…known as” Porzeczkowiec” on mojewypieki, where I first spotted it.\u00a0 I love everything that contains blackcurrants and I happened to have a jar of\u00a0 currant\u00a0 jam in the pantry, so I made it yesterday. To be fair, I started the day before yesterday, I’ve made the sponge as in the recipe, totally cocked it up, wasted the time and ingredients, chucked it and yesterday made it my way. I made the sponge the way I always make it, the Bozena way( 4 eggs, 4 tbsps of plain flour, 2 tbsps of potato starch, 1 tsp of baking powder, a glass of sugar, 2 tbsps of cocoa). And it worked, as always. I cut the sponge in half, lightly drizzled cassis liqueur all over it( can’t really taste in, but it’s light and moist). Half of the 450g jar of blackcurrant jam went on the bottom layer. Then the Philadelphia layer; 200 g of soft butter with 5 tbsps of icing sugar and about 400 g of Philly and whipped into a yummy, calorific goodness. Onto the jam. The second sponge, jam. Then 500 ml of double cream- this is the big tray of cake, half of it is going to Ewa’s tomorrow- 2 tbsps of icing sugar, some vanilla paste and 4 tbsps of mascarpone whipped again. Neatly onto the jam, lots of grated chocolate on top.<\/p>\n
Lovely cake, light and luxurious, no idea how calorific, but I’m not losing sleep over these things normally.\u00a0 Will be made again.<\/p>","protected":false},"excerpt":{"rendered":"
…known as” Porzeczkowiec” on mojewypieki, where I first spotted it.\u00a0 I love everything that contains blackcurrants and I happened to have a jar of\u00a0 currant\u00a0 jam in the pantry, so I made it yesterday. To be fair, I started the day before yesterday, I’ve made the sponge as in the recipe, totally cocked it up, … Continue reading Blackcurrant and cream cake.<\/span>