Currant Kurd: recipes for cake, cupcakes

Currant Kurd: recipes for cake, cupcakes

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Blackcurrant Kurd resembles a custard in consistency with a rich flavor and vibrant color, which can be easily prepared from fresh and frozen foods. It consists of berries, butter, eggs and granulated sugar. Eggs are responsible for a stable consistency. Black currants are rich in thickening pectin, which means you can put fewer eggs and butter in the dessert, which has a positive effect on the calorie content of the treat.

Useful properties and use of currant Kurds

The vitamin composition and benefits of black currant fruits are almost completely preserved in the finished creamy dessert.

A positive effect on the body is provided by the content of vitamins and minerals in the composition:

  • high content of vitamin C - only 3-4 tbsp. l. currant Kurd will provide the body with a daily norm of ascorbic acid, which increases the protective function of the body;
  • vitamin A (beta-carotene) improves visual acuity and the condition of the retina;
  • a wide range of B vitamins ensures the production of hormones, activity and high performance;
  • vitamin K improves the absorption of proteins from food;
  • iron and magnesium optimize the work of the circulatory system;
  • Vitamins D and E contained in the oil improve the condition of the skin and hair.

You can use currant Kurd in cooking in almost all types of desserts. It is added as an appetizing sauce to tender cheese cakes, pancakes and pancakes. By adding more oil, the texture of the Kurd becomes more stable, so it can be stuffed with pasta. Currant Kurd is used to make a fragrant filling for sand and puff tarts or baskets.

Kurd is ideal for soaking biscuit rolls and cakes. Also, berry cream is used as a filling for croissants and shu cakes. In summer, it is good as a topping for ice cream, and when frozen, the Kurd resembles a berry sherbet.

With a medium thickening of blackcurrant curd cream, a fragrant impregnation is obtained for cupcakes, biscuit cakes, rolls or any other pies. The combination of a sour-fresh cream with sweet airy meringue and a neutral shortbread dough in pie pie is considered ideal.

Currant Kurdish recipes

Delicious, with a slight sourness and silky texture, currant cream evenly soaks the cakes, providing baked goods with bright fruity notes in the taste. The following are the best recipes for currant curd for cake and pastries.

Blackcurrant Kurdish recipe

Blackcurrant Kurd resembles berry-filled custard. Its texture is delicate, light and slightly gelatinous.

Food set for cooking:

  • large black currant berries - 200 g;
  • sugar - 5 tbsp. with a slide;
  • butter - 70 g;
  • eggs - 2 pcs.

Currant Kurdish recipe:

  1. Rinse large black berries under running cool water, clean the mass of branches, leaves and debris, discard on a sieve so that the liquid glass.
  2. Put black currants in a saucepan, sprinkle with granulated sugar.
  3. Stir the berries so that the sugar is evenly distributed throughout the mass.
  4. Put the saucepan on the stove and heat until the sugar is completely melted, combine with the berry syrup.
  5. Boil, reduce heat and simmer uncovered syrup for about 5 minutes.
  6. Grind the hot sweet mass through a fine mesh sieve. Only liquid syrup is required, and a useful compote can be cooked from the cake remaining in the sieve.
  7. Pour the liquid puree into a saucepan and place on the stove, release the first egg and the yolk of the second.
  8. Beat the mixture vigorously with a whisk until it is completely mixed and thickened.
  9. Heat, add oil while stirring thoroughly.
  10. Keep at 80 ° C until thickened, do not boil and form a film on the surface.
  11. Stir with a spatula for 3-4 minutes, so that the butter enriches the dessert with delicate creamy notes, giving the texture a soft creamy consistency.
  12. Pour the slightly cooled currant curd into a glass jar.

It is better to use ready-made black currant Kurd for cake or pastries immediately, and refrigerate for storage.

Important! It is better to use soft, slightly overripe berries, as they are juicier and tastier.

Red currant Kurd

In the process of cooking, red currant berries lose their brightness, the color of the finished dessert becomes beige-pink, but all the aromas and benefits of this sour berry are preserved in full.

Food set for cooking:

  • red currant berries - 200 g;
  • ½ cup sugar;
  • butter - 60-70 g;
  • egg - 1 t .;
  • egg yolk - 1 pc.

Currant Kurdish recipe:

  1. Sort fresh currants, clean from debris and leaves.
  2. Wash the currants under running water and discard on a sieve to get rid of the remaining water.
  3. Put the berries in a saucepan and cover with granulated sugar.
  4. Gently stir the contents of the saucepan with a wooden spoon or spatula.
  5. Heat to dissolve the sugar crystals, then bring to a boil over low heat. After boiling, reduce the temperature and hold the berry mass on the stove for 5 minutes.
  6. Grate the hot Kurd on a fine sieve, remove the cake and pour the syrup with the pulp into a saucepan.
  7. Release the egg with the second yolk into the mass, beat vigorously with a whisk for 2-3 minutes so that the egg does not curl, but mixes with the remaining ingredients into a smooth, shiny mixture.
  8. Return the Kurd to the fire again, add oil and thicken at 70-80 ° C.
  9. Stirring the mass in a circular motion, brew the cream until a silky and homogeneous texture.
  10. Transfer the cooled currant Kurd to glass jars, store it in the refrigerator or use the treat for cooking desserts right away.

Attention! The finished Kurd can be frozen once, but after thawing, its consistency will partially lose its density.

Frozen Blackcurrant Kurd

This delicious treat can be prepared at any time of the year. Harvested and frozen black currants are suitable for year-round cooking.

Food set for cooking:

  • 200 g of peeled frozen black currants;
  • 6 tbsp. granulated sugar;
  • 70 g butter;
  • egg - 1 pc.;
  • yolk - 1 pc.

Currant Kurdish recipe:

  1. Frozen berries are a base for the Kurdish all year round. Defrost black currants, rinse and dry, discarding on a sieve.
  2. Pour black berries and all the sugar into a saucepan.
  3. Boil the berries with sugar without water over a low-power fire so that the black currant does not stick and the sugar does not burn. During the heating process, a lot of juice is released, and soon the berries will boil in a sweet syrup.
  4. Boiling lasts 7 minutes, after which you should grind the contents of the stewpan through a fine sieve, pressing on the black currant with a spoon.
  5. Cool the thick currant syrup and add the whole egg and the yolk, separated from the protein, into it.
  6. Beat the mass with a mixer, put the soft butter in pieces and mix.
  7. Set the saucepan on low heat and stir continuously. The cream should not be heated above 80 ° C.
  8. Pour the hot blackcurrant mass into a jar, cool and put in the refrigerator.

Calorie content of currant Kurd

Intense berry aroma and delicate creamy taste of blackcurrant Kurdish makes it a great addition to desserts. The high-calorie delicacy is provided by sugar, eggs and butter. The energy value of blackcurrant dessert is 328 kcal / 100 g, proteins - 3.6 g, fats - 32 g, carbohydrates - 26 g.

Terms and conditions of storage

It is in its fresh form that the black currant Kurd is especially tender and tasty. If there is a lot of cream, it should be stored on the refrigerator shelf for 7-11 days, placed in a jar with a tightly screwed lid. It is impossible to store the delicacy for longer, since perishable eggs are present in the composition.


Saturated Blackcurrant Kurd is creamy due to the addition of butter and boiled eggs. Dessert is best prepared from sour and tart berries, so that their taste is fully revealed in the dessert and is not dull from butter and sugar.

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