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Currant Sponge Cake

Currant Sponge Cake
Ingredients:

  • 8 eggs
  • Sugar 2 glasses
  • Wheat Flour 3 tablespoons
  • Red currant jelly 10 tablespoons
  • Cherry syrup 10 tablespoons
  • Butter 250 g
  • Ground coffee 1 tsp
  • Coffee liqueur 1.5 tablespoons
  • Condensed milk 380 g
  • Walnuts 0,6 glasses
  • Pastry decorations to taste

Instructions:

  1. For the dough, beat the eggs in a blender. You can beat whites and yolks separately, but here it doesn’t matter – and faster. In beaten eggs, while continuing to beat, add sugar in three doses. The mass should rise and turn white. Then enter the flour in three doses – a tablespoon with a slide.
  2. Lightly grease two baking dishes with a diameter of 30 cm with butter and sprinkle with flour; shake off excess flour. Spread into forms, send in the oven, preheated to 180-220 degrees, for half an hour. Willingness to check with a toothpick or a skewer: it should easily enter the cakes and go out without a sticky dough. If you are not sure that two shortcakes delivered at the same time will bake equally well, bake them in turn.
  3. Prepared cakes should be allowed to cool. Then you need to cut each in half horizontally to make four Korzh.
  4. For the cream, make coffee with a teaspoon of boiling water, let it brew for 5 minutes, then strain it through a strainer. Allow to cool.
  5. Mix the softened butter. To enter, continuing to shake up, coffee. Then – coffee liqueur. Then – in 3-4 receptions – condensed milk. In the finished mixture to enter finely chopped walnuts
  6. Apply currant jelly on two cakes, on the other two – cherry syrup. Let it soak for 10–15 minutes. Then apply a layer of cream on the first cake with currant jelly, put a second cake on top, with cherry syrup, put a layer of cream – and do the same with the remaining cake layers. Top and side smear the cake with the remaining cream and decorate with confectionary dressing.
  7. Put in the fridge overnight so that the cake is held together and soaked in flavors.



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