Kir-Royaltorte with red currants

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, add 100 g sugar and 1 sachet of vanillin sugar. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven and let cool down for at least 2 hours

3. 3

   Soak gelatine in cold water. Remove the sponge cake from the mould, cut in half horizontally. Surround the lower cake base with a cake ring. Put 5 panicles (approx. 100 g) currants aside. Clean and wash the remaining berries

4. 4

   Squeeze the gelatine, dissolve. First stir in liqueur, then champagne. Chill for about 5 minutes until it starts to gel. Whip 500 g cream until stiff. Finally, pour in 100 g sugar. Fold the cream into the champagne

5. 5

   Put approx. 1/4 of the cream in a bowl and set aside. Fold cleaned currants into the rest of the cream. Spread the redcurrant cream on the bottom layer, cover with the second layer. Spread the rest of the cream on top. Chill the cake for at least 3 hours.

6. 6

   Coarsely chop the chocolate coating, melt over a warm water bath, let it cool down for about 10 minutes. Spread the chocolate coating thinly on the back of a baking tray and let it set. Remove thin rolls with a metal spatula, chill

7. 7

   Whip 250 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Put 125 g of the cream into a piping bag with a perforated spout (approx. 1.5 cm Ø). Spray 4-5 serpentines (approx. 3 x 10 cm) onto the cake. Spread the rest of the cream on the edge of the cake. Press the chocolate rolls slightly to the edge. Spread the redcurrant pancakes on the cake

8. 8

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
300 kcal

CARBS
26 g

FATS
18 g

PROTEINS
4 g