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Categories:Viewed: 52 - Published at: 3 months ago
Ingredients
- 300 g black currants
- 4 medium eggs
- 100 g sugar + 4 tbsp
- 1 tsp vanilla essence
- 100 g plain flour
- 1 tsp baking powder
- 7 leaves gelatine
- 125 g plain yoghurt
- 3 tbsp creme de cassis
- 400 g whipping cream
Method
- Preheat oven to 350°F. Line a 12 inch loaf pan with parchment paper and arrange 1/2 the blackcurrants in bottom of pan. Whip eggs until creamy. Whisk in 1/2 cup sugar, vanilla extract and a pinch of salt. Continue to whisk for 5 mins then fold in flour and baking powder. Transfer to prepared pan, smooth and bake for 25-30 mins. Allow to cool for 10 mins in pan then remove and cool completely on a wire rack.
- Meanwhile, bloom gelatin in a little cold water for 5 mins. Remove parchment paper from cake and cut in 1/2 horizontally. Clean and line cake pan with foil. Mix yogurt with 2 tbsp sugar and 1/2 bloomed gelatin and gently heat until melted. Chill for 10 mins until beginning to set. Mash remaining blackcurrants with creme de cassis, remaining sugar and gelatin and gently heat until melted. Chill for 10 mins until beginning to set.
- Whip cream until stiff then mix 1/2 with yogurt mixture and 1/2 with blackcurrant mixture. To decorate cake, place the bottom sponge (with blackcurrants) back into lined pan, top with yogurt cream then blackcurrant cream. Gently press remaining cake on top and chill for 3 hours before serving.
