Black Currant Mousse Cake
Our family recently had the most delightful experience at McLean and Buckhorn Berry Farms, where we spent a sunny afternoon picking luscious black currants. As soon as we arrived at the farm, we were greeted by friendly staff who provided us with buckets and instructions on the best way to pluck the ripe berries from the bushes.The experience was not just about picking berries, but also about connecting with nature and spending quality time together. We left the farm with our hearts full and baskets brimming with black currants, looking forward to turning them into delicious homemade black currant mousse cake in our kitchen. I highly recommend visiting this family-owned farm if you live in Ontario, Canada. The McLean's philosophy is simple: provide healthy, farm-fresh, delicious produce to local communities. With an emphasis on quality, freshness, and friendly customer service, they work tirelessly to ensure that the food they grow is the best it can possibly be.
Black currants are small, dark purple berries that are a rich source of essential vitamins and minerals, making them a great addition to a healthy diet. Because they are quite tart, fresh currants usually are not eaten raw: instead they are used in baking or to make jams or to extract juice. The juice can be fermented and made into liqueurs and cordials. A 100-gram serving of blackcurrants provides approximately 63 calories and 14 grams of carbohydrates, making them a low-calorie and low-sugar option. These berries are particularly high in vitamin C, with just one serving meeting over 100% of the recommended daily intake. Blackcurrants also contain significant amounts of dietary fiber, vitamin K, and manganese. Additionally, they are rich in antioxidants, which help fight against harmful free radicals and promote overall health. Incorporating black currants into your diet can provide a delicious way to boost your nutrient intake and support your well-being.
The black currant mousse cake is a triumph that will enchant both your eyes and your palate, making it the perfect showstopper for any occasion. With its irresistible combination of light sponge cake, tantalizing black currant mousse, and the subtle sophistication of creme de cassis, this recipe is sure to become a legend in your culinary repertoire. Prepare to be captivated by each sensational mouthful as you savor the extraordinary flavors of this remarkable creation.
Before we began making this delightful cake, let me explain some of the theory behind it.
A genoise sponge cake is a classic French cake made with eggs, sugar, flour, and butter. It is known for its light and airy texture, achieved by beating air into the eggs and sugar.
The Italian meringue is a sweet and fluffy meringue made by pouring hot sugar syrup into whipped egg whites. This meringue has a glossy appearance and is often used as a topping or filling in cakes and desserts.
A mousse cake is a luscious and decadent dessert made by combining whipped cream, eggs, and flavorings, such as chocolate or fruit puree. The mixture is then chilled to set and achieve a smooth and velvety texture. Mousse cakes can be layered with other elements like sponge cake or cookies for added texture and flavor.
BLACK CURRANT MOUSSE CAKE RECIPE
By Zosia Culinary Adventures | Date: September 06, 2023
Preparation and baking time for sponge cake: 30 minutes
Preparation of black currant mousse : 1 hour
To set the cake in the fridge for best results: 12 hours or overnight
Level 5: Difficult recipe. For those looking for a challenge!
Yield: 16 servings
Ingredients for the sponge cake:
125 g fine crystal sugar
4 large eggs, room temperature
125 g all purpose flour, sifted
25 g unsalted butter, melted
1/4 tsp vanilla essence
greased in diameter 26 cm or 10” round springform (bottom lined with parchment paper)
Instructions to bake the sponge cake:
Preheat the oven to 350 °F or 178°C.
Combine the eggs and sugar in a stainless steel bowl which is part of your electric mixer. Mix with a whisk for 2 minutes, then place the bowl over a hot water bath of simmering water, making sure the bottom of the bowl is not touching water.
Whisk the egg mixture for 3 minutes,or until is foamy and has tripled in quantity as the warm foam attains greater volume and the internal mixture temperature reaches 110 °F or 43°C.
Place the bowl back onto the electric stand mixer, attach whip accessory and whisk at high speed for 5-10 minutes until the mixture cooled off and the foam is very thick. When the beater is lifted from the bowl, the foam should fall slowly from it and should make a ribbon that slowly sinks into the batter in the bowl.
Fold in the sifted flour, being careful not to deflate the foam. Very gently fold in the flour a little by little using a metal spoon. When all the flour is blended in, add the melted butter in a steady stream and vanilla essence. Be careful not to overmix, or the cake will be tough.
Immediately spoon gently the cake mixture into the springform and bake 10-15 minutes until the cake is golden and spring to the touch.
When the sponge cake is baked, turn out onto a cooling rack and remove the parchment paper.
Now the sponge cake is ready to make a black currant mousse cake!
Ingredients to make the black currant mousse:
2 tablespoons plain gelatine powder
500 g fresh black currants from McLean & Buckhorn Berry Farms
200 ml fresh 35% cream
125 g egg whites
250 g fine crystal sugar
65 ml filtered water
to moist the sponge cake: 60 ml creme de cassis
to make the top glaze: 1.5 tsp knox gelatin powder, 50 g fine crystal sugar and 150 ml creme the cassis
to decorate the cake: handful of fresh black currants
Instructions to make the black currant mousse:
Wash and dry the black currants after picking. In the blender, puree the fruits and strain through a fine sieve to remove stems and skin.
Heat up gently 1/4 cup of pureed fruit and add the gelatine that has been dissolved in 1 tablespoon of cold water, then stir in the rest of pureed black currants. Leave until completely cold.
Heat the sugar and water in a saucepan until sugar dissolves and the mixture boils. Boil for 10 minutes or until a candy thermometer registers 240°F or 115 °C.
While the syrup is cooking, beat the egg whites in the clean and dry bowl using an electric mixer until they form soft peaks. Do not over whisk it! Stop the mixer and get the hot syrup.
Turn back on the mixer and very slowly with a steady stream pour the hot syrup into the egg whites.
Continue beating until the meringue has cooled down to room temperature, and is silky and glossy. It should have formed firm peaks.
Fold gently the pureed black currant mixture into the Italian meringue.
Whip the fresh 35% cream until it forms soft peak and then fold into the meringue mixture.
Once the sponge cake cooled off, put it back into the springform lined with a round cake board.
Brush the cake with the creme de cassis. Pour the mousse mixture on the top and spread out gently to even out the cake.
Place the cake in the fridge for at least an hour to set and get well chilled.
To make the glaze, soak the gelatine in 2 tablespoons of cold water. In a small pan warm up the cassis with sugar until the sugar has dissolved . Take off the heat, stir in the gelatine until dissolved. Let it cool but not set.
Coat the fresh currant with the glaze and set a side. Pour a thin layer of glaze over the cake top. Decorate with glazed black currants and place it in the fridge overnight or at least for 6 hours.
Next day, remove the ring by gently sliding a sharp knife around the edges. Enjoy it.
Bon Appétit !
Nutrition Facts per One Serving: 🍎 Calories 230\ Total Fat 4.1g\ Saturated Fat 2.1g\ Cholesterol 55mg\ Sodium 43mg\ Total Carbohydrate 38g\ Dietary Fiber 0.2g\ Total Sugars 26.8g\ Protein 5.3g\ Vitamin D 5mcg\ Calcium 40mg\ Iron 1mg\ Potassium 156mg