Description
Easy to prepare two-layer cake-pie. The bottom layer of delicious, tender, slightly moist cake, the top layer - a wonderful sour-sweet black currant jelly. And all these are nice cakes for tea!
Ingredients
-
Yolk egg
4 piece
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Sugar
150 g
-
Condensed milk
150 g
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Vegetable oil
80 g
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Sour cream
200 g
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Leavening agent
10 g
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Flour
270 g
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Lemon juice
2 Tbsp
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Lemon peel
1 tsp
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Black currants
800 g
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Gelatin
30 g
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Water
200 ml
-
Sugar
200 g
Cooking
Mix the egg yolks with the sugar until light whitening
Add condensed milk and sour cream
Pour vegetable oil without smell, add the juice and zest of lemon
Add the flour sifted with the baking powder and stir with a whisk to avoid lumps
Detachable form 26 cm in diameter brush with oil and sprinkle with flour, pour into it the dough and put in heated to 180 °C oven. Bake until dry matches.
Cupcake cool completely in the form. When it has cooled, then wrap it in foil along with a form so that the cupcake does not dry
To prepare the jelly, soak gelatin on DR.Oetker 20 minutes
Then heat the water with the gelatin until dissolved (but do not boil)
Black currants blend with a blender into a puree, add sugar and stir until the sugar is dissolved. Enter the berry puree heated gelatin and mix well. You can use currants frozen, pre-thaw it.
Pour jelly over cake and store in the refrigerator until fully cured jelly (minimum 4 hours). On the surface I was initially foam, but during solidification it disappeared
Unzip forms, gently slide a knife around the sides and remove the cake from the form, put it on the dish, the decor of the cupcake to your liking. I sprinkled with powdered sugar, while it is partially melted on the surface of the jelly and created velvet crust. The top was decorated with currants.
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