Currant Cake

Step-by-step cooking

1. Step 1:

   

   Prepare the products, for the test all must be at room temperature. Berry puree can also be obtained in advance. But keep sour cream, cream and corollas in the cold until the right moment.

2. Step 2:

   

   Prepare THE DOUGH. Mix the dry ingredients: add cocoa, baking powder and soda to the flour. Mix everything well.

3. Step 3:

   

   Then sift into a deep bowl for kneading dough. Add a pinch of salt and sugar, mix.

4. Step 4:

   

   Gradually pour in a glass of slightly warmed milk, mix until smooth.

5. Step 5:

   

   Then add the odorless vegetable oil, mix thoroughly. Mix the eggs separately and add to the dough.

6. Step 6:

   

   The dough will turn liquid and bubbles appear.

7. Step 7:

   

   Prepare the form in advance. At the split bottom, cover with parchment. Even if the parchment is of high quality, I always lightly lubricate the bottom with vegetable oil. I do not lubricate the sides of the mold, so it is easier for the biscuit to rise. I have a form d 23cm, if you use a form 18-20cm, the cakes will be thicker and the cake is higher. It is not worth taking more than 23cm.

8. Step 8:

   

   Immediately carefully pour the finished dough into the mold and slightly twist it to evenly distribute the dough. This technique also helps to avoid the appearance of a hill, which often happens with liquid dough. Cover the form with foil, so a dense crust will not appear on top.

10. Step 9:

    

    Bake in a preheated oven, t 180 &039; 30 minutes under the foil, then remove it and for another 10 minutes so, until ready. / Close the oven door carefully and do not open ahead of time/. Check with a toothpick, it came out dry - ready. Let cool for 5 minutes in the mold, then hold along the rim with a thin knife, open the mold and remove it.

11. Step 10:

    

    Turn the biscuit on the grill, separate the parchment from the bottom and let it cool without covering.

12. Step 11:

    

    Then cut into two or three cakes.

13. Step 12:

    

    We prepare SOUR CREAM CREAM. Divide the powdered sugar in half. Add one part to the weighed sour cream and simply mix with a whisk. The other half is gradually added by whipping very cold cream until thick and fluffy. The whipping bowl should be dry and clean, and it is better to cool the whisk, otherwise the cream will not rise. Whipped cream in 3 steps to combine with sour cream, mix gently, from bottom to top. Cool the cream for 20 minutes, it will become thicker.

14. Step 13:

    

    Putting together a CAKE. We put a little cream on the bottom of a flat plate or a special substrate, rub it and put the cake, so it won't shift. Apply a layer of currant, then a layer of cream. Top the second cake and repeat the layers of berries and cream.

15. Step 14:

    

    Cover the top cake and sides with cream. Apply berry puree on top with drops.

16. Step 15:

    

    Use a spoon or skewer to make arbitrary divorces, when there is - decorate with a berry or at your discretion. Put it in the refrigerator for at least a couple of hours for impregnation, you can overnight.