Baking

Holiday cake

Cake “Holiday” really lives up to its name. After all, after tasting it, the soul immediately becomes joyful. A delicate combination of cakes, mousse and currant sourness – this is what will make your holiday truly magical.

Sweet lovers will be delighted after trying it “Holiday” cake. For you, a wonderful recipe for the best cake.

Cake “Holiday” – ingredients

  • Chocolate sponge cake:
  • Eggs – 3 pcs.
  • Sugar – 80 g.
  • Cocoa – 3 tablespoon
  • Hot water – 1/4 cup.
  • Flour – 50 g.
  • Corn starch – 2 tbsp.
  • Baking powder – 1/2 tsp.
  • Salt – 1/4 tsp.
  • Butter – 2 tbsp.
  • Black currant jelly:
  • Frozen currants – 225 g.
  • Water – 150 ml.
  • Sugar – 120 g.
  • Gelatin (9 g) – 1,5 tbsp. + water – 60 ml.
  • Cream mousse:
  • Cheese – 400 g.
  • Cream 33% – 300 ml.
  • Powdered sugar – 200 g.
  • Gelatin – 20 g + water – 50 ml.
  • Instant coffee – 2 teaspoons + hot water – 100 ml.

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Recipe for cooking “Holiday” cake

Let’s start cooking “Holiday” cake. First, we will bake a chocolate biscuit. Preheat the oven to 170 degrees. Cover the form (20 cm) with baking paper.

Melt butter and cool. Dissolve cocoa in hot water and also cool.

Beat the egg whites to a lush thick mass, gradually pouring in 40 g of sugar. Also beat the egg yolks with the remaining sugar.

Now pour the cocoa into the beaten egg yolks and mix gently. Sift the flour with starch, baking powder, salt and pour into the chocolate-yolk mass. Add 1/3 of the beaten egg whites and mix gently. Just as carefully fold in the remaining egg whites. Put a few spoonfuls of dough into the melted butter and mix. Then pour the resulting mass into the dough and mix in a circular motion.

Put the dough in the prepared form and bake for 25-30 minutes, checking for readiness with a match. Ready biscuit for “Holiday” cake cool completely. You can hide the cake in a plastic bag and leave it overnight in the refrigerator.

Let’s start preparing blackcurrant jelly for “Holiday” cake. Gelatin should be poured with water (60 ml) and allowed to swell. Wash the currants, put them in a saucepan, pour the remaining water and add sugar. Bring to a boil, then reduce the heat and cook this mixture for 5-7 minutes. Remove the berries from the heat and add the gelatin, stir until dissolved and leave to cool to room temperature.

It’s time to prepare creamy mousse for “Holiday” cake. Dissolve the coffee in hot water and leave to cool. Pour gelatin with water and let it swell.

Grate the cheese through a sieve (grind it in a meat grinder or beat it with a blender) with half of powdered sugar (100 g). Beat the cream with the remaining powder until fluffy. Now carefully introduce the cream into the curd mass and mix with a spoon.

Melt the gelatin over medium heat, cool to room temperature and, stirring, add it to the cream.

Divide the finished mousse into 2 parts. Leave one mousse as it is – creamy, and carefully mix coffee into the other. Well, then you need to act quickly, because the mousse will start to thicken.

Forming “Holiday” cake. It is convenient to assemble the cake in a detachable form (so that the sides of the cake turn out neat and easily come away from the form, the walls should be covered with cling film).

Now cut the biscuit into 2 cakes. Place the chocolate sponge cake on the bottom of the form, spread the creamy mousse on top (if the mousse is already starting to thicken, you can immediately continue forming the cake, if not, you need to put the cake in the freezer for 5 minutes, otherwise the creamy and coffee layers of the mousse will slide).

Next will be a layer of coffee mousse, followed by jelly. Put the mold in the freezer for 5 minutes so that the jelly hardens. Final in “Holiday” cakes there will be a chocolate biscuit.

Finished “Holiday” cake in the form, put it in the refrigerator for at least 3 hours, then it can be removed from the form and decorated as desired.

Photo reports of our readers:

Photo by Olga Lemishchenko

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