The cake is juicy, fragrant, tender with a deep rich taste. Fragrant sponge cakes with a porous, slightly dense, but velvety structure. The cakes blend perfectly with layers of yoghurt mousse, caramel cream with condensed milk and fragrant black currant berries, which add sophistication and summer mood.
Prepare the sponge cake: beat the eggs with sugar and salt until fluffy, at least 7 minutes.
Turn on the oven to preheat to 180 degrees. Add vanilla, baking powder, and flour to the egg mixture. Stir.
Form for baking (I have 22 centimeters) cover with baking paper, grease with vegetable oil. Pour the dough into the mold.
Bake the cake at 180 degrees for 25-30 minutes. Check readiness with a wooden skewer. Cool on a wire rack. Cut, lengthwise, into three parts.
For impregnation, dilute the currant syrup with water. Soak the cakes.
Soak the gelatin in water. Allow to swell according to the instructions on the package. When the gelatin swells, dissolve it in the microwave for 30 seconds or on the stove, without bringing it to a boil.
Prepare yogurt mousse: combine yogurt with gelatin and vanilla - beat with a mixer until smooth.
Prepare caramel cream: combine boiled condensed milk with butter at room temperature, beat. Visually divide the cream into two parts.
Put one part of the cake in a split cooking ring, pour in the yogurt mousse and spread out the black currant berries.
Close the second part of the cake, distribute half of the caramel cream.
Finish the cake formation: cover with the third part of the cake, top and sides with the remaining caramel cream.
Transfer to the refrigerator for at least two hours.