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Blackcurrant cake with gingerbread taste
Delicious cake with gingerbread and aromatic blackcurrant flavor.
When a fantastic, cool, wonderful person comes to visit, who has taken a certain place in your heart, I want to make a celebration out of it!
First, boil the pumpkin (either boil it on the stove, or bake it in the oven, or cut it into pieces and put it in the microwave for ~9 min). Blend into a homogeneous puree and set aside to cool.
Mix all the dry ingredients In a separate container - flour, linseeds, cocoa, and baking powder. Mix and sift.
Beat the eggs with vanilla, a pinch of salt, and erythritol. Beat for ~3-4 minutes until the mass increases significantly in volume. Add the cooled pumpkin puree and beat a little again.
Gradually and carefully add the dry ingredients to the egg-pumpkin mass in two passes. Mix the dough and pour it into molds (I had two 16 cm silicone molds - each ~ 509 g of dough).
Place in the oven at 170 °C and bake for ~40 minutes. Ready when the dough doesn't stick to the wooden stick when you insert it into the sponge cake.
Remove the sponge cakes from the oven. Cool, cut off the upper-round part of the biscuit for both sponge cakes, and cut both sponge cakes in half (4 biscuits are obtained).
Fry dry milk and protein (separately) in a pan until they get a caramel color and come together in lumps. Cool and grind in a coffee grinder into flour.
Pour gelatin with water and swell.
Add fried and ground dry milk and sweetener (if necessary) to 750 g of ryazhenka.
Prepare a solid foundation on which the pie will be formed. Put a metal baking ring on it, and place an acetate plate inside (secure with a paper clip). Wrap the metal ring from the bottom with foil, which is secured with tape (so that the cream does not leak out).
Divide the chopped walnuts into 2 parts - 20 g each.
Melt the gelatin in a hot water bath (or in the microwave).
Add melted gelatin and protein to the mixed ryazhenka, mix. Put the cream in the refrigerator so that the cream starts to thicken a little (before putting it on the sponge cakes).
Place the first sponge cake on the base (in the pastry ring).
Spoon 1/4 of the cream (~ 215 g) over the first sponge cake. Sprinkle chopped walnuts on top.
Place another sponge cake on top and press down a little. Place the other part of the cream on top of the biscuit with a spoon. Place the sliced prunes on top of the cream.
Put the third sponge cake on top, press a little, and spread the cream, then sprinkle the chopped nuts on top.
Put the last sponge cake on top, cover it with the remaining cream, smooth it out, and put it in the fridge overnight to harden.
Pour 4 g of gelatin with 40 g of cold water.
Fry 25 gr of dry milk and grind it into powder.
Add the fried and ground milk powder to 50 grams of milk and cook together.
Add the swollen gelatin and mix. Set aside to cool.
Pour cooled glaze (~30 °C) into a pastry bag, cut off the tip and decorate the cake creating the effect of "dried" chocolate.
Decorate as you want - for me marzipan cherries and cream "roses" (made of Philadelphia light).
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Finished product weight 2000
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Delicious cake with gingerbread and aromatic blackcurrant flavor.
Light, but at the same time very fulfilling warm salad.
I love summer because there are lots of local berries and fruit!
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