Currant sponge cake
12 servings
80 minutes
The berry sponge cake is a refined European delicacy that combines the tenderness of airy dough with the richness of berry and coffee aromas. Its layers are light and porous, soaked in cherry syrup and currant jelly, giving the cake a balance of sweetness and pleasant tartness. The cream made from butter, condensed milk, and coffee liqueur complements the flavor with subtle nutty notes. The history of such cakes traces back to ancient European pastry traditions where the combination of berries and cream was valued for its complex flavor nuances. This dessert is perfect for both festive occasions and cozy tea gatherings, filling each bite with rich aroma and harmony of flavors.
1
For the test, beat the eggs in a mixer. You can beat the whites and yolks separately, but it's not crucial here — and it's faster. While continuing to beat the whipped eggs, gradually add sugar in three portions. The mixture should rise and turn white. Then add flour in three portions — one heaping tablespoon at a time.
- Chicken egg: 8 pieces
- Sugar: 2 glasss
- Wheat flour: 3 tablespoons
2
Lightly grease two baking pans with a diameter of 30 cm with butter and dust with flour; shake off the excess flour. Distribute the batter into the pans and place in an oven preheated to 180—220 degrees for half an hour. Check readiness with a toothpick or skewer: it should easily enter the cakes and come out without sticking dough. If you're unsure that both cakes baked at the same time will bake evenly, bake them one at a time.
- Butter: 250 g
- Wheat flour: 3 tablespoons
3
The baked layers need to cool down. Then each should be cut in half horizontally to make four layers.
4
For the cream, brew coffee with a teaspoon of boiling water, let it steep for 5 minutes, then strain through a sieve. Allow to cool.
- Ground coffee: 1 teaspoon
5
Whip softened butter. Gradually add coffee while continuing to whip. Then add coffee liqueur. Next, in 3-4 additions, incorporate condensed milk. Finally, mix in finely chopped walnuts.
- Butter: 250 g
- Ground coffee: 1 teaspoon
- Coffee liqueur: 1.5 tablespoon
- Condensed milk: 380 g
- Walnuts: 0.6 glass
6
Spread currant jelly on two layers and cherry syrup on the other two. Let them soak for 10-15 minutes. Then, spread a layer of cream on the first layer with currant jelly, place the second layer with cherry syrup on top, spread a layer of cream — and do the same with the remaining layers. Coat the top and sides of the cake with the remaining cream and decorate with confectionery sprinkles.
- Redcurrant jelly: 10 tablespoons
- Cherry syrup: 10 tablespoons
- Butter: 250 g
- Confectionery decorations: to taste
7
Put the cake in the fridge overnight to set and absorb the flavors.