Sponge Cake with Blackcurrant Jelly
Baking and Desserts • European
Description
167 kcal per 100 g
Ingredients
- Sugar ¼ cup
- Egg white 3 pieces
- Wheat Flour ¼ cup
- Cocoa Powder 1 tablespoon
- Unsweetened cherry juice 0 fl oz
- Blackcurrant liqueur 5 oz
- Gelatin 0 oz
- Yogurt powder 10 oz
- Honey 2 tablespoons
- Milk 3 tablespoons
Step-by-Step Guide
Step 1
How to make the sponge: Use 3 room temperature egg whites. Fine sugar — ¼ cup. Flour — ¼ cup. Cocoa — 1 tablespoon. Cherry juice — 2 tablespoons. Whip the egg whites until stiff peaks form, then gradually add the sugar. Sift the flour into the mixture and gently fold from the bottom up. Pour the batter into a greased baking pan and bake at 340°F for 25-30 minutes until done. Cool the cake and drizzle with juice.
Step 2
How to make the jelly: Use 200 g of blackcurrants. Sugar — 3 tablespoons. Gelatin — 5 g. Pour water or juice (I used juice from the same blackcurrants) over the blackcurrants, add sugar and gelatin, and let it sit for half an hour. Then bring the mixture to a boil.
Step 3
How to make the yogurt mousse: Use 250 g of low-fat yogurt. Honey — 2 tablespoons. Gelatin — 7 g. Milk — 3 tablespoons. Soak the gelatin in the milk and let it swell. Mix the yogurt with honey, bring the gelatin to a boil and add it to the yogurt. Whip the mixture for about 15 minutes. The mixture should thicken slightly and increase in volume. Pour the prepared yogurt mousse over the sponge cake, then layer the prepared jelly on top. Refrigerate for a couple of hours.
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