Blackcurrant Cake
4 servings
60 minutes
Black currant cake is a delicate and aromatic pastry that combines airy dough with sweet and sour berry notes. This dessert is often made in Europe, especially during the currant harvesting season when the berries are rich in flavor. Black currants add a pleasant tartness to the cake and make it juicier. Butter and cream provide a soft texture, while whipped eggs with sugar add lightness. This cake is perfect for cozy family tea times and can be served warm or completely cooled. It can be decorated with powdered sugar or glaze to enhance its freshness. It's easy to prepare but looks and feels like a little culinary miracle filled with summer hues.
1
Mix the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 100 g
2
Whisk the eggs and sugar until pale.
- Chicken egg: 3 pieces
- Sugar: 100 g
3
Add melted butter, cream, and flour, and mix. Add baking soda mixed with vinegar. Mix everything well. Coat the currants (if frozen, no need to thaw) in flour.
- Butter: 100 g
- Single cream 10% fat: 100 ml
- Wheat flour: 250 g
- Baking soda reacted with acid: 0.5 teaspoon
- Blackcurrant: 200 g
4
Add currants to the dough and mix.
- Blackcurrant: 200 g
5
Transfer the dough to a buttered mold.
- Butter: 100 g
6
Place the mold in an oven preheated to 180 degrees. Bake the cake for 1 hour.
7
Cool the finished cake in the mold.
