Kir Royal cake

Name: Kir Royal cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 250 g Sugar; 2 (200 g each) Cup of whipped cream; 50 g Butter; 200 g flaked almonds; 8 sheets white gelatine; 200 g Whole milk yoghurt; 1 package Vanillin sugar; 150 ml Sparkling wine (alternatively champagne); 75 ml Currant liqueur ("Crème de Cassis"); 7-10 Tbsp red currants and lemon balm; baking paper; 7-10 Tbsp Oil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

250 g Sugar
2 (200 g each) Cup of whipped cream
50 g Butter
200 g flaked almonds
8 sheets white gelatine
200 g Whole milk yoghurt
1 package Vanillin sugar
150 ml Sparkling wine (alternatively champagne)
75 ml Currant liqueur ("Crème de Cassis")
7-10 Tbsp red currants and lemon balm
baking paper
7-10 Tbsp Oil

Directions

1
For the base, melt 200 g of sugar in a pan over a low heat. Let it caramelize. In the meantime heat 100 g cream. Add butter in small portions to the caramelised sugar and melt while stirring at low heat. Slowly deglaze with the warmed cream and bring to the boil while stirring. Let it boil down at low heat for about 20 minutes while stirring occasionally.
2
Then carefully fold in the flaked almonds. Line the bottom of a springform pan (24 cm Ø) with baking paper. Close the rim of the springform pan and coat the baking parchment with a little oil. Spread the brittle mixture evenly on top. Remove the edge of the springform pan. Let the base cool down for about 1 1/2 hours. For the cream, soak gelatine in cold water. Whip the rest of the cream with the whisk of the hand mixer until stiff. Put yoghurt, vanilla sugar, remaining sugar, sparkling wine and liqueur into a mixing bowl and whisk with the whisks of the hand mixer. Squeeze the gelatine and melt at low heat. Stir droplets into the yoghurt and sparkling wine mixture.
3
For the cream, soak gelatine in cold water. Whip the rest of the cream with the whisk of the hand mixer until stiff. Put yoghurt, vanilla sugar, remaining sugar, sparkling wine and liqueur into a mixing bowl and whisk with the whisks of the hand mixer. Squeeze the gelatine and melt at low heat. Stir droplets into the yoghurt and sparkling wine mixture. Place the mixture in a cool place until it begins to draw streets. In the meantime, remove the brittle base from the baking paper and place on a cake plate. Fold cream into the cream in portions. Let it stand for a short time (it must not run anymore) and spread it evenly from the middle of the cake base to form a dome. Put the cake in a cool place for about 5 hours. (The base draws some moisture; difficult to cut!) Serve decorated with red currants and lemon balm as desired. Makes about 12 pieces
4
Place the mixture in a cool place until it begins to draw streets. In the meantime, remove the brittle base from the baking paper and place on a cake plate. Fold cream into the cream in portions. Let it stand for a short time (it must not run anymore) and spread it evenly from the middle of the cake base to form a dome. Put the cake in a cool place for about 5 hours. (The base draws some moisture; difficult to cut!) Serve decorated with red currants and lemon balm as desired. Makes about 12 pieces