Almond cake with blackcurrants
Almond cake with black currants
- Granulated sugar
- Chocolate spread
- Edible gelatin
- Vanilla sugar
- Cream 38%
- Black currant
- Ground almonds
- Lemon zest
- Breadcrumbs
- Granulated sugar
- Salt
- Chicken egg
- Cover
- Soft cottage cheese
- Rum
- Soak the gelatin in a small amount of cold boiled water and let it sit for 20 minutes. For the dough, separate the yolks from the whites. Whisk the yolks with the sugar in a bowl. Add the almonds, lemon zest, rum, cottage cheese, and cinnamon. Mix thoroughly.
- Add the breadcrumbs to the bowl with the yolk mixture. Beat the egg whites with a pinch of salt until fluffy, then carefully fold them into the batter.
- Preheat oven to 180°C. Grease a 24cm springform pan with butter and line the bottom with parchment paper. Pour the batter into the pan and smooth the surface. Bake for 25–30 minutes. Remove the cake from the pan and let it cool.
- Sort, wash, and dry the currants. Place in a saucepan, sprinkle with sugar, and place over low heat. Heat, stirring, for 5 minutes. Dissolve the gelatin in the hot berry mixture. Remove from heat and let cool to room temperature.
- Melt the chocolate paste in a water bath and spread it over the cake layer.
- Place the cake layer in a springform pan. Top with currants. Refrigerate for 2 hours. Before serving, whip the cream with vanilla sugar until stiff peaks form and garnish the top of the cake.
This almond cake with blackcurrants isn't your run-of-the-mill summer pie, but a true masterclass in contrasting flavors and textures. At its core is a moist nutty cake layer, where almonds rhyme with cottage cheese and breadcrumbs, creating the perfect density. But the real star is the filling. A thin layer of melted Nutella acts as an edible barrier, sealing in moisture and preventing the berry jelly with whole currants from soaking the sponge. Whipped cream with vanilla sugar delicately frames this nutty, chocolatey, and berry delight.
A single-serve blackcurrant dessert can easily be served even at a festive table in place of a pompous cake or rich pastries. No one will be dissatisfied! Firstly, the individual, personalized format is very popular with many, as it's involuntarily perceived as an act of respect. Secondly, the risk of overindulging in sweets is practically zero: few will dare ask for another small bowl after finishing theirs. Finally, compared to high-calorie sponge cakes layered with buttercream, this blackcurrant dessert is quite light, yet incredibly delicious. A detailed recipe for this dessert awaits you below.
Almond raspberry cake is an incredibly delicious treat, perfect for summer, made with berries fresh from the bush. While fresh fruit is available year-round, it's simply unmatched in flavor and aroma. So, explore our recipe and get started, especially since it's not as difficult as it might seem. All the other ingredients for this almond raspberry cake are readily available. If you can't find cream cheese, substitute good quality cottage cheese—it's just as delicious.
