Dessert Recipes - Pastry Recipes

Currant Sponge Cake

4 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert Recipes, Pastry Recipes
Servings 4 servings
Calories 630 kcal

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
  • Prepared cakes should be allowed to cool. Then you need to cut each in half horizontally to make four Korzh.
  • 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.
  • 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
  • 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.
  • Put in the fridge overnight so that the cake is held together and soaked in flavors.

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