Mousse cake "Black currant"

Light and airy sponge cake with currant mousse and apricots, covered with currant glaze. The mousse for the cake, in addition to currants, includes cream cheese, whipped cream and yogurt. Food, beauty and health!

Ingredients

• For the biscuit:
• Chicken eggs - 3 pcs.
• Sugar - 75 g
• Wheat flour - 75 g
• Vanilla sugar - 1 teaspoon
• For mousse:
• Black currant - 200 g
• Powdered sugar - 100 g
• Cream 33% - 300 ml
• Cream cheese (or cottage cheese) - 200 g
• Yoghurt - 200 g
• Gelatin - 1 tbsp. a spoon
• Water - 5 tbsp. spoons
• For glaze:
• Black currant - 100 g
• Powdered sugar - 50 g
• Gelatin - 8 g
• Water - 40 g
• Canned apricots - 1 bank

Directions

1. First, prepare the ingredients for the biscuit.
2. Beat eggs with sugar and vanilla sugar.
3. Mix in the sifted flour.
4. We spread the dough in a mold with a diameter of 20 cm and bake for 25 minutes. Let cool, cut into 2 parts, cut one part in diameter by 1 cm.
5. Preparing the ingredients for the mousse.
6. Gelatin is soaked in water, keeping the proportion 1:5. Leave to swell, and then heat up, not allowing to boil.
7. We interrupt 300 g of currants in a blender, filter through a sieve.
8. Add 150 g of powdered sugar to currants, mix.
9. Set aside one third for icing. The rest of the currants are mixed with dissolved gelatin.
10. Add cream cheese.
11. We add yogurt.
12. Whip the cream and add to the berry mass. We mix everything.
13. We cover the bottom of the detachable form with cling film.
14. We spread 1/3 of the prepared mousse into it.
15. We spread canned apricots without stones.
16. Pour out half of the remaining mousse.
17. Lay the cut biscuit on top. We soak the biscuit with syrup from a jar of canned apricots.
18. We send the remaining mousse and biscuit into the form. We soak the cake with syrup.
19. Put the jelly cake in the refrigerator.
20. Ready for frosting. In the remaining currants with powdered sugar, add gelatin dissolved in water.
21. Frozen mousse cake with blackcurrant is turned over, removed from the mold. We fasten the form a little higher, fill the cake with icing. We send the mousse cake back to the refrigerator.
22. When the icing hardens, decorate the bottom of the cake with coconut flakes, decorate the top as desired.