Blackcurrant Jam Cake is a dessert with sponge layers, blackcurrant jam, and fluffy mascarpone cream mixed with ricotta cheese. This sweet and sour cake is so simple and easy to bake. An easy recipe needs just a few ingredients. You can make it as a birthday cake, a cake for a man or just to show off in front of friends. This cake doesn’t judge. It gets the work done.

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INGREDIENTS:

Cake

180 g cake flour
170 g regular white sugar
2 tsps baking powder
a pinch of salt
175 g unsalted butter room temp
3 eggs
140 g sour cream
130 ml milk
2 tsps vanilla extract
120 g fresh blackcurrants
2 tbsps blackcurrant jam

Mascarpone – Ricotta Cream

4 tbsps icing sugar
a handful of fresh blackcurrants
180 g mascarpone room temp
120 g ricotta room temp
200 ml whipping cream

It’s the blackcurrant season! I had this idea to abuse the season to the fullest and make the most insane blackcurrant desserts. Of course, my planning collapsed after a few days and I had only a week to come up with a new blackcurrant recipe.

A cake was a wise choice – you cannot go wrong with a delicious cake. I love creamy cakes when you just put the unrealistic amount of cream on top and eat it with a fork. Fluffy, rich in flavor, mascarpone – ricotta cream, and blackcurrants.

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How it started – bLACKCURRANT JAM CAKE

When I decided that blackcurrant jam cake will be my recipe of the week, I realized that we had already eaten all the fresh blackcurrants we did bring home from my uncle’s garden. However, my wise mother put some into the freezer. A good thing about freezing fresh blackcurrants is, that they don’t get mushy like raspberries. You can use them during the winter or whatever.

Yes, you can use frozen blackcurrants. But, make sure you defrost them by putting them into the hot water. Don’t try to be smart about it and accidentally make a mash out of them. Be gentle with them.

I would say the cake layers are something between the sponge layers and kinda a dense cake. You know when you let the cake rest in the fridge and the cake layers are not the softest and airy. That’s how this blackcurrant cake is. But I assure you, you’re gonna love it! We literally ate the whole thing in one evening.

How to make Blackcurrant Jam Cake:

Cake layers

Preheat the oven to 165°C. Prepare two cake tins (20 cm diameter) with baking paper on the bottom.

Cream the butter in a bowl for 1 minute. Add eggs and mix until they are well combined. Add flour, baking powder, sugar, and salt. Mix for another 2 minutes on high speed.

Scrape the bowl and make sure it’s well mixed.

Add sour cream, milk, and vanilla extract. Mix on medium speed until the mixture is well mixed (for 3 minutes). Cover the fresh blackcurrants in flour and fold them into the batter.

Divide thebatter between two 20 cm cake tins. Bake for 30-40 minutes or until the toothpick comes out clean.

Take the cakes out of the oven and let cool. When the cakes are completely cool, spread a blackcurrant jam over the tops. Put one layer on another one.

Mascarpone – Ricotta cream

Mix the whipping cream in one bowl. Mix on high speed until it’s thick enough. Be careful – do not over mix it.

In another bowl cream the mascarpone with ricotta and icing sugar. When the consistency is creamy, add whipped cream with the spatula. Give it a good stir and add blackcurrants.

Put thick cream on top of the cake and leave it in the fridge for at least 2 hours or overnight.

If you decide to make this cake at home, please let me know on my Instagram or Tiktok ❤️ I would love to respond to your messages and see the meals and desserts you’ve tried.

@mykhailaeats
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♬ Your Power – Billie Eilish