Blackcurrant is one of my favorite fruits, I like to use it simply as a confit or gelée to preserve its taste, and associate it with more neutral flavors like vanilla, almond, pistachio… that will bring roundness on the palate and soften the sourness of the fruit.

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This cake is made of:

  • almond cake “Pain de Gênes”
  • almond and green lemon crunch
  • blackcurrant confit
  • ladyfingers sponge (soaked with blackcurrant syrup)
  • vanilla and green lemon mousse
  • blackcurrant glazing

Almond cake

This is a light version of the cake traditionally called “pain de Gênes” is made with almond paste (please check Essentials page) is very moist and has a delicate taste of almond. There are many recipes and this is one of my favorites, but not the easiest… It’s a bit different from the one I provided in the Essentials, as it has extra egg whites, whipped like a meringue and added to the batter, which makes it lighter. You can of course prepare it in advance and keep it in the freezer in an airtight container.

Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Resting Time 0 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine French
Servings 12 slices
Calories 138 kcal

Equipment

  • Scale
  • Sieve
  • Food processor with S-blade
  • Stand mixer with whip
  • Saucepan
  • Spatula
  • Mixing bowls
  • Round stainless steel ring (22cm diameter, minimum 4cm height)
  • Baking paper or silicone mat
  • Angled spatula

Ingredients
  

  • 140 g Eggs Around 2.5 eggs, at room temperature
  • 140 g Almond paste The raw version, homemade, check Essentials page
  • 45 g Clarified butter
  • 1 g Table salt
  • 27 g Flour Type 55 if available
  • 1.7 g Baking powder Use precision scale
  • 52 g Egg whites Less than 2 whites, at room temperature
  • 1 pinch Table salt For the egg whites
  • 17 g Granulated sugar For the egg whites

Instructions
 

  • Bring the eggs and the egg whites (SEPERATELY) to room temperature.
  • Bring the almond paste to room temperature (if it was refrigerated). You can place it in the microwave for a few seconds at 400/600W.
  • Preheat the oven at 165°C.
  • Prepare a double boiler (Bain-Marie) large enough to contain the bowl of the stand mixer.
  • Sieve the flour TOGETHER with the baking powder.
  • Place the almond paste with the eggs in the bowl of the food processor equipped with the S-blade. Mix until getting a smooth texture.
  • Pour them into the bowl of the stand mixer.
  • Heat the mixture in the double boiler until reaching 55°C.
  • Whip it (using the stand mixer) at high speed until it cools down completely and forms a "ribbon"*.
  • Meanwhile, melt the butter with the salt at 50°C.
  • Place (approx.) half of the almond paste and eggs mixture in a mixing bowl.
  • Use the spatula to add the flour and baking powder to the half of the mixture.
  • Add the butter to the other half, using a spatula: you can start by adding 2/3 spoons of the mixture to the butter, combine energetically, then pour on the rest of the almond paste mixture and combine gently.
  • Whisk the egg whites with the pinch of salt and add the sugar in three times until it forms a soft peak on the whip (a meringue).
  • Finally combine gently the three mixtures (the one with the flour, the one with the butter and the egg whites) using the spatula.
  • Grease the ring and place it on a tray lined with parchment paper or silicone mat.
  • Pour evently into the ring using the angled spatula (it should be around 1.5cm thick).
  • Bake for 15 minutes (check the doneness with a toothpick it has to come out clean).

Notes

Please refer to the Montage section below to see the use of this preparation.
*Check Essentials
Keyword Almond, Batter, Sponge

Streusel for almond crunch

The streusel is very simple to realize, and adds a nice texture and taste to the cakes. It can be used plain to decorate them, or mixed with chocolate to form a crunchy base, or mixed with praliné / almond butter… and spread over any moist cake. You can freeze it raw (better) or cooked (but you will need to warm it for a couple of minutes before using it.

Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine French
Servings 150 g

Equipment

  • Scale
  • Stainless steel mixing bowl

Ingredients
  

  • 40 g Butter
  • 40 g Almond powder
  • 40 g Flour
  • 40 g Cassonade Unrefined cane brown sugar
  • 0.5 g Fleur de sel French sea salt

Instructions
 

  • Bring the butter cut into cubes to room temperature.
  • Combine with the almond powder, salt and cassonade sugar.
  • Add the flour and combine.
  • Break into pea size pieces and chill for at least 30 minutes.
  • Bake for 10 minutes at 150/160°C until getting golden color.

Notes

  
Keyword Crunch, Streusel

Almond and green lemon crunch

This crunch is made with almond “Duja” (almond butter with icing sugar, please check Essentials page)  and  streusel. You can prepare it in advance and store it in the fridge, but preferably add the streusel at the last minute.

Print Recipe
Prep Time 10 mins
Resting Time 0 mins
Total Time 10 mins
Course Dessert
Cuisine French
Servings 12 slices

Equipment

  • Scale
  • Saucepan
  • Stainless steel mixing bowl

Ingredients
  

  • 35 g Almond Duja Mix of almond butter and icing sugar*.
  • 25 g White chocolate Opalys 33% of Valrhona
  • 1 piece Vanilla pod
  • 1 piece Green lemon
  • 45 g Streusel
  • 10 g Feuilletine flakes "Gavottes" biscuit available in supermarket**

Instructions
 

  • Melt the chocolate at 45°C using double boiler or microwave (not recommended).
  • Scrap the vanilla pod and zest 1/4 of the green lemon and add to the warm chocolate.
  • Add the almond Duja.
  • Add the feuilletine flakes and the streusel and combine.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
** Please refer to the Ingredients page.
Keyword Almond, Crunch

Ladyfingers sponge

We all know the ladyfingers, these long biscuits traditionally used to prepare tiramisu and charlottes. I like to use them in tarts and entremets, soaked with light syrups, to add a moist texture and also to make the desserts lighter.

Ladyfingers sponge

We all know the ladyfingers, these long biscuits traditionally used to prepare tiramisu and charlottes. I like to use them in tarts and entremets, soaked with light syrups, to add a moist texture and also to make the desserts lighter.

Print Recipe
Prep Time 10 mins
Cook Time 8 mins
Resting Time 0 mins
Total Time 18 mins
Course Dessert
Cuisine French
Servings 1 circle
Calories 70 kcal

Equipment

  • Scale
  • Sifter
  • Stand mixer with whip
  • Spatula
  • Piping bag with 7mm round nozzle

Ingredients
  

  • 35 g Egg white The white of a medium egg, at room temperature
  • 1 pinch Salt
  • 20 g Egg yolk The yolk of a medium egg
  • 22 g Granulated sugar
  • 12 g Flour
  • 12 g Corn starch

Instructions
 

  • Preheat the oven at 210°C.
  • Sift the flour with the corn starch.
  • Place the egg whites (at room temperature preferably) in the bowl of the stand mixer equipped with the whip.
  • Whisk the egg whites with the salt and add the sugar in three times until it forms a soft peak on the whip (a meringue).
  • Add the egg yolk and use the spatula to combine gently, in order not to "break" the egg whites meringue.
  • Add the flour and corn startch using the spatula and make sure it's perfectly combined to the eggs mixture, without overworking the batter.
  • Pour the mixture into the piping bag, and pipe a 18cm circle, starting in the centre and spiralling out towards the edge.
  • Bake for 8 minutes.
  • Let it cool.

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
 
Keyword Batter, Ladyfingers, Sponge

Blackcurrant syrup

I chose to flavor the syrup with blackcurrant puree and green lemon zests and juice, but you can adapt it to your cake and flavor it with any other fruit purée, citrus zests, Rhum, Kirch, vanilla, cocoa powder…

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 0 mins
Total Time 10 mins
Course Dessert
Cuisine French
Servings 115 ml
Calories 195 kcal

Equipment

  • Scale
  • Saucepan

Ingredients
  

  • 25 g White sugar
  • 50 g Mineral water
  • 10 g Green lemon juice
  • 30 g Blackcurrant puree

Instructions
 

  • Mix all the ingredients in a saucepan and bring to boil. Warm it before using it

Notes

Please refer to the Montage section below.
Keyword Blackcurrant, Syrup

Blackcurrant confit

This confit is really easy to prepare, but its taste depends on the quality of the fruit puree. You can get it from shops selling bakery ingredients, either frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen puree.

Print Recipe
Prep Time 5 mins
Cook Time 1 min
Resting Time 1 hr
Total Time 1 hr 6 mins
Course Dessert, Snack
Cuisine French
Servings 12 slices
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Silikomart mold Universe 18 cm diameter
  • Cling wrap

Ingredients
  

  • 100 g Blackcurrant puree
  • 36 g White sugar
  • 3 g Pectin NH
  • 6 g Green lemon juice
  • 50 g Fresh blueberries

Instructions
 

  • Heat the blackcurrant puree in the saucepan.
  • Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
  • Bring to boil and continue cooking for 1 minutes and stir from time to time.
  • Add the lemon juice.
  • Pour into the mould, add the fresh blueberries and let it set in the freezer for at least 1 hour.

Notes

Please refer to the Montage section below.
* Please refer to the Tips page.
Keyword Blackcurrant, Blueberries, Confit

Vanilla and green lemon mousse

This “chantilly” chocolate mousse has a texture a bit dense and dry with a strong chocolate taste. That’s why I chose to use it for this tart to balance the tangy blackcurrant confit and juicy fresh blueberries. It’s important to respect the temperatures when realizing this mousse. In general I start whipping the cream (at medium speed) just before adding the hot cream to the chocolate. And after mixing the ganache with the blender, I place the bowl on a freezer pack and stir to cool it quickly. If the whipping cream is ready before the ganache is cold enough, place it in the refrigerator. If the ganache is too cool by the time the whipped cream is ready, reheat it in the double boiler.

Print Recipe
Prep Time 15 mins
Cook Time 5 mins
Resting Time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert, Snack
Cuisine French
Servings 12 slices

Equipment

  • Scale
  • Mixing bowl
  • Saucepan
  • Zester
  • Spatula
  • Hand blender equipped with the whisk
  • Quenelles mold of Silikomart (if avaialble)

Ingredients
  

  • 2.25 g Gelatin Use precision scale, more than 1 sheet. Gold strengh (200 bloom)*
  • 168 g White chocolate Opalys 33% of Valrhona
  • 75 g Whipping cream 35% millk fat
  • 1 piece Green lemon Small
  • 1 piece Vanilla pod
  • 150 g Whipping cream To be whipped, well chilled

Instructions
 

  • Place the bowl and the whisk of the hand blender in the freezer.
  • Soak the gelatin in cold water for 15 minutes.
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded). The temperature of the chocolate must not exceed 55°C.
  • Heat the smaller portion of whipping cream (without boiling it).
  • Add the green lemon zests, and the split vanilla pod. Cover and let it infuse for 10mn.
  • Strain the cream (make sure to scrap the vanilla pod properly) and bring to boil.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the liquid into the chocolate (make an emulsion)*
  • Wring gently the gelatin and dissolve it in the ganache.
  • Mix with the hand blender to smoothen the ganache.
  • Place the rest of the whipping cream in the cold bowl.
  • Whip it until until it's just lightly whipped and gets a mousse texture. Do not over whip it.
  • When the ganache reaches 45/48°C, fold in 1/3 of the whipped cream. Gently fold in the remaining cream using a spatula.
  • Use immediately.

Notes

Please refer to the Montage section below.
*Please refer to Essentials page.
Keyword Chocolate, Lemon, Mousse

Blackcurrant frosting

This frosting is made of fruit purée which adds a nice flavor to the cake, and is not sweet (like most of frostings). I prefer to use a mix of pectin / gelatin (instead of gelatin only) to have a softer frosting.

Print Recipe
Prep Time 5 mins
Cook Time 1 min
Resting Time 1 hr
Total Time 1 hr 6 mins
Course Dessert, Snack
Cuisine French
Servings 500 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Mixing bowl
  • Cling wrap

Ingredients
  

  • 150 g Blackcurrant puree
  • 140 g Mineral water
  • 10 g Pectin NH
  • 160 g White sugar
  • 10 g Green lemon juice
  • 2 g Gelatin Gold strengh (200 bloom)*

Instructions
 

  • Soak the gelatin in cold water for 15 minutes.
  • Heat the blackcurrant puree and the water in the saucepan.
  • Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
  • Bring to boil and continue cooking for 1 minutes and stir from time to time.
  • Add the lemon juice.
  • Wring gently the gelatin and dissolve it in the hot mixture.
  • Use at 40°C on a frozen cake.

Notes

Please refer to the Montage section below.
* Please refer to the Tips page.
Keyword Blackcurrant, Blueberries, Confit

Montage

I used the Silikomart mold Universe 18 cm:

Once the almond cake is cooled, cut a circle of 17cm diameter. It should be ideally 1.8cm thick (trim it if needed).

Spread on it a thin layer of the almond crunch (it should be soft enough to facilitate this step).

Trim the edges of the frozen confit disc to make its diameter 17cm. 

Do the same for the ladyfingers sponge. Reheat the syrup and punch the sponge with it using a basting brush.

Pour the green lemon mousse in the mold for about 4cm.

Place the frozen confit disc and then the soaked ladyfingers sponge and press it gently on the confit. Cover with mousse (about 1cm). 

Place the cake and almond crunch disc and press it. Remove the excess mousse using the angled spatula.

Let it set in the freezer for at least 6 hours.

When ready, reheat the blackcurrant frosting at 30/40°C and glaze the frozen cake with it. Before glazing my cakes, I always place them on a bowl of a smaller diameter placed itself on a baking tray. This allows the frosting to flow properly on the sides of the cake. 

Decorate it to your liking. Let it defreeze in the refrigerator for at lease 6 hours.

Bon appétit!