Sponge cake with currants
8 servings
90 minutes
Berry sponge pie is a refined combination of airy dough and juicy berries infused with the aroma of citrus zest. This dessert has roots in Bulgarian cuisine, where soft and slightly moist pastries are favored. The delicate layers of vanilla and chocolate dough, complemented by the bright tartness of currants and sweet candied fruits, create a harmony of flavors. The glaze gives the pie smoothness and a light caramel hue, while nuts add an exquisite texture. Such a pie is perfect for tea gatherings in a cozy atmosphere or festive evenings. Its balance of sweetness and freshness makes it versatile – it is equally good as an independent treat or paired with ice cream or cream.
1
Beat 230 g of butter with the same amount of powdered sugar. Add 3 tbsp of milk and 4 whipped egg whites. Sift in 1.5 cups of flour and add the zest of one lemon. Finally, add baking powder.
- Butter: 500 g
- Icing sugar: 700 g
- Milk: 6 tablespoons
- Chicken egg: 4 pieces
- Wheat flour: 3 glasss
- Lemon zest: to taste
- Baking powder (raising agent): 1 teaspoon
2
Beat 230 g of butter with the same amount of powdered sugar. Mix with egg yolks. Dissolve cocoa in 3 tbsp of warm milk, add to the egg-butter mixture. Also add half a cup of flour, candied fruits, and currants.
- Butter: 500 g
- Icing sugar: 700 g
- Milk: 6 tablespoons
- Cocoa powder: 1 teaspoon
- Wheat flour: 3 glasss
- Candied fruit: 0.5 glass
- Blackcurrant: 0.5 glass
3
Line the mold with baking paper. Alternate layers (1-2-1). Bake for one hour.
4
For the glaze, mix 250 g of powdered sugar and 50 g of butter. Add enough water to make the mixture quite thick. Add coloring (if desired). Heat in a water bath until the glaze is smooth and shiny.
- Icing sugar: 700 g
- Butter: 500 g
5
Cover the pie with glaze and decorate with nuts (optional).
- Lemon zest: to taste
