Currant tart \"Kir royal\"

Name: Currant tart \"Kir royal\"
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + 100 g sugar; 2 packages Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 6 sheets white gelatine; 700 g red currants; 5 TABLESPOONS black currant liqueur (crème de cassis); 200 ml Sparkling wine; 500 g + 250 g whipped cream; 100 g Whole milk couverture; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + 100 g sugar
2 packages Vanillin sugar
75 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
6 sheets white gelatine
700 g red currants
5 TABLESPOONS black currant liqueur (crème de cassis)
200 ml Sparkling wine
500 g + 250 g whipped cream
100 g Whole milk couverture
baking paper

Directions

1
Line a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar and 1 packet of vanilla sugar.
2
Fold in the egg yolks one after the other. Sift flour, starch and baking powder on top and fold in.
3
Spread the sponge cake into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 20 minutes. Let them cool down.
4
Soak the gelatine in cold water. Cut the sponge in half horizontally. Close a cake ring around the lower base. Sort and wash the currants. 5 currant panicles (approx. 100 g)
5
Remaining berries from the stems strip.
6
Squeeze the gelatine and dissolve at low heat. First stir in liqueur by the spoonful and then the sparkling wine bit by bit. Chill for approx. 15 minutes until the champagne mixture begins to gel. Whip 500 g cream until stiff, while pouring in 100 g sugar.
7
Fold under the champagne mixture.
8
Pour approx. 1/4 cream into a bowl. Fold the currants into the rest of the cream. Spread on the bottom cake layer, place 2nd cake layer on top. Spread the rest of the cream on top. Chill for at least 4 hours.
9
Coarsely chop the chocolate coating and melt in a hot water bath. Spread thinly on a smooth surface (e.g. a marble slab or the back of a baking tray). Allow to dry. As soon as it begins to set, use a spatula to plane it off into shavings.
10
Whip 250 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread half of the cream on the edge of the cake. Fill the rest of the cream into a piping bag (medium sized perforated spout). Decorate the cake with cream tuffs, chocolate shavings and currants.