Chocolate cake mix + the ingredients according to the package
Filling:
500Gwhipped cream
2packVanilla sugar*
2packcream stiffener
600Gcurrantsblack or red
Topping:
300Gcurrants black or red
20Gfood starch
250mlcurrant juicesubstitute cherry juice or other red fruit juice
3elsugar
Instructions
chocolate base:
Cream the butter at room temperature with the sugar, vanilla sugar, rum flavoring and a pinch of salt.
Add eggs one at a time.
Mix the flour with the cocoa and the baking powder and slowly stir in the milk.
Grate the dark chocolate with the kitchen grater and stir into the batter.
Pour batter into a greased springform pan and smooth out. Bake cakes for 35-40 minutes.
Remove the cake from the oven and let cool on a wire rack.
Filling:
Pluck the currants from the stalk, rinse carefully and drain well.
Using a food processor, whip the cream together with the cream stiffener and vanilla sugar until stiff.
Gently mix the currants into the whipped cream.
Divide the chocolate biscuit into 2 or 3 layers.
Place the first layer on a cake plate, enclose it with a cake ring and then distribute the entire mixture (for 2 layers) or half the mixture (for 3 layers) on the first layer and carefully smooth it out. Put the floor on top and press down lightly. If you use three floors, spread the remaining cream on the second floor and put on the last floor.
Currant topping:
Wash the currants, drain and carefully pluck the stalks.
Boil 200 ml of currant juice with 3 tablespoons of sugar. Meanwhile, mix the cornstarch with the remaining 50ml juice until smooth. Stir starch into boiling juice. Bring to a boil and simmer for about 1 minute. Remove from the heat and carefully mix in the currants and allow to cool slightly. Put the currant compote on the cake, spread and smooth out.
Let the cake chill in the refrigerator for at least 1 to 2 hours.