Embark on a culinary journey with our Enchanting Blackcurrant and Cream Log Cake, a stunning dessert that marries the tartness of blackcurrant with the smooth, velvety texture of cream. This recipe guides you through the creation of a light sponge cake, layered with luscious blackcurrant jam and a rich mascarpone cream, all rolled into the shape of a charming log. It's a feast for the eyes as much as it is for the palate, perfect for those who love their desserts with a touch of sophistication and a burst of flavor.
Why You'll Love This:
This Blackcurrant and Cream Log Cake is a masterpiece of flavors and textures. The airy sponge cake provides a delicate base, contrasted beautifully by the boldness of the blackcurrant jam and the creamy richness of the mascarpone filling. It's a dessert that balances sweetness and tartness in every bite, with the added charm of resembling a whimsical log, making it as delightful to look at as it is to eat.
Perfect Occasion:
This cake is an ideal centerpiece for special occasions, be it a birthday, an anniversary, or a festive holiday gathering. Its elegant appearance and exquisite blend of flavors make it a showstopper at any dinner party, tea party, or as a special treat to brighten up the weekend.
Decoration Tips:
To achieve the authentic look of a log, finish your cake with whipped cream tinted with black food coloring to mimic the bark. For a more natural effect, use a fork or a cake comb to create texture. Edible flowers, fresh blackcurrants, or a dusting of powdered sugar can add a beautiful, final touch, enhancing the log's woodland appeal.
Ingredients for the Sponge Cake:
- 4 eggs
- 1/3 cup sugar
- 3 heaping tablespoons flour
- 1 teaspoon baking powder
For the Cream:
- 200ml heavy cream (30% fat)
- 200g mascarpone cheese
- 2 teaspoons powdered sugar
- Optional: cream stabilizer
Additionally:
- Blackcurrant jam (sugar-free preferred)
Instructions:
- Separate egg whites from yolks. Beat the egg whites on high speed, gradually adding sugar until stiff peaks form. Gently fold in the yolks until just combined. Sift in the flour and baking powder, folding gently with a spatula.
- Spread the batter on a baking sheet lined with parchment paper, covering three-quarters of the sheet. Bake at 338°F (170°C) for 15 minutes. Prepare a kitchen towel dusted with powdered sugar. Transfer the warm sponge onto the towel (parchment paper side up), gently remove the paper, and let it cool.
- Whip the heavy cream with mascarpone and powdered sugar into a stiff mixture. Spread blackcurrant jam over the cooled sponge, followed by the cream. Cut the cake into longitudinal strips.
- Roll one strip to form the center of the log. Wrap the remaining strips around it to enlarge the log.
- For the bark, use whipped cream colored with black food dye. Apply around the log for a realistic effect.
Final Touch:
Enjoy the delightful contrast of tart blackcurrant and smooth cream in every slice of this enchanting log cake. It's not just a dessert; it's a statement piece that will elevate any occasion. Enjoy!