Sponge Cake with Currants
Baking and Desserts • Bulgarian
Description
Sponge Cake with Currants
Ingredients
- Butter 20 oz
- Powdered Sugar 25 oz
- Milk 6 tablespoons
- Farm fresh eggs 4 pieces
- Wheat Flour 3 cups
- Citrus Zest Mix to taste
- Baking Powder 1 teaspoon
- Cocoa Powder 1 teaspoon
- Candied fruits ½ cup
- Frozen black currant puree ½ cup
Step-by-Step Guide
Step 1
Beat 230 g of butter with the same amount of powdered sugar. Add 3 tablespoons of milk and 4 beaten egg whites. Sift 1.5 cups of flour and add the zest of one lemon. Finally, add the baking powder.
Step 2
Beat 230 g of butter with the same amount of powdered sugar. Mix with the egg yolks. Dissolve cocoa in 3 tablespoons of warm milk and add to the egg-butter mixture. Also add half a cup of flour, candied fruits, and currants.
Step 3
Line a baking pan with parchment paper. Alternate layers (1-2-1). Bake for one hour.
Step 4
For the glaze, mix 250 g of powdered sugar with 50 g of butter. Add enough water to make the mixture fairly thick. Add food coloring (optional). Heat in a water bath until the glaze becomes smooth and shiny.
Step 5
Cover the cake with glaze and decorate with nuts (optional).
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