White Currant Mousse Cake
White currants, being varieties of small, translucent berries that belong to the Ribes genus, are less common compared to red or black currants. Yet, they are highly prized for their unique mild sweetness and delicate flavor profile. These versatile fruits can elevate a range of culinary creations, from desserts and jams to beverages, imparting a touch of elegance and tartness. Chefs often favor white currants for their pale yellow to pinkish hues that not only make them visually appealing but also provide a delightful option for garnishing and decorating plates. Furthermore, rich in vitamin C and antioxidants, white currants offer a healthy addition to any diet, ensuring a blend of flavor and nutritional benefits in every dish.
If you haven't yet planted white currants in your garden, it's highly recommended that you do so. These resilient and low maintenance plants can thrive in various conditions, tolerating heat, humidity, and dry spells adeptly. Opting for white currants over traditional grass not only reduces water consumption but also brings forth a bountiful source of happiness. With just three bushes in our garden, the sequential ripening of white, black, and red berries never fails to delight in our house.
Share the joy by treating your family to this delightful white currant mousse - a light and scrumptious dessert option for all to relish.
White Currant Mousse Cake
By Zosia Culinary Adventures | Date: July 08, 2024
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
Yields: 16 slices
Equipment: in diameter 26cm or 10” round springform (bottom lined with parchment paper)
Ingredients: to make the sponge cake
2 eggs
3 tablespoons cold water
100g granulated sugar
1 tsp pure vanilla extract
100g all purpose flour
1 tsp baking powder
Ingredients: for the mousse
500g fresh white currants (weight after currants are removed from the stems and washed/dried)
150g granulated sugar
2 packages unflavored gelatine ( the equivalent is 2 tablespoons or 30ml)
1/2 cup water
500g (or 473ml) 35% cream
red currant with stem for garnish
Instructions to bake the sponge cake:
Line the bottom of the pan with parchment paper and butter the sides.
Preheat the oven to the desired internal temperature of 356°F or 180°C .
Separate the egg whites from the egg yolks carefully, ensuring that no yolks get into the bowl with the egg whites. Place the egg whites in your bowl while setting aside the yolks for later use.
Beat egg whites with 3 tablespoons of cold water, and add gradually sugar. Whip the egg whites to form firm a stiff peak.
Blend the egg yolks and vanilla together and add to the mixture.
Sift the flour and the baking powder and add to the egg mixture. Fold it gently. Do not overfold – folding too aggressively or too much will deflate the cake and will yield a denser cake. So, fold carefully to preserve the aeration built by whipping the eggs.
Pour the batter into the prepared pan.
Bake the cake for about 20 minutes or until a toothpick inserted into the middle comes out clean.
Do not overbake – or too much moisture will be lost and the sponge cake will be dry.
Remove from the oven, let cool for 5 minutes, then invert onto a cooling rack and cool completely.
Hold to the springform as it will be used again to finish the cake.
Instructions for making white currant mousse and the cake assembly:
Soak the gelatine in the cold water for 10 minutes.
Strain the white currants through a fine-mesh sieve or cheesecloth to extract the vibrant juice, ensuring a smooth and pure liquid free from any pulp or seeds.( Remaining seeds and currant skins can be used to make a tasty fruit compote, just add some strawberries or any fruit that you might have handy)
You can enhance the flavor of the currant juice by adding a hint of sweetness with sugar. Feel free to adjust the sugar according to your preference, whether you prefer a slightly tart or a sweeter taste..
Gently heat up the gelatine until completely dissolved. Ensure to stir it with the wooden spoon during the process.
Add the gelatine to the red currant juice. Let the mixture cool down and lightly thickened.
Whip the 35% cold whipping cream until it forms a slightly sturdy peak when you lift the beaters or whisk out from the bowl. Remember, the colder the cream, the easier and more successful it will whip, resulting in the lightest whipped cream possible. Achieving this peak consistency indicates the perfect texture for your whipped cream - creamy, smooth, and just right.
Add the currant gelatine to the whipped cream.
Place the sponge cake back into the springform. Remember to line the bottom with the parchment paper.
Pour the currant mixture over the cake. Spread the whipped cream evenly.
Refrigerate the cake over night or at least for 8 hours.
When ready to serve, remove the sides of the pan and peel away the parchment. Slide a long, thin knife between the bottom of the pan and the parchment covering the brownie bottom and release the cake, placing the cake on a serving plate, and carefully peeling away the paper.
Top cake with white and red currants fruits and leaves for color and flavor explosion.
To get neat slices, dip the knife in warm water before slicing.
Enjoy it!
Nutrition Facts per One Slice 💗
Calories 236 | Fat 4.9 g \ Saturated Fat 2.6 g\ Cholesterol 58 mg\ Sodium 37 mg\ Total Carbohydrate 30.3g\ Dietary Fiber 1.9g\Total Sugars 19.1g\ Protein 16.1 g \ Vitamin D 4 mcg\ Calcium 324 mg\ Iron 1 mg\ Potassium 155 mg