Blueberry and Currant Cake

Blueberry and Currant Cake - A Fruity Delight for Celebration Moments

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 5 hours (including cooling)
Number of servings: 12

Welcome to the world of sweet delights! Today, I invite you to prepare a blueberry and currant cake together, a recipe that combines a slightly moist sponge with two delicate creams and a marbled appearance, which will impress any guest. This recipe is not just a simple dessert, but a true culinary experience, full of fresh flavors and varied textures.

The history of fruit cakes is old and fascinating, with roots in the culinary traditions of many cultures. The origin of fruit cakes is often linked to celebrations and festive moments, when people wanted to celebrate with elaborate dishes that bring joy and delight. And the blueberry and currant cake is a perfect choice, being not only delicious but also a source of vitamins and antioxidants due to the fresh fruits.

Ingredients for Sponge:
- 4 eggs
- 200 g sugar
- a pinch of salt
- 250 ml white flour
- 2 tablespoons water
- 2 tablespoons oil
- 1 packet vanilla sugar

Ingredients for Creams:
- 600 ml liquid cream
- 600 ml whipping cream
- 3 tablespoons powdered sugar
- 250 g red currants
- 250 g blueberries
- 4 tablespoons sugar
- 2 tablespoons cornstarch
- 20 g gelatin

Step by Step Preparation:

1. Preparing the Sponge:
- Start by preheating the oven to 170°C, so it's ready when we finish preparing the sponge.
- In a large bowl, add the eggs, a pinch of salt, and sugar. Mix well with an electric mixer for about 15 minutes, until you get a creamy and homogeneous mixture. This is the key moment to introduce air into the mixture, which will make the sponge fluffy.
- Sift the flour together with the baking powder and vanilla sugar. Gradually add the flour to the egg mixture, gently folding with a spatula to avoid losing air.
- Incorporate the water and oil, continuing to mix gently until you obtain a uniform composition.
- Pour the batter into a 24 cm diameter cake pan, lined with oil and flour, and level the surface with a spatula.
- Bake the sponge in the preheated oven for 25-30 minutes, or until it passes the toothpick test. Let it cool completely on a rack.

2. Preparing the Creams:
- Start by whipping the liquid cream, whipping cream, and powdered sugar in a large bowl until you achieve a firm cream. This mixture will add a creamy texture to the cake.
- Divide the currants and blueberries into two separate pots. Add 2 tablespoons of sugar to each pot and blend the fruits until you get a puree. If you prefer a finer texture, you can strain the puree through a large sieve.
- Hydrate the gelatin in 60 ml of cold water. Then, add a teaspoon of cornstarch to each fruit puree and mix well. Place both pots over medium heat, allowing to boil for 2-3 minutes. Turn off the heat and add the hydrated gelatin, stirring until completely dissolved. Let it cool completely.

3. Assembling the Cake:
- Once the sponge has cooled, cut it in half horizontally. Place the first layer on a serving platter.
- Assemble a cake ring around the layer. Here comes the fun part: start alternating the two fruit creams. Add two tablespoons of blueberry mousse, followed by two tablespoons of currant mousse. Continue to alternate until you finish both mixtures, creating a marbled appearance. This play of colors will make the cake look absolutely fantastic!
- Place the second layer on top and refrigerate the cake for a few hours; ideally, leave it overnight to set well.

4. Decorating:
- After the cake has cooled and set, carefully remove the ring using a sharp knife to avoid breaking the cream. Decorate with the remaining cream and fresh fruits on top, as desired. You can also add some chocolate shavings or a chocolate glaze for an extra touch of flavor.

Practical Tips:
- Make sure all ingredients are at room temperature for the best results.
- If you want an even more flavorful cake, you can add a few drops of vanilla or almond essence to the mousse mixtures.
- Instead of currants, you can try other berries like blackberries or raspberries for a diversified cake.
- The cake pairs perfectly with a cup of fruit tea or coffee, turning a simple meal into an unforgettable experience.

Nutritional Information:
This blueberry and currant cake is an excellent source of antioxidants, vitamins C and A, and fiber, thanks to the fresh fruits. It is a healthier choice compared to other calorie-rich desserts. Each serving has approximately 350-400 calories, but in moderation, it can be part of a balanced diet.

So get ready to impress with a cake that not only looks splendid but also delights the taste buds! Don't forget to share this recipe with your loved ones and create sweet memories together!