Even if you don’t have currants, keep an eye on this recipe anyway because it can also serve as a light version of the traditional Red Velvet. The mascarpone cream of this version is much lighter and fresher than the traditional fresh cheese buttercream in Red velvet cakes. It also has no butter and has very little sugar. And if you add any fruit, currants, strawberries, raspberries, it will be so fresh and pleasant that you can not eat just a piece!
It just unbelievable that I had to crash my ankle to have time for writing for the blog 🙂 By the way, let me tell you a little about my clumsiness, well I would not rate this as clumsiness, it was a full-fledged accident and this time it hasn’t been my fault. Well, I slipped entering the shower because it was wet and with traces of the liquid I use to clean it. And when I felt I trapped my right leg with my foot bent back under my entire body. My God, I had never experienced such pain before. I thought I had broken my foot or my ankle or all at once.
But luckily and according to my doctor, my bones are very strong (see?! Don’t say drinking milk is useless, because I drink it in liters and see how it helps!) and I only have a bruise and a sprain in several tendons So, although I feel super stupid for having had such a silly accident, I am actually happy because it could have been much worse and I have gone out of the hospital only with painkillers and a couple of crutches. And I’m recovering super fast, on the third day I have already put my foot on the floor and on the fourth I am already walking without crutches.
But I don’t leave the house, I can’t drive and it is better that I don’t try the adventure of going by train to the office. Nevertheless I keep working, I have my laptop at home and I work from here because in this company everything is always urgent and you can not afford to be on sick leave even if you can not walk …
I still have a little time for the blog, and also as I am extremely bored at home this time I am writing with motivation. I am about to lose my mind, I want to be able to walk well, to go for a run and go to the street !! I can’t stand being on the couch, take me out!! Does it happen to you too? People tell me, just relax and watch TV, but no way I am not even turning it on! Let’s see if I am jumping soon and I will have to make a cake to celebrate the recovery 🙂 Meanwhile I let you enjoy this recipe and be very careful on the shower !!
Redcurrant layer cake
- FOR THE CAKE LAYERS:
- 340 g flour
- 1 Tbsp unsweetened cocoa powder
- 300 g icing sugar
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp of baking soda
- 3 eggs
- 300 ml of soft vegetable oil
- 280 g plain yogurt without sugar
- 1 tsp red food dye in paste
- FOR THE CREAM:
- 500 g mascarpone
- 100 g whipping cream (very cold)
- 75 g icing sugar
- 2 tsp lemon zest
- 4 Tbsp lemon juice
- 250 g quark
- Freeze-dried redcurrant powder or red powder food coloring for decoration
- 300 g fresh redcurrants (plus an extra handful to decorate)
Preheat the oven to 170ºC and grease 3 baking pans of 20 cm in diameter. In a bowl sift the flour with the cocoa and add the rest of the dry ingredients. In another bowl, mix all liquid ingredients by whisking until well combined.
Add in the dry ingredients in 2 additions, mixing until there are no lumps of flour. Pour the batter into the pans divided in three equal parts. Bake for about 35 minutes, in any case, check that they are well cooked by pricking the biscuits with a stick and checking that it comes out dry. Remove from oven and let cool on a rack before unmolding.
Wash the redcurrants and separate from the stalk about 200 g. Reserve the rest with stalk to decorate. With the mixer and the rod attachment, beat the mascarpone with the cream and sugar until creamy, about 1 minute. Add the quark, juice and lemon zest and continue beating until the cream thickens.
Refrigerate a third of the cream and use the rest to fill between layers. Place a layer of sponge cake as a base and place a cake ring around it. Cover with ⅓ of the cream and distribute currants over it. Cover with another layer of sponge cake and repeat the same step of covering with cream and currants. Top with the last layer of cake and refrigerate the cake for about 2 hours to harden.
Remove the cake from the fridge and remove the cake ring. Frost the entire cake with the cream you reserved. To make the decoration in red you need a clean wide brush. Dip the brush in the red powder and gently pass it through the areas you want to decorate to create the effect of brush in the cream. Decorate with the redcurrants that you kept.
If you are not going to consume it immediately, keep the cake in the fridge.