Sponge cake with blackcurrant jelly

4 servings

60 minutes

Blackcurrant jelly sponge cake is an exquisite combination of airy sponge, rich berry jelly, and light yogurt mousse. Its roots trace back to European culinary traditions where harmony of flavors and delicate texture of desserts are valued. The rich taste of blackcurrant with a slight tartness is perfectly complemented by the sweetness of honey yogurt, creating a balance between freshness and richness. The sponge soaked in cherry juice adds special juiciness to the cake. This dessert is ideal for festive occasions, and its moderate sweetness makes it a great conclusion to a meal. It is recommended to serve it chilled to maintain the jelly's firm structure and keep the mousse delicate. This confectionery masterpiece will provide gastronomic pleasure even to the most discerning gourmets.

Energy value per serving

• Calories: 227.4
• Proteins: 12.5g
• Fats: 3.7g
• Carbohydrates: 35.6g

Ingredients

• Sugar: 0.3 glass
• Egg white: 3 pc
• Wheat flour: 0.3 glass
• Cocoa: 1 tbsp
• Cherry juice: 50 ml
• Blackcurrant: 200 g
• Gelatin: 12 g
• Yogurt: 250 g
• Honey: 2 tbsp
• Milk: 3 tbsp

Cooking steps

1. How to make a biscuit: Egg whites at room temperature – 3 pieces. Granulated sugar – 1/4 cup. Flour – 1/4 cup. Cocoa – 1 tablespoon. Cherry juice – 2 tablespoons. Whip the egg whites until stiff peaks form, then gradually add sugar. Sift in the flour and gently fold from bottom to top. Pour the batter into a greased baking pan and bake at 170 degrees for 25-30 minutes until done. Cool the cake and drizzle with juice.

   Required ingredients:

   • Egg white: 3 pieces
   • Sugar: 0.3 glass
   • Wheat flour: 0.3 glass
   • Cocoa: 1 tablespoon
   • Cherry juice: 50 ml

2. How to make jelly: Black currants – 200 grams. Sugar – 3 tablespoons. Gelatin – 5 grams. Pour black currants with water or juice (I used juice from the same currants), add sugar and gelatin, and let it sit for half an hour. Then bring the mixture to a boil.

   Required ingredients:

   • Blackcurrant: 200 g
   • Sugar: 0.3 glass
   • Gelatin: 12 g

3. How to make yogurt mousse: Low-fat yogurt – 250 g. Honey – 2 tablespoons. Gelatin – 7 g. Milk – 3 tablespoons. Soak the gelatin in milk and let it swell. Mix the yogurt with honey, bring the gelatin to a boil and add it to the yogurt. Whip the mixture for about 15 minutes until it thickens slightly and increases in volume. The prepared yogurt mousse is placed on top of the biscuit, and then topped with ready jelly. Refrigerate for a couple of hours.

   Required ingredients:

   • Yogurt: 250 g
   • Honey: 2 tablespoons
   • Gelatin: 12 g
   • Milk: 3 tablespoons