A simple decoration by just some smooth whipped double cream and top with red currants. Hubby said these are just LAZY CUPPIES!!
I am afraid I would have to agree with him...... ha ha! Too many things to do but too little time I have.
This is a backlog which suppose to be posted last weeks. However, I was stuck by the name of these baby berries!! Tried to search through the web but it took me some times before I came to it - Red Currant. Somehow, at the back of my mind there should be a 'Proper' name for it. If anyone knows do enlighten me please!
I often have the idea of using these baby berries to deco my cakes, but it seems so expensive to get them in Singapore. So I brought them back from my Milan trip. It's a lot cheaper. A punnet was selling at less than S$3! So I thought I should get one and fulfill my wish. It is not the kind of berries that is sweet and tasty. It's rather tart and sour most of the time. So basically, people go for the pretty look than its taste. But if the dessert is more to the sweeter side, they do complement each other. It's such an ornamental fruit to use when it's on the simplest cake presentation. For me it's the best for lazy mommy like me!!! ho ho ho...
I made the sponge base with light coffee sponge and my favourite organic double cream. Or you may make any other flavor like green tea, vanilla, chocolate.... The cream is simply magical. You will fall in love with it!! It is as good as the Japanese double cream. Trust me! ;)
large eggs 2
Violet flour 60g
Castor sugar 60g
Unsalted butter 15g melted
instant coffee 4g + 20ml water = Coffee paste
Organic Whipping cream 150g
1. Beat eggs and sugar over hot water till sugar is melted. Move away from hot water and continue beating till ribbon stage. Sift in flour and fold in carefully.
2. Mix melted butter and coffee paste together in a bowl. transfer a small amount of cake batter to the butter mixture and combine them well. Pour the butter mixture back to the batter and fold them together carefully. Pour the cake batter to a 10 cupcake moulds and bake in pre heated oven at170' c for 13 minutes.
3. Cool the cakes on wire rack after it's baked.
4. Beat cream and sugar till 70% firm ( semi runny texture). Spread whipped cream on each cooled cake and top with red currants. DONE!