Blackcurrant Cake

You must have a butter-enriched dough base prepared the day before.
baked
cake
dessert
vegetarian
Ingredients
Servings
9
Measurement units

Ingredients

  • 900 gbutter-enriched dough
  • 100 gblackcurrant jam
  • 100 gfresh blackcurrants
  • 100 gbrown cane sugar
  • 100 goats soaked in beer and then cooked until tender
Nutritional Information

Per serving

Calculated for 9 servings

Calories
406 kcal
Protein
5.7 g
Fat
12.4 g
Carbohydrates
68.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Butter the Kougelholp mold so that the cake, which tends to stick to it, can be unmolded easily. It can be made in any type of mold, but it looks attractive in an Alsatian-style mold.
  2. Divide the butter-enriched dough into as many portions as needed to fill the mold. Keep in mind that the balls should not touch each other, to allow them to rise properly during resting.
  3. In principle, make about 9 portions of about 100 g each, although they may weigh a little more or less.
  4. Flour your hands and shape the portions into balls.
  5. Using your thumb, make a deep cavity in the center of a ball, all the way to the bottom. Fill it with blackcurrant jam, making sure it does not reach the top, and seal the edges of the cavity by pressing them with your fingers.
  6. Repeat the process with all the portions.
  7. In a bowl, mix the fresh blackcurrants, brown sugar, and the beer-soaked and cooked oats. If you do not have oats, you can substitute them with cooked wheat bought in a shop or with chopped walnuts and chocolate chips.
  8. Place 3 pieces of dough in the mold, slightly separated from one another so they can rise, and distribute the fresh blackcurrant mixture over and around the sides.
  9. Next, arrange three more pieces of dough, separated, and again distribute the fresh blackcurrant mixture over and around the sides.
  10. Finish placing the remaining three pieces of dough, separated, and again distribute the fresh blackcurrant mixture over and around the sides.
  11. Let the whole thing rest, covered, for 1 hour and a half, or until the pieces have doubled in volume and are close to the edges of the mold.
  12. When there is half an hour left before baking, preheat the oven to 200 ºC.

Baking

  1. Bake the cake at 200 ºC for 25 minutes.
  2. Lower the oven temperature to 170 ºC and continue baking for 25 more minutes. If the cake browns too much, cover it with aluminum foil.

Finishing

  1. Once baking is finished, remove the cake from the oven and let it cool slightly.
  2. When the cake pulls away slightly from the sides, unmold it carefully.
  3. Serve warm.
Recommendations & Tricks
  • It can be made in any type of mold, but it looks attractive with an Alsatian-style mold.
  • If you do not have oats, you can substitute them with cooked wheat or with chopped walnuts and chocolate chips.
  • GRANO: it is cooked wheat.
  • STREUSEL: it can also be made with 100 g fresh blackcurrants, 100 g brown cane sugar, 100 g chopped walnuts, and 30 g chocolate chips.
Original recipe
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    Blackcurrant Cake | The Catalan Table