This is an adult’s only celebration cake. I was asked by a friend to make a celebration cake at very short notice. This cake fitted the bill rather nicely given that I now have a glut of redcurrants. And what better way to celebrate with than sparkling wine and cassis with the odd bit of chocolate thrown in.
As a bonus this is quick and easy to make and a chilling time of 4 hours is usually sufficient but I have had a bad experience with a cake not having set properly and tend to err on the side of caution.
Kir Royal Torte
For the Sponge
- 3 large eggs, separated
- 100g caster sugar
- 60g plain flour
- 20g corn flour
- 20g ground almonds
- 1 tsp baking powder
- Pinch of salt
For the Filling
- 6 gelatine leaves, soaked for 10 minutes in cold water (see Notes)
- 600g red currants
- 5 tbsp Crème De Cassis
- 200ml sparkling wine such as Prosseco or Cava
- 500g double cream
- 100g caster sugar
- 1 gelatine leaf, soaked for 10 minutes in cold water (see Notes)
- 250g double cream
- 1 tsp vanilla essence
- 100g caster sugar
- 50g of 60% cocoa chocolate (optional)
- Grease and line two 23cm loose-bottomed tins with baking parchment. Preheat the oven to 180C/160C fan.
- For the sponge, beat the egg yolks with 60g of the sugar and 1 tbsp of warm water until pale and thick.
- Sift together the flour, corn flour, almonds and baking powder.
- In a clean bowl, beat the egg whites with the salt until beginning to thicken then slowly add the remaining 40g of caster sugar and continue beating until thick.
- Fold a third of the egg whites into the egg yolk mixture.
- Add the remaining egg whites and then the flour mixture on top. Gently but swiftly fold everything together until combined.
- Divide the batter between the two tins and bake in the preheated oven for 10 – 14 minutes until golden brown and firm to the touch.
- Turn the cakes out onto a cooling rack and leave to cool completely.
- For the filling, wash and strip the redcurrants reserving 6 – 8 sprigs for decoration.
- Squeeze out the gelatine leaves and dissolve in a small saucepan under a low heat.
- As soon as the gelatine has dissolved remove the saucepan from the heat and stir in the Cassis, one tablespoon at a time.
- Stir in the sparkling wine a little at a time. Pour the mixture into a jug and refrigerate for about 10 – 15 minutes until just beginning to set.
- Beat the double cream, slowly adding the sugar until thick and creamy but not stiff.
- Fold the cream into the wine mixture until combined. Reserve a ¼ of the cream and gently fold the redcurrants into the remaining ¾ of cream.
- Place the first sponge onto a serving plate and enclose with a close fitting cake ring.
- Spread over the redcurrant cream and top with the second sponge.
- Spread with the remaining cream and refrigerate for a minimum of 4 hours, better overnight.
- To decorate, dissolve the squeezed out gelatine leaf in a tablespoon of hot water.
- Beat the double cream with the vanilla essence, slowly adding the sugar until beginning to thicken.
- With the beaters running on low slowly add the dissolved gelatine and continue beating the cream until stiff but spreadable.
- Remove the cake ring, I find this easiest using a cook’s blowtorch to loosen the sides.
- Spread some of the cream around the sides of the cake.
- Spoon the remaining cream into a piping bag and pipe swirly lines over the cake and decorate with the sprigs of redcurrants.
- For the chocolate decorations, break the chocolate into a microwave bowl and melt in 30 seconds bursts. Pour the chocolate into a food bag and snip of a small corner.
- Pipe shapes of your choice onto parchment paper and place in the fridge to set.
- Decorate the sides of the cake with the chocolate shapes.
- As an alternative, chill the chocolate and grate or use a potato peeler for chocolate shavings to decorate the sides.
Note: I have used Dr. Oetker Diamond Leaf Gelatine. If you are using a different brand, please refer to the manufactures instructions.