Fine cake

Fine cake with delicious cream and currant jelly

There are moments in life when a simple cake becomes a true feast, a symbol of joy and celebration. This recipe for a fine cake with cream and currant jelly is perfect for any special occasion or simply to pamper your loved ones. Ready to embark on a culinary adventure filled with flavors and textures? Let’s get started!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 10-12

Ingredients:

For the base:
- 5 fresh eggs
- 125 g sugar
- 75 g flour
- 50 g cornstarch
- 1 teaspoon baking powder
- A pinch of salt

For the cream:
- 40 g cornstarch
- 750 ml milk
- 100 g sugar
- 4 packets of vanilla sugar
- 250 g butter (at room temperature)
- 500 g currant or raspberry jelly
- 300-400 ml liquid cream

Preparation:

1. Preparing the oven and ingredients: Start by preheating the oven to 225 degrees Celsius. It is essential to have all ingredients at room temperature, so take the eggs and butter out a little while before starting.

2. The base: In a large bowl, separate the egg yolks from the egg whites. Using a mixer, beat the yolks with 4 tablespoons of hot water and sugar until you obtain a thick and homogeneous paste. This is the aerated base of your cake, so don’t rush!

3. Beat the egg whites: In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Make sure the bowl is clean and dry – this is the secret to achieving perfect peaks.

4. Combining the mixtures: Gently fold the beaten egg whites into the yolk mixture using a spatula, being careful not to lose the air from the foam. Mix gently, from top to bottom.

5. Flour and cornstarch: Sift the flour, cornstarch, and baking powder over the egg mixture and gently fold together, being careful not to form lumps.

6. Baking: Line a cake pan with parchment paper, pour the mixture into the pan, and bake for 20 minutes. Check if it is baked by inserting a toothpick in the center – if it comes out clean, the base is ready!

7. Cooling: Remove the base from the oven, peel off the paper, and let it cool completely on a wire rack. This step is essential to prevent a wet texture.

8. Preparing the cream: In a saucepan, mix the cornstarch with 100 ml of milk. In another saucepan, bring the remaining milk to a boil with the sugar and vanilla sugar. Once the milk boils, add the cornstarch mixture and continuously stir until it thickens. Let the cream cool down.

9. Finalizing the cream: Once the cream has cooled, incorporate the cubed butter and whipped cream. Mix until you obtain a smooth and velvety cream.

10. Assembling the cake: Cut the base into three equal parts. Spread a layer of jelly on two of the layers and a layer of cream on all three. On the last layer, apply only the cream and decorate it as you wish – you can use fresh fruits or grated chocolate!

11. Final cooling: Let the cake chill in the refrigerator for at least 2 hours before serving, so all flavors blend perfectly.

Useful tips:
- Make sure the base is completely cooled before cutting; otherwise, it will crumble.
- You can replace the currant jelly with other flavors, such as raspberry or mixed berries, depending on your preferences.
- If you want a richer texture, you can add some ground nuts to your cream.

Nutritional benefits:
This cake is a good source of protein due to the eggs, and the butter provides healthy fats. Additionally, the fruit jelly adds vitamins and antioxidants, making this cake not only a treat but also a healthier dessert option.

This fine cake is ideal alongside green tea or refreshing lemonade, perfect for balancing the sweetness. It can be served with a fruit sauce or vanilla ice cream, adding a touch of sophistication to any meal.

Frequently asked questions:
1. Can I use duck eggs instead of chicken eggs? - Yes, but you will notice a difference in texture and taste.
2. Can the cake be stored in the freezer? - Yes, but it is recommended to freeze it without the jelly, which should be added just before serving.

I hope this recipe for a fine cake with cream and currant jelly inspires you to spend time in the kitchen and bring smiles to your loved ones. Cooking is an art, and every cake you make becomes a sweet story. Enjoy!

 Ingredients: For the base: 5 eggs, 125 g sugar, 75 g flour, 50 g cornstarch, 1 teaspoon baking powder, a pinch of salt. For the cream: 40 g cornstarch, 750 ml milk, 100 g sugar, 4 packets of vanilla sugar, 250 g butter, 500 g currant or raspberry jelly, 300-400 ml liquid cream.