Currant and egg liqueur cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks bit by bit. Mix flour, cornstarch and baking powder, sieve over the egg mixture and stir in carefully.

2. 2

   Put the sponge cake into a springform pan (24 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 175°/ gas: level 2) for 35-40 minutes. Let the finished sponge cake rest for 10 minutes, then remove from the mould and let it cool completely on a cake rack.

3. 3

   Meanwhile, wash the currants, drain them and, except for a few panicles for garnishing, pluck them from the stalks. Soak gelatine in cold water. Hollow out the sponge cake, except for a 1 1/2 - 2 cm thick edge.

4. 4

   Weigh out 80 g breadcrumbs (use the remaining breadcrumbs for other purposes). Squeeze out 4 sheets of gelatine, dissolve and mix with the egg liqueur. Beat 1 cup of cream and 2 tablespoons of sugar until stiff. Stir the cream into the advocaat, then fold in 250 g of the currants and the weighed sponge crumbs.

5. 5

   Pour the mixture into the hollowed out sponge cake and smooth it down. Beat the second cup of cream and the remaining sugar until stiff. Squeeze the gelatine, dissolve, add some cream to the gelatine. Then gradually fold the mixed gelatine into the cream.

6. 6

   Fold the remaining currants into the cream and spread loosely on the cake. Chill for at least 1 hour. Before serving, decorate with redcurrant panicles and mint leaves.