Chocolate Red Currant Cream Cake
- For the batter
- 5 eggs
- 150 grams sugar
- 100 grams Pastry flour
- 1 tablespoon cornstarch
- 1 tablespoon dark Cocoa
- For the filling
- 200 grams Currants
- 5 sheets gelatin
- 1 Vanilla bean
- 1 Organic orange (juice)
- 200 grams whipped Whipped cream
- 400 grams Yogurt (0.1% fat)
- 75 grams sugar
For the batter: Separate the eggs. In the bowl of an electric mixer, beat the egg whites until stiff, gradually add the sugar and continue to beat until very stiff and shiny. Whisk the yolks and fold into the egg whites. Mix the flour with the cornstarch and the cocoa and fold into the egg mixture.
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a 24 cm (approximately 9 1/2-inch)
springform pan with parchment paper.
Scrape, the batter into the pan, smooth the top and bake until a toothpick inserted in the center of the cake comes out clean, 15-20 minutes. Loosen the chocolate sponge cake from the mold, let cool and halve horizontally. (If you like, bake the sponge the day before, it'll be easier to cut.)
For the filling: Rinse the currants, pluck them from their stalks and drain well.
Soak the gelatin in cold water. Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the orange juice and sugar, bring to the boil. Squeeze gelatin well and dissolve in the orange juice.
Stir the yogurt until smooth. Gradually stir the gelatin into the yogurt, then fold in the whipped cream and the currants.
Place a cake ring on a plate and put the bottom sponge layer into the ring. Spread the yogurt cream on the bottom sponge layer and top with the second layer, pressing down lightly. Refrigerate at least 4 hours.
To decorate: Carefully remove the cake ring. Sweeten the whipped the cream to taste and spread it on the top and sides of the cake. Press the cereal mixture around the sides and decorate the top with currants.