Cake with currant jam and sour cream. Blackcurrant jam cake

06.11.201927.05.2017

A simple recipe for blackcurrant jam cake step by step with photos.
If you have a celebration coming up or want to treat yourself to a delicious homemade cakes, then try this simple recipe for a cake made from blackcurrant jam with the most delicate cream.
Number of servings: 8-10

National cuisine: Russian kitchen
Type of dish: Baking, Cakes
Recipe difficulty: Simple recipe

Preparation time: 14 minutes
Cooking time: 2 hours
Number of servings: 8 servings
Calorie Amount: 239 kilocalories
Occasion: For a holiday table

Ingredients for 8 servings
Blackcurrant jam - 200 grams
Kefir - 200 grams
Sugar - 300 grams (100 grams for cream, the rest for dough)
Flour - 200 grams
Sour cream - 400 grams
Soda - 1 tbsp. spoon
Egg - 3 pieces

Step by step
First you need to combine the eggs with sugar and beat until white foam forms.
Combine kefir with soda and mix well. If desired, you can extinguish the soda with lemon juice or vinegar, for example.
Add jam to kefir and stir until smooth.
Gradually begin to add pre-sifted flour, kneading the dough. You can also use semolina in the recipe for making blackcurrant jam cake.
Add the beaten eggs into the already homogeneous dough and mix gently.
Grease the mold with butter or vegetable oil and pour out half of the dough.
Place in a preheated oven and bake the crust until done, about 15-25 minutes, depending on the size of the pan.
Place the finished cake on a wire rack and cool thoroughly.
Bake the second half of the dough in the same way.
When both cake layers have cooled completely, you can cut each of them in half lengthwise.
Combine sour cream with sugar and beat the cream. If you wish, you can add cocoa there, for example.
Grease each cake generously with cream.
The finished cake made from blackcurrant jam at home should be left to soak for at least a couple of hours (overnight is possible).
Before serving, you can decorate the cake with icing or grated chocolate, for example.

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: here, 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 poured the most ordinary one the old fashioned way acetic acid 70%, someone says that it is better to pour apple or balsamic vinegar, it seems to be tastier). You do this: put soda in a spoon, drip vinegar on top, then everything starts to hiss and foam, when it stops foaming, you can pour it into the dough.) Stir. 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 the nuts (before pouring into the dough, chop them with a knife or crush them with a rolling pin so that they are not completely large pieces were) - 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 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!

Every year for my birthday I make a cake with berries, but I never know in advance which ones. On the one hand, there are a lot of different berries during this period, but on the other, it’s not always possible to buy what you want. So this year it’s like this: initially a cake with raspberries was planned, but due to the cool weather it was not possible to collect the required number of berries for the cake. I went to the market, saw black currants, bought them and decided to make a cake with them. A few years ago I made a cake with two types of currants, and everyone really liked it, so I had no doubt about the taste of the cake.

Cake with black currant turns out easy: delicate sponge cake, soaked in currant juice with liqueur, a creamy layer and jelly with currants - just a heavenly pleasure!

Let's prepare for the cake necessary products from the list.

Let's start preparing the cake with a sponge cake. Lately I've deviated from the classics and started making sponge cakes with yogurt. Mix dry ingredients in a bowl: sift flour and cocoa, add salt, sugar and soda.

Melt butter in a saucepan, cool, add to it vegetable oil, yogurt and egg. To stir thoroughly.

Add liquid ingredients to the dry mixture in parts, stirring with a spoon.

Mix the dough until smooth.

At the very end, add vinegar to the dough.

Line the bottom of the mold with parchment and pour out the dough. My mold has a diameter of 22 cm, but in this case you can take 24-25 cm.

Preheat the oven to 180 degrees and bake the biscuit for 40 minutes, until dry. When pressed from above, the biscuit should spring back.

Cool the biscuit on a wire rack, turning the pan upside down.

Next, the biscuit needs to be soaked. Any syrup, compote or juice will do. I have a liquid mass of black currants, ground with sugar, to which I added a little berry liqueur. I did not remove the biscuit from the mold.

Pour gelatin into 60 ml of cold boiled water and leave for 15 minutes. Then dissolve in a water bath and let cool. In the bowl of a food processor, beat the cream with sugar until thick. Without stopping the processor, add the gelatin mass.

Pour out creamy mass onto a biscuit and put it in the refrigerator to harden. My mixture froze within an hour.

To fill the top layer, you can use ready-made jelly or prepare a concentrated compote. I used ready-made jelly because there were few berries. Place a pack of jelly in a glass hot water, stir thoroughly and cool.

Wash and dry the currants, trim off the tendrils on the ends of the berries. Arrange the berries on top of the creamy layer.

Place the cooled jelly in the refrigerator so that it sets a little, otherwise it may simply leak through the mold and ruin not only the cake, but also the refrigerator. Pour the jelly that has begun to harden onto the berries, preferably using a tablespoon, so that the entire surface is covered evenly.

Place the blackcurrant cake in the refrigerator until completely set. Before serving, run a sharp knife around the edge of the pan, remove the ring and carefully transfer the sponge cake to a plate. Serve the cake immediately to the table.

Bon appetit!

“Black Prince” cake with blackcurrant jam is easy to prepare and tastes amazing. This biscuit dessert is named after the romantic knight Edward Woodstock. Despite the great pomp of the name, it is prepared from simple and affordable ingredients. Baked goods from childhood are ideal for tea parties and holiday feasts.

This is an eternal and timeless classic - a recipe for a pie with berry jam. It was baked back in Soviet times, now it is completely adapted to a modern kitchen.

Soft, juicy, slightly wet cake"Black Prince" exudes an amazing chocolate aroma. The taste reveals a slight sourness of blackcurrant and a pleasant sweetness of the airy buttercream. The dessert is multi-layered and easy to assemble, and the design and decoration of the annual cake is limited only by your imagination.

Such sour cream cake will be a wonderful decoration festive table. Give up store-bought baked goods, open cookbook and bring the long-forgotten taste of childhood into reality.

The fashion for this kefir cake is back, so please yourself and your household with this culinary masterpiece!

Basic Ingredients

For the test:

low-fat kefir 2.5% – 260ml;
wheat flour – 200g;
granulated sugar– 240g;
chicken egg – 1 pc.;
cocoa powder – 1 tbsp. l. with a slide;
blackcurrant jam, you can use apricot jam– 1 glass;
baking powder – 1 sachet.

For cream:

butter – 150g;
sugar – 1 glass;
fat sour cream 20% – 250g;
dark grated chocolate for sprinkling - 1 bar.

Cooking method

The cake contains ingredients that can be bought in the store. Indeed, in Soviet times, when such pastries were especially popular, exquisite and available products did not have. Our grandmothers made desserts from what was in the refrigerator.

Previously, the dough was beaten with a whisk or fork, but now powerful kitchen mixers have come to the rescue, and we will use them.

Step-by-step instruction:

Beat the egg with a mixer in a separate bowl, add granulated sugar in parts and beat further until a fluffy, stable and white mass is obtained, 5-7 minutes.
Mix kefir with baking powder. It is better not to use soda slaked with vinegar, since the chemical reaction of the baking powder is much smaller, so the taste of the baked goods will be softer. Add the sugar-egg mixture to the kefir, then sift the cocoa powder through a sieve so that lumps of the product do not disturb the consistency of the dough.
Add flour to the mixture in parts, stirring thoroughly until the dough is smooth and homogeneous. If there are lumps of flour in the dough, it will spoil the sponge and it will not rise.
The dough should be liquid, porous and shiny. It is necessary to pour it into a specially prepared and oiled form. It's best to choose silicone molds or cookware with non-stick coating. If there are none, then you need to cover the dishes with parchment.
Bake the biscuit for 30 minutes at 180°C.
Beat the slightly melted butter and add sugar.
Add sour cream to the mixture and beat thoroughly until smooth.
Using a knife or thread, cut the finished cake into two even parts.
Place the bottom half of the cake on a plate and spread thickly on top currant jam, you can put whole ones fresh berries to enhance flavor and add slight sourness. In summer, jam can be replaced with fresh berry puree.
Spread half the buttercream on top of the currant jam layer, then cover with the second cake layer and place the remaining cream on top assembled cake. Gently coat the top and sides of the cake, the main thing is to ensure that the filling does not leak out of the middle of the cake.
You can sprinkle cocoa or grated chocolate on top; fresh berries will also look beautiful.
Cool the finished baked goods in the refrigerator, after which the “Black Prince” cake on kefir with currant jam is ready to eat!

Decoration finished baked goods must correspond to its royal title. Woodstock, for whom the cake is named, fought in battle in black armor. Therefore, it is best to pour chocolate glaze over the cake: it will resemble the prince’s legendary knightly vestment.

For chocolate glaze you need to melt 90 g of chocolate and mix it with 40 g of butter, 90 g of granulated sugar and pour in all 100 ml of cream. Heat the mixture in a water bath. Cover the top of the cake with warm glaze.

The legend tells of the Black Prince's ruby. He considered it a talisman and always took it with him into battle. Hence the long-standing tradition of decorating a cake with a cherry, which is similar to a ruby.

Video of making the Black Prince cake

To prepare this sweet dessert, there are several tricks that will help facilitate the process and make the kefir cake tasty and aromatic:

Preheat oven. Turn it on and leave it for 10 minutes before cooking the cakes.
The biscuit must be prepared from low-fat kefir which is mixed with a spoon slaked soda or baking powder. This will ensure the texture of the dough is soft and fluffy. Cut the resulting cake into 2-3 parts or prepare several cakes at once for ease of assembly.
You can determine the readiness of the cakes with a match or a wooden skewer. Take out hot biscuit You can’t take it out of the mold right away; you need to let it cool in the mold for 10-15 minutes.
Sugar can be replaced with powdered sugar. You can buy it in the store or grind regular granulated sugar in a coffee grinder. The powder will melt quickly in the cream and will not crunch on your teeth.
Only used for cake chocolate cakes, so you need to add a tablespoon of natural dark cocoa to the dough. It is not recommended to use ready-made cocoa mixtures with sugar and flavoring: with them it is impossible to obtain the rich chocolate color and aroma of the biscuit.
There are different creams for soaking cakes: you can add nuts, berries, coconut flakes, chocolate at your discretion.

Calorie content of foods included in the dish

Calorie content chocolate cake per 100 grams – 384 kcal. Dough prepared on the basis of low-fat kefir is not excessively high in calories, but butter cream with fat sour cream 20% and butter adds extra calories, fats and carbohydrates to the dessert.

Despite diet kefir in baked goods it’s still sweet baked dish, which, if used frequently, can harm your figure. So prepare this one a delicious cake on holidays, or at least eat it before lunch, but not at evening tea.

So, let's knead the dough and bake the cakes.
Place the egg and sugar in a deep pan,

Beat everything until smooth. I do this directly with a regular fork for 2-3 minutes. I really like the result.

Next, pour in the jam. Of course, it can be replaced with something else, but it seems to me that this particular cake should only contain blackcurrant jam with such a slight sourness.

Then pour the soda into a glass with kefir; it is better to take thicker kefir. Let stand for 2 minutes.

And pour the contents of the glass into the mold.

And the flour remains, there is no need to sift it, the cake will be fluffy as it is.

Mix everything thoroughly. The dough should be a little thick.

Pour the dough onto a baking sheet that has been previously greased with oil.

The cake can sometimes stick to the bottom quite well, so I would advise placing baking paper on the bottom of the pan so that you can easily remove the cake.

Place the baking sheet in the preheated oven and bake for 40 minutes at 180 degrees or until done.

Remove the finished cake from the oven, let it cool slightly, cut it into two parts and form the cake.

Preparing the cream.
Mix sour cream with 1 glass of sugar.

Place the bottom layer and cream on it.

Distribute the cream evenly. Leave literally 1 tablespoon of cream to lubricate the top.
And cover everything with the top cake and grease it with cream.
You can sprinkle everything on top, for example, with chocolate, which is what I will do, sprinkle the top of the cake with dark chocolate.