Name: Blackcurrant Cake
Yield: 4 servings
Ingredients: 900 g enriched dough with butter (1); 100 g blackcurrant jam; 100 g fresh black currants; 100 g brown cane sugar; 100 g soaked oats in beer and then cooked until tender (2) - or GRAIN, which is cooked wheat (3) - or a kind of STREUSEL (4)

Blackcurrant Cake

A soft and balanced cake with butter-enriched dough, filled with blackcurrant jam, and topped with a shiny layer of fresh, juicy currants.

Ingredients

Servings:

Ingredients

900 genriched dough with butter (1)
100 gblackcurrant jam
100 gfresh black currants
100 gbrown cane sugar
100 gsoaked oats in beer and then cooked until tender (2) - or GRAIN, which is cooked wheat (3) - or a kind of STREUSEL (4)

Nutritional Information

Per Serving (Approx.)

Calories

1807 kcal

Protein

6 g

Fat

184 g

Carbohydrates

42 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Granola prepared with cooked wheat: cook dry wheat in abundant boiling water until al dente, strain and set aside.
Prepare the streusel, a sweet and crunchy topping, with flour, butter, and sugar, combining the ingredients until a coarse crumb texture is achieved.
Generously butter the Kougelhopf mold to ensure easy unmolding, as this cake tends to stick. Although any type of mold can be used, the Alsatian type is more visually appealing.
Divide the butter-enriched dough into portions suitable for filling the mold, ensuring that the balls do not touch each other to allow for proper rising during the resting period.
Flour your hands and shape the dough portions into balls.
With the thumb, create a deep cavity in the center of each dough ball, without piercing it completely. Fill the hole with currant jam, ensuring it does not reach the surface, and seal the edges of the hole by pressing with your fingers.
Repeat the process with all portions of dough.
In a bowl, mix fresh currants with brown sugar and fermented, cooked oats. If you don't have oats, you can substitute them with cooked wheat, which can be purchased in stores, or with chopped nuts or chocolate chips.
Place three pieces of dough inside the mold, spaced slightly apart to allow room for growth. Then, pour the fresh currant mixture over the top and sides.
Distribute three more pieces of dough in the same manner, also spaced apart, and once again pour the fresh currant mixture over the top and sides.
Finish placing the remaining three pieces in the same manner, always separated, and again sprinkle the mixture of fresh currants over the top and sides.
Let rest covered for 1 hour and 1/2 or until they have doubled in volume and nearly reach the edges of the mold.
When there are 30 minutes remaining until baking, preheat the oven to 200ºC.
Bake the cake at:
200ºC for 25 minutes.
Lower the oven temperature to 170ºC and continue baking for an additional 25 minutes. If it browns too much, cover the cake with aluminum foil.
Once baking is complete, remove it from the oven and let it cool slightly. When the cake starts to pull away from the edges, carefully unmold it. Serve warm.

Recommendations & Tricks

When preparing enriched dough with butter, ensure that the butter is cold and cut into small cubes to achieve a flaky texture in the pastry.
To enhance the flavor of fresh blackcurrants, macerate them for a while with a bit of brown sugar before adding them to the pie.
If using streusel on the surface of the cake, add a small amount of oats macerated in beer to provide an additional layer of flavor and crunch.