Red Currant Mousse Cake

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Red currants first appear in literature as late as the fifteenth century with a description that refers to them as herbs with no mention of them as food; however, by the middle of the next century, they had become common garden plants. In 1629, the apothecary to James I of England, John Parkinson, wrote that red currants were usually eaten fresh in hot weather or made into preserves. As new improved cultivars were developed, the plants became more popular in cottage gardens for cooking, in addition to being used for making wine, juice, and homemade vinegars. Over time, red currants have solidified their place as versatile ingredients in both sweet and savory dishes due to their unique tart flavor profile.

In North America, Native Americans traditionally harvested wild currants, enjoying them fresh or preserving them by drying alongside other native fruits. Beyond culinary uses, the bark and roots were also utilized for brewing medicinal teas. The cultivation of Red Currants is prominent in several European countries including Germany, Poland, France, the Netherlands, Belgium, and Hungary. Known for their high vitamin C content, which bolsters immune health, currants are also rich in iron for preventing anemia, calcium for bone strength, and phosphorus for muscle function. Fond memories arise as I recall the abundance of red currants my parents cultivated in their garden, a tradition that led to many summer days spent picking the berries and crafting delicious jams and compotes with my mother.

By Zosia Culinary Adventures | Date: July 28

Yields: 16 slices

Equipment: in diameter 26cm or 10” round springform (bottom lined with parchment paper)

Ingredients: to make the sponge cake

2 eggs
3 tablespoons cold water
100g granulated sugar
1 tsp pure vanilla extract
100g all purpose flour
1 tsp baking powder

Ingredients: for the mousse

500g fresh red currants (weight after currants are removed from the stems and washed/dried)
150g granulated sugar
2 packages unflavored gelatine ( the equivalent is 2 tablespoons or 30ml)
1/2 cup water
500g (or 473ml) 35% cream
red currant with stem for garnish

Instructions to bake the sponge cake:

Line the bottom of the pan with parchment paper and butter the sides.
Preheat the oven to the desired internal temperature of 356°F or 180°C .
Separate the egg whites from the egg yolks carefully, ensuring that no yolks get into the bowl with the egg whites. Place the egg whites in your bowl while setting aside the yolks for later use.
Beat egg whites with 3 tablespoons of cold water, and add gradually sugar. Whip the egg whites to form firm a stiff peak.
Blend the egg yolks and vanilla together and add to the mixture.
Sift the flour and the baking powder and add to the egg mixture. Fold it gently. Do not overfold – folding too aggressively or too much will deflate the cake and will yield a denser cake. So, fold carefully to preserve the aeration built by whipping the eggs.
Pour the batter into the prepared pan.
Bake the cake for about 20 minutes or until a toothpick inserted into the middle comes out clean.
Do not overbake – or too much moisture will be lost and the sponge cake will be dry.
Remove from the oven, let cool for 5 minutes, then invert onto a cooling rack and cool completely.
Hold to the springform as it will be used again to finish the cake.

Instructions for making red currant mousse and the cake assembly:

Soak the gelatine in the cold water for 10 minutes.
Strain the red currants through a fine-mesh sieve or cheesecloth to extract the vibrant juice, ensuring a smooth and pure liquid free from any pulp or seeds.( Remaining seeds and currant skins can be used to make a tasty fruit compote, just add some strawberries or any fruit that you might have handy)
You can enhance the flavor of the currant juice by adding a hint of sweetness with sugar. Feel free to adjust the sugar according to your preference, whether you prefer a slightly tart or a sweeter taste..
Gently heat up the gelatine until completely dissolved. Ensure to stir it with the wooden spoon during the process.
Add the gelatine to the red currant juice. Let the mixture cool down and lightly thickened.
Whip the 35% cold whipping cream until it forms a slightly sturdy peak when you lift the beaters or whisk out from the bowl. Remember, the colder the cream, the easier and more successful it will whip, resulting in the lightest whipped cream possible. Achieving this peak consistency indicates the perfect texture for your whipped cream - creamy, smooth, and just right.
Add the currant gelatine to the whipped cream.
Place the sponge cake back into the springform. Remember to line the bottom with the parchment paper.
Pour the currant mixture over the cake. Spread the whipped cream evenly.
Refrigerate the cake over night or at least for 8 hours.
When ready to serve, remove the sides of the pan and peel away the parchment. Slide a long, thin knife between the bottom of the pan and the parchment covering the brownie bottom and release the cake, placing the cake on a serving plate, and carefully peeling away the paper.
To get neat slices, dip the knife in warm water before slicing. Add extra currants if desired.