Immerse yourself in the vibrant and tangy flavors of this Radiant Red Currant Cream Cake, a dessert that perfectly balances tartness and sweetness in every slice.
Yields: 1 cake
Sponge Cake Ingredients:
- 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- A pinch of salt
- 1 teaspoon pure vanilla extract
Cake Preparation:
- Heat your oven to 180°C (356°F) and prep a 20 cm cake pan with parchment lining.
- Using a stand mixer, whip the eggs with sugar, vanilla, and salt to a voluminous, frothy consistency for 15-20 minutes.
- Gently fold in the flour on a lower speed until just combined.
- Bake the batter in the pan for 25-30 minutes until it turns a golden hue and passes the toothpick test. Let it cool down fully.
Filling Components:
- 2 cups heavy cream
- 1 cup mascarpone cheese
- 3 packets of cream stiffener (24g total)
- 2 tablespoons powdered sugar
Filling Preparation:
- Beat the cream, mascarpone, cream stiffener, and powdered sugar until it forms stiff peaks. Refrigerate until needed.
Red Currant Sauce Ingredients:
- 10.5 oz red currants
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 2 teaspoons cornstarch
Sauce Creation:
- Clean the currants and simmer them with sugar and water until they break down into a juicy mixture.
- For a thicker sauce, whisk cornstarch with water, then incorporate it into the currants. Cook until the desired thickness is reached.
- Strain to eliminate seeds and let it cool off.
Assembling the Cake:
- Slice the sponge cake in half horizontally. Smear a layer of red currant sauce on the first layer.
- Generously apply the mascarpone cream over the sauce, then cap with the second cake layer.
- Frost the cake with the remaining cream blend.
- Drizzle the cooled sauce atop the cake and garnish with fresh berries for a colorful finish.
Slice up this luscious Red Currant Cream Cake and revel in its creamy texture and the zesty zing of red currants, a sublime treat for any occasion. 🍰🍇
