Homemade cake, so moist, so you don’t have to worry too much about cooking. I have currant jam, my mother’s, homemade. I decided to stir up the Negro, in the foam :)

The recipe is old, time-tested, hundreds of times prepared and kilograms of food eaten :) I made a small cake, took a baking dish with a diameter of 18 cm, and made 2 layers in it. Therefore, if you want a bigger cake, increase the amount of products.

So:
1 egg
0.5 cups sugar
0.5 cups kefir
0.5 cups jam (I used currant jam)
0.5 teaspoons of soda (quench with vinegar)
1 cup flour
poppy seeds (or nuts, or raisins, or nothing :))
80g powdered sugar
400g sour cream (thicker)

In general, any jam can be, but the sweeter it is, the less additional sugar needs to be added, although if you like very sweet cakes, add the entire portion (my jam is ordinary, not super-sweet, so I added sugar according to the recipe).

Knead the dough: here, as written, in the same order, everything in a bowl and put it: lightly beat the egg with sugar, add jam and kefir, in a spoon put out the soda(for those who don’t know: baking soda is put into the dough to make it fluffy and loose (nowadays, baking powder, also known as baking powder, is often used for the same purposes, but I think soda is better for this cake, because the mixture soda-jam-sugar-kefir allow the dough to bubble, or something, because of which the cakes rise during baking, become soft and airy.) So, they extinguish the soda so that later in the finished baked goods there are no unpleasant, undissolved lumps. Approximate proportions: 1 to 1, so in our case, for half a teaspoon of soda, take half a teaspoon of vinegar or lemon juice (I used the old fashioned way to pour the most common acetic acid 70%, someone says that it is better to pour apple or balsamic vinegar , it seems like it will taste better. You do this: put soda in a spoon, drip vinegar on top, then everything starts to hiss and foam, when it stops foaming, you can pour it into the dough.) Stir. Pour in the flour (smart books and smart people advise always sifting flour for baking through a sieve, as if this enriches it with oxygen, which makes the baked goods tastier. Sometimes I do this too, but here you don’t have to show off, just sprinkle it in just like that :) ). Mix again. Next, add everything to your liking: some people want nuts, others maybe raisins, others, like me, want poppy seeds, you can add a little zest, orange or lemon. The proportions of such additives are also individual, as you wish. But, if this is your first time baking a cake, I’ll give it a go, for sure!

For the above dough proportions:
- if nuts (before pouring into the dough, chop with a knife or crush with a rolling pin so that there are not very large pieces) - half a glass
- if poppy seed - half a glass
- if raisins - half a glass
- if zest - half a teaspoon

I hope it will be useful to someone :)

Mix everything again. Line the mold with baking paper; if not, grease the mold with butter and sprinkle with flour or breadcrumbs. You can pour out all the dough at once, or bake several cakes. Bake in the oven at 180C for 30 minutes, check for readiness with a toothpick or match (poke it in the center, pull it out, the tip is dry - the cake is ready). Remove from the mold and let cool. If you baked one large cake, cut it in half crosswise.

Cream: In a bowl, mix sour cream with powdered sugar, stir well. Ready!

Assembling the cake: Place one cake on a plate, spread with cream (pour in exactly half of the entire portion of cream), place the second cake on top and brush with the remaining cream. Grease the sides of the cake too. If you wish, you can sprinkle something on top (nuts, the same poppy seeds, you can throw a little berries), well, kind of decorate it :) I left it like that.

In a good way, the cake should be allowed to stand for at least half an hour so that it is soaked. I couldn’t wait, I immediately cut off a piece. I ate it and cut some more... With an effort of will I forced myself to put the cake in the refrigerator, out of sight, otherwise I would have finished it in one place :)

Bon appetit! If you have any questions, you are welcome!

This recipe for a cake called Negro in foam and her story was sent to our culinary blog Alena Malish from Minsk ().

“When I was a very little girl, my dad prepared a cake made from currant jam with sour cream that was simply magical in my opinion: so airy and sweet. For some reason, it’s always baked just like that, for no reason. And the recipe was written on an old napkin.

Time passed, I grew up and was already preparing Napoleon and Ryzhik myself. But then I remembered that “Negro in Foam” and I decided to please my parents. Just like that... I dumped all the ingredients written down on a napkin into a pile, beat them, poured them into the mold and waited. I've been waiting for an hour, two... But there's no trace of anything like dad's cake in the oven. She probably didn't add enough flour. The parents choked, but ate. The second attempt was also unsuccessful: well, I didn’t know that in order to extinguish the soda in kefir you need to wait time.

Another time, I decided to do like dad and poured the dough not into the mold, but onto a baking sheet; as a result, there was very little dough and my cake burned. Mom was happy for a long time while she tried to wash my culinary masterpiece. Deciding that I had enough experimenting, I started baking other cakes. Since I love to cook and always need to surprise me with something, I have perfectly mastered the recipe for Kyiv cake, Napoleon cake, Leningrad cake, Bird's milk and many others.

More than 10 years have passed since then and I’m finally ready to bake IT. And I even baked it, and it even turned out something similar, but not the same... It came out a bit crooked and lopsided. That's it, I decided that's enough!

A couple of months ago, my husband decided to give me a birthday present - bake a cake and asked me which one was my favorite. I told him this story, but asked him not to risk it.

He didn’t listen to me, took the recipe for the Negro cake in foam, my three-year-old son, and my boys went into the kitchen. The son said that he would bake the birthday cake himself and took out the largest pan and mixer.

We didn’t argue with him; we know it’s useless, he really loves fiddling with dough. Dad served him food, and he whipped it and excitedly told him that he was baking a cake for his mother. I poured it into the mold myself. Then I whipped the cream myself.

Honestly, I didn’t believe that anything would work out. But in the morning at breakfast, a Negro cake in foam, crookedly studded with candles, was placed on the table in front of me. Temochka decorated it himself :) You won’t believe it, but the cake turned out to be the same one from childhood..."

Cake with currant jam is easy to prepare and suitable for a modest tea party with friends and family, or as a family breakfast. I usually have this or something similar for breakfast. For a good mood for the whole day, for feeling full until lunch, for... and just like that!

Currant jam gives the cake a pleasant sourness and a bright, beautiful color. In addition to boiled condensed milk, I also like just sour cream with sugar or currant jam as a cream. Chocolate icing on the surface is not necessary, but it is still a very harmonious addition to this simple homemade cake.

For the crust dough, combine and beat eggs with sugar. Then add vegetable oil and beat again.

Combine the resulting mass first with flour and baking powder, and then with currant jam.

Stir until smooth and beat.

You can bake a tall piece and then cut it into two parts, but it’s faster to bake a short piece.

For example, in a rectangular pan of approximately 20x30 cm, the baking time at 180 degrees was only 20 minutes.

Cut the workpiece in the middle into two parts. Coat the surface of one part of the cake with boiled condensed milk and cover with the second part on top.

For the glaze, mix sour cream with sugar and cocoa powder.

While stirring, bring the mixture to a boil, immediately reduce the heat and simmer for a couple more minutes on the lowest setting. Don't stop stirring! The result will be a shiny thick glaze with a chocolate flavor and slight sourness.

Apply this glaze directly onto the surface of the cake while hot.

Basically, the cake with currant jam is ready! But if the soul requires it and there is a skill, then decorate it.

I don’t have the ability to decorate properly, but a bowl of cornflakes caught my eye on the table...

Simple cornflake flowers made homemade cake with blackcurrant jam more fun.

Cake "Currant"

Cake "Currant" very simple in composition and preparation, light and very tasty cake. A cake with currant jam is being prepared. I once tried replacing jam with cherry jam, but I advise you not to experiment with jam, since the soda contained in the ingredients should be quenched by acid, which may not be enough in another jam.

Ingredients:

Cake "Currant"

For the test:

• 1 cup currant jam
• 1 cup of sugar
• 1 tbsp. spoon of soda
• 3 eggs
• 1 cup sour cream
• 3 cups flour
• salt a pinch

For cream:

• 500 grams of sour cream - it’s better to take village sour cream.
• 1 cup of sugar

or

• 2 cans of boiled condensed milk
• 200 g butter

I advise you to accurately test the ingredients of the cake dough in order to Cake "Currant" It turned out a beautiful chocolate color.

How to cook step by step photo recipe

Cake "Currant" step by step recipe

In a deep bowl, mix jam, sugar, soda. Leave everything for 2 hours.

During these two hours, our soda will be extinguished.

Beat 3 eggs in a mixer.

Add sour cream and beaten eggs to our jam mixture.

Mix everything neatly

Sift 3 cups of flour into the mixture.

Mix until the dough is not thick.

Grease the bottom of the baking dish with vegetable oil and sprinkle with semolina. Spoon the dough into the pan and level it with a knife.

Attention ! Do not grease the sides of the mold with oil.otherwise the dough will roll around the edges and the cake will rise in the center.

Our cakes should be chocolate-colored. We check the cake for readiness with a match.

We prepare the cream for this: beat sour cream with sugar or in the case of condensed milk, mix softened butter with boiled condensed milk.

Coat the cakes with cream, stacking them on top of each other.

friend. Decorate the cake to taste. (I made the cake on Sunday and didn’t bother decorating much.)

Our simpleCurrant cake almost ready, put it in the refrigerator so that it soaks well!

The Currant cake turns out to be quite tall; if desired, it can be divided into two cakes. In this case, one can be coated with sour cream, the other with boiled condensed milk cream.

currant cake

Bon appetit!

Cake "Currant" Photo