Blackcurrant cake: ways to prepare a culinary masterpiece for the holiday table. Recipe: Cake "Black Prince" - Favorite cake from childhood - with black currants and sour cream! Currant cake with milk

Homemade cake, so moist, so you don’t have to worry too much about cooking. I have currant jam, my mother’s, homemade. I decided to stir up the Negro, in the foam :)

The recipe is old, time-tested, hundreds of times prepared and kilograms of food eaten :) I made a small cake, took a baking dish with a diameter of 18 cm, and made 2 layers in it. Therefore, if you want a bigger cake, increase the amount of products.

So:
1 egg
0.5 cups sugar
0.5 cups kefir
0.5 cups jam (I used currant jam)
0.5 teaspoons of soda (quench with vinegar)
1 cup flour
poppy seeds (or nuts, or raisins, or nothing :))
80g powdered sugar
400g sour cream (thicker)

In general, any jam can be, but the sweeter it is, the less additional sugar needs to be added, although if you like very sweet cakes, add the entire portion (my jam is ordinary, not super-sweet, so I added sugar according to the recipe).

Knead the dough: as written, in the same order, everything in a bowl and put it: lightly beat the egg with sugar, add jam and kefir, in a spoon put out the soda(for those who don’t know: baking soda is put into the dough to make it fluffy and loose (nowadays, baking powder, also known as baking powder, is often used for the same purposes, but I think soda is better for this cake, because the mixture soda-jam-sugar-kefir allow the dough to bubble, or something, which is why the cakes rise during baking, become soft and airy). Approximate proportions: 1 to 1, so in our case, for half a teaspoon of soda, take half a teaspoon of vinegar or lemon juice (I used the old fashioned way to pour the most common acetic acid 70%, someone says that it is better to pour apple or balsamic vinegar , it seems to be tastier). Pour in the flour (smart books and smart people advise always sifting flour for baking through a sieve, as if this enriches it with oxygen, which makes the baked goods tastier. Sometimes I do this too, but here you don’t have to show off, just sprinkle it in just like that :) ). Mix again. Next, add everything to your liking: some people want nuts, others maybe raisins, others, like me, want poppy seeds, you can add a little zest, orange or lemon. The proportions of such additives are also individual, as you wish. But, if this is your first time baking a cake, I’ll give it a go, for sure!

For the above dough proportions:
- if nuts (before pouring into the dough, chop with a knife or crush with a rolling pin so that the pieces are not too large) - half a glass
- if poppy seed - half a glass
- if raisins - half a glass
- if zest - half a teaspoon

I hope it will be useful to someone :)

Mix everything again. Line the mold with baking paper; if not, grease the mold with butter and sprinkle with flour or breadcrumbs. You can pour out all the dough at once, or bake several cakes. Bake in the oven at 180C for 30 minutes, check for readiness with a toothpick or match (poke it in the center, pull it out, the tip is dry - the cake is ready). Remove from the mold and let cool. If you baked one large cake, cut it in half crosswise.

Cream: In a bowl, mix sour cream with powdered sugar, stir well. Ready!

Assembling the cake: Place one cake on a plate, spread with cream (pour in exactly half of the entire portion of cream), place the second cake on top and brush with the remaining cream. Grease the sides of the cake too. If you wish, you can sprinkle something on top (nuts, the same poppy seeds, you can throw a little berries), well, kind of decorate it :) I left it like that.

In a good way, the cake should be allowed to stand for at least half an hour so that it is soaked. I couldn’t wait, I immediately cut off a piece. I ate it and cut some more... With an effort of will I forced myself to put the cake in the refrigerator, out of sight, otherwise I would have finished it in one place :)

Bon appetit! If you have any questions, you are welcome!

This simple cake has several analogues in different parts of the world, although it is most famous among the post-Soviet population. When, during the years of perestroika, food disappeared from store shelves, mothers and grandmothers, in an attempt to diversify the menu and please their households with inaccessible delicacies, baked such a miracle. History is silent about who invented baking a jam cake, but in the mid-90s it was a very popular dessert.

What is the name of the blackcurrant cake?

No matter how they renamed it: “Currant” and “Negritenok”, “Black Broker” and “Five Minutes for Tea” - the essence remained the same: dark layers of cake, coated with cream and sprinkled with nuts on the sides, cooking in a matter of minutes and an inimitable taste.

Some people replaced blackcurrants in the cake recipe with blueberries, mulberries or even bird cherries - after all, currants were not available to everyone, but they wanted to preserve the identification mark of the cake (color). Thus, new versions and interpretations were born, names were changed, but the dessert did not lose its originality and accessibility. You can use any kind of jam for the cake, you can even slightly fermented or candied - everything will work and will not spoil the taste at all, thanks to the magical effect of soda.

Cake ingredients

For the test:

• Blackcurrant jam - 1 glass.
• Kefir, sour cream or fermented baked milk - 1 glass.
• Three eggs.
• Sugar - 100 grams.
• Flour - 2 cups.
• Soda - 1 teaspoon.

Some recipes indicate an inadequate amount of soda: a tablespoon is too much, you don’t need that much. The dough will acquire a characteristic “soda” taste, which will spoil the overall impression.

Cooking: step-by-step recipe with photos

The cake is prepared quickly, quite easily, and turns out very tasty and unusual in appearance.

Pour the jam into a deep bowl, add sugar and soda, stir. The mass will begin to bubble, hiss and increase in size - don’t be alarmed: this is how it should be, this is the interaction between the acid of the jam and the alkali of the soda. Why not a chemistry lesson?

After ten minutes, add the eggs beaten with a blender to the sweet mass, mix lightly and add the sifted flour. Knead the dough until smooth, being careful not to prolong the process, and pour it into a silicone baking dish, greased with oil. Place the pan in a preheated oven (200 degrees) and bake until done, for an average of 30-40 minutes, checking the readiness with a wooden toothpick: pierce the dough to the bottom with it and touch it with your hands - if it’s dry, then the cake layers are ready. In this case, it is better not to open the oven for the first twenty minutes so that the dough does not settle.

Also, there is no need to rush to remove the cake from the oven and the mold - let it stand with the door open for about 15 minutes, then the same amount in the mold.

Allow the cake blank to cool, then cut it lengthwise with a sharp knife into two thin layers, coat them with cream and stack them on top of each other. The top and sides of the blackcurrant cake can also be coated with the remaining cream; you can sprinkle with crushed walnuts, peanuts or cookie crumbs.

Cake cream

Poe with blackcurrant can be soaked in several types of cream:

Even without cream, just in the form of a pie sprinkled with powdered sugar, this simple miracle dessert is very good with freshly brewed tea or aromatic dried fruit compote.

How to decorate?

In the photo, the blackcurrant cake looks very creative, especially if decorated accordingly. The top part can be filled with chocolate glaze and melted white chocolate, painted with curls or a fun inscription.

You can sprinkle it thickly with almond petals or chocolate chips, mixed with finely chopped dried fruits - it will be incredibly tasty and unusual. If the cream for the cake is made from cream, then feel free to plant flowers from it, only lightly tint the cream with food coloring.

You can also use pieces of marmalade, fresh fruit laid out in a pattern for decoration, or, if you don’t have the time or the mood, just cover the sides and top with broken cookies. There is plenty of room for creativity, fortunately it’s quite difficult to ruin a cake.

Cross-sectional photo of a cake with black currants

The characteristic dark color of the soft cakes (they look like a butter sponge cake) looks quite unusual if you have never encountered this type of dough.

It is clearly visible that it is not cocoa that gives the color, so the cake is initially disconcerting - why is it such a shade? It’s also not always immediately clear from the taste which ingredient gives the unusual flavor and berry note. Imagine the surprise of inexperienced confectioners when they learn that the main component of the product is blackcurrant jam.

“Black Prince” cake with blackcurrant jam is an amazing combination of the most delicate sponge cake made with kefir and currant jam and exquisite sour cream. The confectionery product will charm the cook with its ease of preparation and original taste.

What ingredients will you need to bake the dessert?

Very simple and very tasty - this is how we can characterize the confectionery product that we will prepare. This recipe can easily be considered budget friendly. You don't need super expensive ingredients to prepare it. Everything is more than just usual.

Basic set of products for creating a biscuit base:

• egg;
• 250 grams of sugar;
• 250 ml fat kefir;
• a glass of blackcurrant jam;
• a couple of glasses of flour;
• a little lemon juice;
• teaspoon of soda.

Expert opinion

Anastasia Titova

Confectioner

Tip: You can add a teaspoon of baking powder to the dough. Add the ingredient at the stage of sifting the wheat flour. Baking powder will make the biscuit more fluffy, tender and soft.

We will use sour cream as a cream. It will perfectly highlight the taste of berry sponge cake without “overpowering” it. To prepare the cream, you will need:

• a glass of fat sour cream;
• a glass of sugar;
• a little vanilla.

To give the “Black Prince” pie with jam a “marketable appearance”, you can use glaze. Chocolate is quite suitable. We will need: a bar of dark chocolate, as well as 60 ml of cream and full-fat milk. White currant branches can be used as a decorative element. It stands out perfectly against the background of chocolate glaze. Well, let's get to the fun part.

The process of making a fragrant pie

Before you start baking with jam, you should remove the necessary products from the refrigerator and let them cool slightly. Professional confectioners claim that products at room temperature mix better, forming a homogeneous consistency.

Dough preparation steps:

1. Pour kefir into a deep bowl. We also add the required amount of baking soda, slaked with lemon juice. Stir the mixture with a fork. Set the dishes aside.
2. Beat the egg into a separate bowl. Gradually add a glass of granulated sugar here. Let's start the beating process. When the sugar has completely dissolved and the mass has doubled, add kefir and soda. Whisk the liquid.
3. To fluff the flour, the ingredient should be passed through a fine sieve several times. Add the sifted flour to the kefir and knead the dough. Add a glass of currant jam or jam to this.

Expert opinion

Anastasia Titova

Confectioner

Tip: if the berries in the jam are very large, you need to pass them through a sieve. If you have a blender at home, you can make your work easier by blending it. To ensure that the jam does not “bubble” after whipping, it is necessary to let it sit for a while.

Grease a baking sheet with butter or vegetable oil, pour out the prepared dough and level it with a spatula. Bake the confectionery product at a temperature of 170 degrees Celsius for about 40-50 minutes. You can check the readiness of the pie using a toothpick. While baking, insert a toothpick into the cake. If it remains clean, the biscuit is ready. But the presence of dough on it indicates that the pie inside is raw.

While the pie is baking, let's start preparing the cream. To do this: mix sour cream, sugar, vanilla and beat at the fastest speed. When the sugar in the cream has completely dissolved, put the mixture in the refrigerator so that it thickens a little.

We take the Black Prince cake out of the oven. Let the delicacy cool slightly, and only then cut it into two parts. We take out the cream and coat the baked shortcakes. Assemble the cake and put it in the refrigerator for 40 minutes. Meanwhile, prepare the glaze.

Melt the chocolate bar in the microwave or in a water bath. In a separate bowl, heat the cream and milk. Mix all the ingredients together and bring to a homogeneous consistency. If the mass seems too thick to you, the amount of dairy products can be increased by 30%.

We take the “Black” Prince cake out of the refrigerator, place it on a stand and pour chocolate icing over it. At the same stage, you can decorate the “Black Prince” cake with a couple of sprigs of white currants. To allow the glaze to harden, place the treat in the refrigerator for another hour.

If the biscuit base turns out to be a bit dry, before applying the cream, you can soak the cakes with syrup or liqueur diluted with water. But don't overdo it. A couple of spoons of impregnation is enough to prevent the cake from being dry.

The recipe for the Black Prince pie with kefir jam will take its rightful place in the book of culinary recipes. It is quick to prepare, and most importantly, you will definitely be pleased with the taste of the dessert. After all, what could be better than a dessert prepared at home? Bon appetit.

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