Sponge Cake with Blackcurrant
Incredibly tasty, beautiful, with an original look! This blackcurrant cake will delight everyone at the festive table with its flavor, brightness, and wonderful aroma. It’s multi-layered, with an exquisitely delicate cream-and-curd frosting, juicy thanks to the soak, and it literally melts in your mouth!
Updated : 07 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
3
Chicken eggs
0.25 teaspoon
Salt
200 grams
Sugar
1 teaspoon
Vanilla sugar
100 grams
Butter
80 milliliters
Vegetable oil
350 grams
Wheat flour
10 grams
Baking powder
1 teaspoon
Baking soda
300 grams
Black currant
150 grams
Walnut
Cream
500 grams
Curd
250 grams
Sour cream
300 milliliters
Heavy cream
100 grams
Powdered sugar
1 teaspoon
Vanilla sugar
Pour-over
100 grams
Black currant
1 teaspoon
Cornstarch
1 tablespoon
Sugar
Soaking
0.7 cup
Tea
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a blackcurrant cake? Prepare the ingredients. Peel the walnuts in advance, chop them, and toast in a dry skillet. If the berries are frozen, thaw and drain off excess juice. Preheat the oven ahead of time (10-30 minutes before you start) so it reaches the right temperature.
Step 2
I mix all the batter at once and bake three layers one after another - mine all rose well and turned out fluffy. You can bake the layers at the same time in three pans. If you have only one pan, make the batter in batches for each layer so they all turn out equally fluffy. Take a large bowl. Crack in the eggs, then add 1/4 tsp salt.
Step 3
Beat the eggs with a mixer.
Step 4
Add 1 tsp vanilla sugar, then add the sugar.
Step 5
Beat on high speed until the mixture is smooth and pale/whitish.
Step 6
Pour in the vegetable oil.
Step 7
Add the melted butter and mix well.
Step 8
Place 300 g blackcurrants in a suitable container and blend into a berry purée.
Step 9
Transfer the purée to the bowl with the egg mixture.
Step 10
Mix until smooth - the batter will become a bright blackcurrant color.
Step 11
Put the wheat flour into a deep bowl, add baking soda and baking powder, then sift this dry mixture into the bowl with the wet base. Stir first with a spoon.
Step 12
Then mix with a mixer - this helps prevent flour dust around the appliance.
Step 13
Add the pre-toasted, chopped walnuts to the bowl.
Step 14
Mix the batter to the right consistency. It shouldn’t be too thick.
Step 15
Transfer 1/3 of the batter into a suitable pan. Line the bottom with parchment, wrap the outside with foil, and let it sit for 10-15 minutes so the batter levels out. Then place the pan into an oven preheated to 175-180°C (347-356°F).
Step 16
Bake the layer for about 40 minutes. Then bake two more layers the same way, one after another. Adjust time and temperature for your oven.
Step 17
Cut each sponge layer into two equal halves.
Step 18
Start making the cream. Put the curd (tvorog) into a deep bowl, add sour cream and vanilla sugar.
Step 19
Blend until smooth and paste-like.
Step 20
Pour cold 33% heavy cream into a deep bowl, add powdered sugar, and mix on low speed.
Step 21
Add 7 Tbsp of the whipped cream to the curd mixture and mix well.
Step 22
Transfer the prepared curd mixture into the bowl with the cream.
Step 23
Mix well, then refrigerate the cream for 20-30 minutes.
Step 24
Start assembling the cake. Place the first layer into a ring mold. Soak it with 3 Tbsp sweet tea.
Step 25
Fill a piping bag with the cream and pipe it over the sponge layer. Assemble the whole cake the same way with all layers, then refrigerate for 2-3 hours.
Step 26
Remove the cake from the fridge and release it from the ring.
Step 27
Spread the remaining cream over the sides and top of the cake.
Step 28
Smooth into an even layer and refrigerate for 30 minutes.
Step 29
Start making the blackcurrant topping from fresh blackcurrants blended and strained through a sieve.
Step 30
Pour 50 ml (about 3 Tbsp + 1 tsp) of the blackcurrant juice into a saucepan, add sugar, cornstarch, and mix.
Step 31
Set the saucepan on the stove and, stirring constantly, bring the juice to a boil. Remove from the heat and let the topping cool slightly.
Step 32
Pour the topping around the edge of the cake, then decorate the top with sprinkles and fresh blackcurrants.
Step 33
Enjoy your tea time!
Author note
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