Currant jelly cake


This cake has an unearthly and aerial flavor, it tastes like an ice cream. The moist biscuit of the dessert is soaked with jam syrup and cognac. The creamy jelly of the cake topping is well combined with a slightly sour taste of the currant layer. Ready to treat your guests with the delicious dessert? Let’s get it started!



  • 1 egg
  • 2 tbsp flour
  • 2 tbsp sugar
  • 1/2 tsp leaven
  • 4 tbsp jam syrup
  • 2 tbsp cognac/ rum
  • 3,5 tbsp dairy butter
  • 6 tbsp bitter chocolate

Currant jelly

  • 1 tbsp gelatin
  • 250 g (1 cup) cream
  • 100 g (3,5 oz) sugar
  • 350 g (12 oz) currant

Creamy jelly

  • 1 tbsp gelatin
  • 250 g (1 cup) cream
  • vanilla sugar –to taste
  • 200 g (7 oz) white chocolate


Pour 100 ml of cream in a bowl and add gelatin. Use a bain marie to dissolve gelatin in the cream. Pour the prepared mixture into two cups (the amount of the mixture should be equal in both basins).


Melt chocolate and dairy butter, using a bain marie.

Whip an egg combined with sugar. Add the melted chocolate, stirring the egg mass constantly. Then stir in flour and leaven, mix everything thoroughly.

Cover a round baking pan with parchment paper. Pour the prepared batter there. Bake it in an oven until cooked through.

Currant jelly

Rinse currants, add sugar and the remaining cream. Whip the mass in a blender and filter it through a sieve. Stir in the prepared gelatin mass and beat everything again.

Creamy jelly

Preheat cream using a bain marie, dissolve chocolate and vanillin there. Stir in the gelatin mass and whisk.

Spread the jam syrup and cognac or rum above the baked biscuit evenly. Pour half of the currant jelly above and refrigerate until thickens, for 15-20 minutes. Pour half of the creamy jelly above and put in a fridge to let it thicken as well. Repeat the same procedure with the remaining currant and creamy jelly. After place the cake in a fridge for 2 hours.

Transfer the dessert to a platter and cut into portions before serving.

Enjoy your meal!