Cooking Instructions
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Step 1
Preheat the oven to 338 degrees F (170 degrees C).
Step 2
In a clean bowl, whisk in yolks of the
Eggs (3)
,
Caster Sugar (1 Tbsp)
,
Blackcurrant Powder (1 Tbsp)
,
Blackcurrant Jam (2 Tbsp)
and
Blackcurrant Concentrate (1 Tbsp)
until well combined. Next, drizzle in
Water (3 Tbsp)
and
Vegetable Oil (1/3 cup)
.
Step 3
Stir in
All-Purpose Flour (1/2 cup)
,
Corn Starch (2 Tbsp)
and
Baking Powder (1/2 tsp)
.
Step 4
In another clean bowl, whip egg whites and
Distilled White Vinegar (to taste)
until frothy. Sprinkle in
Caster Sugar (2 Tbsp)
while whipping on high speed until stiff peaks.
Step 5
Fold the blackcurrant mixture into the whipped egg whites.
Step 6
Pour into a 6-inch removable round cake pan, tap it a few times against the counter to get rid of air bubbles, then bake in the oven for 45 to 55 minutes.
Step 7
Let it cool upside down.
Step 8
Microwave
Gelatin Powder (1/2 tsp)
and
Water (1/2 Tbsp)
together for 5 seconds until it heats up. Let it cool.
Step 9
Whip
Whipping Cream (1/3 cup)
,
Caster Sugar (1 Tbsp)
,
Blackcurrant Powder (1 Tbsp)
and
Blackcurrant Concentrate (1 Tbsp)
until soft peaks. Then stir in gelatin mixture and
Natural Unflavored Yogurt (3 Tbsp)
. Continue whisking until stiff peaks form.
Step 10
Pipe the cream onto the cooled cake. Decorate with fresh berries, mint leaves, and white chocolate buttons if desired.
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