July 6th, 2014

Red Currant and Chocolate Cake

Johannisbeer-Schokoladenbiskuit-SchnitteThis year is a great year for berries. In my parents garden the red currants bushes bent down under the load of ripe berries. Two weeks ago I picked enough berries to cook enough red currant jelly for the coming year and it you could hardly see that I take any fruits. And so I picked another 2 kilogramm berries in betweeen two thunderstorms last Friday afternoon. The most of the currants are cleaned and froozen, the rest I used for baking a cake.

I found the recipe at Chili & Ciabatta, but due to the leftover in my baking drawer I changed the dough already a lot, adding grounded almonds and chocolate. And the for the vanilla creme I go for a different recipe because I do not use gelatine.

And even if the recipe is a different one in the end, the cake tastes fantastic. A sweet vanillacreme is balanced by the tarte red currants and with chocolate you can never do wronge!

Red Currant and Chocolate Cake

Chocolate Cake

  • 4 Eggs
  • 125g sugar
  • 1 Pinch Salt
  • 5g Baking powder
  • 40g grounded almonds
  • 50g grounded semi sweet chocolate
  • 100g flour Type 405
  • 10g cacao

Vanilla Cream

  • 3g Agar
  • 500g Milk
  • 1 vanilla bean
  • 30g starch
  • 4 egg yolks
  • 1 Pinch Salt
  • 20g Water
  • 100g sugar
  • 2 egg white
  • 250g red currants

Decoration

  • chocolate flakes
  • red currants

Cake base: Whip Eggs with sugar and salt until the sugar dissolved and the mixture is frothy and light yellow. Mix flour, baking powder, nuts and chocolate and fold it under.

Spread on a baking paper lined tray and bake for 14 min at 180°. Let cool completely.

Cream: Boil the milk with agar, salt, pulp of the vanilla bean and sugar. Mix the yolk with the starch and stir this into the boiling milk. Boil the mixture for around 2 min, stirring constantly,  then remove it from the heat, add the butter and stirr untill it is mixed completly. Pour the cream into a bowl and cover the surface with cling flim to prevent skin forming.

Now boil sugar and water untill its reach 121°C.  In the meantime whipping the egg white. When the sugarsyrup reach the temperature, slowly pour it into the egg white while whipping. Keep whipping until it cool down to 40°C.Now fold it into the custard, at least fold in the currants.

Cake Assambly: Cut the cake lengthwise. Spread half of the cream on one stripe, top with the second one and spread with the remaing cream. Sprinkle with cocolate flakes and cool in the fridge for at least 2 hours.

Cut into squares and decorate with red currants before serving.

9 Responses t_on Red Currant and Chocolate Cake

  1. Ulrike July 8th, 2014

    Ich bin ja voll der Schnittentyp 😉 Bei uns geht das jetzt erst los mit den Beeren, da ist es schön schon eine Anregung zu haben. Ob man die Johannisbeeren auch zu einer Art Bionade vergären kann?

    Reply
    1. Stefanie July 8th, 2014

      @Ulrike: Es wäre einen versuch wert! Ich weiß aber nicht, ob man das ganz alkoholfrei hinbekommt. Bei Bionade wird wohl nur ein Bakterienstamm, der im Kombuchas vorkommt, verwendet. Aber man kann bestimmt etwas ähnliches hinbekommen.

      Reply
  2. Manu/FrauWeibsvolk July 7th, 2014

    Wie lecker. Ich persönlich bin nicht so der Schnitte-Freund. Mache lieber runde Kuchen 😉
    Ich denke mit der Hälfte der Menge müsste man hinkommen, oder?!

    LG

    Reply
    1. Stefanie July 7th, 2014

      @Manu: Ich würde das ganze Rezept machen und zwei Böden backen. Die Böden werden dann minimal dicker, aber die Gesamtfläche unterscheidert sich nicht so sehr.

      Reply
  3. Christina July 7th, 2014

    Tolles Rezept, ist notiert. Suche gerade nach schönen Rezepten für unsere Johannisbeeren und das wird auf jeden Fall nachgebacken.

    Liebe Grüße, Christina

    Reply

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