Blackcurrant Jam Cake
An easy recipe for Blackcurrant Jam Cake.
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 g whipping cream
Instructions
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.
Notes
- you can use defrosted blackcurrants