Sponge Currant Cake
Baking and Desserts • European
Description
Instead of coffee liqueur, you can use rum, cognac, dessert wine, or any other alcohol to your taste. You can substitute ground coffee with instant coffee. You can use only currant jelly, without cherry syrup. Alternatively, instead of red currant jelly, you can use five-minute jam made from mashed black currants with sugar.
Ingredients
- Chicken Egg 8 pieces
- Sugar 2 glasses
- Wheat Flour 3 spoons
- Fruit Jelly 10 teaspoons
- Caramel Syrup 10 teaspoons
- Butter 10 oz
- Ground Coffee 1 tablespoon
- Coffee Liqueur 1½ spoons
- Condensed Milk 15 oz
- Walnuts 0,6 glasses
- Pastry decorations to taste
Step-by-Step Guide
Step 1
For the batter, beat the eggs in a mixer. You can whip the egg whites and yolks separately, but it's not essential here – and it's quicker. Gradually add the sugar in three portions while continuing to whisk the eggs. The mixture should rise and turn pale. Then, add the flour in three portions, one heaping tablespoon at a time.
Step 2
Lightly grease two 30 cm round baking pans with butter and dust with flour; shake off the excess flour. Distribute the batter evenly between the pans and place them in an oven preheated to 180—430°F for half an hour. Check for doneness using a toothpick or skewer: it should easily insert into the cakes and come out clean without any batter sticking to it. If you're unsure whether both cakes will bake evenly when placed in the oven at the same time, bake them one at a time.
Step 3
The baked layers need to cool down. Then, each layer should be cut in half horizontally to create four layers.
Step 4
For the cream, brew the coffee with a teaspoon of boiling water and let it steep for 5 minutes, then strain through a sieve. Allow to cool.
Step 5
Beat the softened butter until creamy. Gradually add the coffee while continuing to beat. Then, add the coffee liqueur. Next, incorporate the sweetened condensed milk in 3-4 additions. Finally, fold in the finely chopped walnuts.
Step 6
Spread currant jelly on two of the cake layers and cherry syrup on the other two. Allow them to soak for 10–15 minutes. Then, on the first layer with currant jelly, apply a layer of cream and place the second layer with cherry syrup on top. Add another layer of cream, and repeat this process with the remaining layers. Finally, coat the top and sides of the cake with the remaining cream and decorate with sprinkles.
Step 7
Refrigerate overnight to allow the cake to set and absorb the flavors.
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