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My kitchen's filled with summer scents today as I whip up a stunning currant cake. I'm in love with its soft sponge, velvety quark-cream filling, and that bright red fruit glaze on top. It's my favorite summer treat and I'm happy to share this little piece of joy with you.
Airy and tangy
What I adore about this cake is how everything balances out perfectly. The tangy currants and fluffy cream work so well together. Nothing beats a slice of this refreshing cake when the weather gets hot.
My sponge ingredients
- Eggs: Three fresh free-range ones.
- Sugar: 100g for sweetness.
- Salt: Just a pinch to round out flavors.
- Flour: 80g of fine pastry type.
- Baking powder: One spoon for fluffiness.
Getting the perfect sponge
- The batter
- Start by whipping eggs, sugar and salt until the mixture turns pale and creamy.
- The baking
- Pop it into a preheated oven at 180 degrees and wait patiently for 35 minutes.
Berries make the difference
300g fresh currants are the little jewels of my cake. I carefully pluck them from their stems to create the heart of my filling. Their tart flavor makes this cake truly special.
My dreamy filling
- Low-fat quark: 300g for freshness.
- Sour cream: 200g adds extra creaminess.
- Sugar: 80g sweetens just right.
- Cream: 400g whipped until stiff.
- Gelatin: Two packets for structure.
Creating the cream layer
I first mix quark, sour cream and sugar together. Then I gently fold in the stiff cream while sprinkling in the gelatin. The berries go in last. This cream is my pride and joy.
Assembling the layers
I cut the sponge down the middle. The first half gets three-quarters of the cream, then comes the second layer topped with the remaining cream. My summer hit comes together one layer at a time.
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Chilling time
I let the cake rest in the fridge for ninety minutes. The cream firms up and the flavors mingle together. Trust me, patience really pays off here.
The grand finale
- Currants: 100g for decoration.
- Cake glaze: One packet of red.
- Sugar: Two spoons to sweeten the glaze.
- Juice: 200ml from currants.
The glossy topping
I boil the glaze with sugar and juice, then pour it over the cake. I place fresh berries directly into the hot glaze. After an hour of cooling, the cake shines like a gem.
Final touches
A few currant stems finish the cake beautifully. The deep red berries and the glossy surface make it a true showstopper on my coffee table.
For memorable occasions
This cake steals the show at summer parties and birthdays. It turns any coffee gathering into something special and wraps up fancy dinners perfectly.
My berry variations
Sometimes I swap currants for raspberries or use a mix of berries. The basic recipe stays the same, just the fruits change. Each version has its own charm.
Keeping it fresh
The cake stays good for two days in the fridge in my cake container. The cream stays firm and the glaze keeps its shine. If it lasts that long - usually it's gone pretty quick.
Everyone's favorite
Kids and adults alike love this cake. The balance between sweet and fruity makes it a crowd-pleaser. A slice always brings smiles to faces.
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My summer fantasy
This cake captures summer for me. It's light, creamy, fruity - everything a perfect cake needs. I love baking this recipe again and again.
Choosing your berries
I grab fresh currants from the market in summer. In winter, frozen ones work just as well. This way I can bake this cake all year round.
The centerpiece dessert
With its shine and bright color, my cake catches everyone's attention. It's always the eye-catcher at garden parties or coffee gatherings. A real showstopper.
Different base options
Instead of sponge, I sometimes make a shortcrust or butter cake base. The creamy filling works with all versions. This keeps the cake exciting every time.
My spice additions
A bit of vanilla or lemon zest in the cream gives the cake a special touch. Sometimes I add a splash of liqueur too. These little extras make it even more interesting.
Bite-sized treats
I often turn this recipe into small tartlets. They're great for buffets or as individual servings. Tiny masterpieces that taste just as good as the full-sized version.
Summer-proof trick
On hot days, I add a bit more gelatin to the cream. This helps the cake hold its shape even in summer heat. A small trick with big results.
Fancy finish
After a special dinner, this cake makes the perfect dessert. It's light enough not to feel heavy but fancy enough for special occasions.
Simple pleasures
A small slice of this cake sweetens any day for me. Its lightness and flavor are just perfect for a quick treat. A little happiness on a plate.
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Creative canvas
This basic recipe can be changed up wonderfully. Try different juices for the glaze or edible flowers for decoration. Your imagination's the only limit. It's a cake that brings joy.
Frequently Asked Questions
- → Can I make the cake ahead of time?
Yep, you can get it ready up to 2 days before you need it. Just keep it chilled and leave the decorating for later.
- → Could I swap in other berries?
Absolutely! Try with raspberries or any berry mix. Just match your glaze color to whatever berries you use.
- → Why flip the sponge cake right away?
Turning it over fast keeps it fluffy. Otherwise, moisture can make it a bit dense.
- → Tips for a good berry glaze?
Wait until your cream layer is cold before adding the glaze. Pour it on while it’s hot, but not boiling over.
- → How do I cut the cake best?
Dip your knife in hot water, wipe it dry, and clean the blade after each slice for smooth cuts every time.