Alina
Layered blackcurrant and nut cake offers a mix of tart fruit, crunchy nuts and soft creamy layers in every bite. You bake rich chocolate sponge, spread a silky cream, then add a layer of blackcurrant fruit filling thickened with cornstarch, finish with whipped cream mixed with chopped nuts. This cake combines textures and flavors beautifully, ideal for special occasions or when you want to impress guests without complicated techniques.
Delicious layered cake with fluffy cream, slightly tart berries, and crunchy nuts. You can bake the chocolate layers according to your own recipe or use this magical recipe that I am presenting to you.
Why is it magical? First of all, because even the most inexperienced cook will be able to make a perfect biscuit. And secondly, this recipe is for lazy people: no long work with the mixer, no complicated handling of ingredients, just mix and bake!
Ingredients
Dry ingredients for the cake:
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 2/3 cup cocoa powder
Wet ingredients:
- 3/4 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 4 tbsp butter
- 1 cup milk
- apple cider vinegar
Blackcurrant layer:
- 3 cups blackcurrants
- 2 tbsp cornstarch
- 1/3 cup water
- 3 tbsp sugar
Milk layer:
- 3/4 cup milk
- 2/3 cup whipping cream 35%
- 3 tbsp sugar
- 1 tbsp gelatin
Cream layer:
- 1½ cups whipping cream 35%
- 3 tbsp powdered sugar
- 1/2 cup walnuts and almonds
Instructions
- Sieve together the flour, cocoa powder, baking soda, and salt, then mix everything together.
- Beat the sugar (it is a liquid ingredient) with the eggs until they turn white. Add the softened butter, vegetable oil, and warm milk. Combine both mixtures, stir, pour in the vinegar, and stir again.
- Line the pan (24 cm) with baking paper, pour in the mixture, and bake in the oven at 180°C (350°F) for 40 minutes.
- The top of the cake will crack, but that’s okay. Wrap the cooled cake in plastic wrap and place it in a cool place overnight.
- Cut the cake into 3 pieces, without leveling the top.
- Make the berry layer from frozen currants. Bring the berries to a boil, simmer briefly, and strain through a sieve.
- Add the sugar and starch diluted with water to the berry puree and boil until thickened. Cool and cover with cling film.
- Pour the gelatin into the water (50 ml). Then add the milk and sugar and heat the milk until the gelatin and sugar dissolve. Pour in the cream and mix well. Cool to room temperature. Line the pan with parchment paper. Place one crust on the bottom. There is no need to soak the cake layers. Pour the milk-gelatin mixture over the bottom layer and immediately place the pan in the refrigerator.
- Pour the layer of berries over the layer of cooled milk and cover with the second cake layer.
- Spread the cream on the cake. To do this, whip the cream with the powdered sugar. Mix the chopped walnuts and almonds into the whipped cream.
- Place the third layer of cake on top of the cream. Since I didn’t cut the top, the cake turned out a little dome-shaped.
- Cover the cake with the remaining cream and sprinkle with walnuts. Refrigerate the cake for several hours. Remove the sides and bottom of the pan from the cake and transfer the cake to a platter directly with the paper.
- To easily remove the paper, tear the protruding edge of the paper into two pieces and remove them from under the cake. You can leave the cake as it is, or you can cover the sides of the cake with chocolate glaze, mixing a whole chocolate bar, a little milk, and a piece of butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
