gelatin is well-hydrated before dissolving it. If using sheet gelatin, follow the instructions on the package.
- Caring for the Sponge: If you want an even moister sponge, you can add a bit more syrup, but be careful not to make it too soft.
- Variations: You can try replacing the blackcurrants with other berries, such as blackberries or blueberries, to create a unique version of this cake.

Nutritional Information

Each serving of cake contains approximately 350 calories, making it a good choice for a special occasion. Blackcurrants are rich in vitamin C and antioxidants, contributing to a healthy diet.

Frequently Asked Questions

- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but keep in mind that the texture may vary.
- How long can the cake be kept? The cake can be stored in the refrigerator for up to 3 days but is most delicious in the first 2 days.
- Is it possible to freeze the cake? Yes, you can freeze the cake, but I recommend not decorating it before freezing.

Love is given, and this blackcurrant heart cake is the perfect way to share joy and warmth with loved ones. So put on your chef's outfit, gather your ingredients, and let yourself be carried away by the magic of cooking!

 Ingredients: Ingredients: Base: 3 medium eggs (from free-range hens) 115 g sugar 90 g all-purpose flour Mix it Schar 1 tablespoon oil 1 pinch of salt 1 teaspoon lime/lemon juice zest of one lemon Cream: 200 g red currants (weighed after cleaning) 140 g sugar 400 g liquid cream (30% fat) 6 g gelatin granules 30 ml cold water For soaking: 2 tablespoons lemon juice 1 tablespoon sugar 5 tablespoons water Decoration: 400 g liquid cream (30% fat) 200 g mascarpone 60 g sugar 100 g currants