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

INGREDIENTS

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

To Decorate

• 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)

METHOD

1. Grease and line two 23cm loose-bottomed tins with baking parchment. Preheat the oven to 180C/160C fan.
2. For the sponge, beat the egg yolks with 60g of the sugar and 1 tbsp of warm water until pale and thick.
3. Sift together the flour, corn flour, almonds and baking powder.
4. 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.
5. Fold a third of the egg whites into the egg yolk mixture.
6. Add the remaining egg whites and then the flour mixture on top.   Gently but swiftly fold everything together until combined.
7. 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.
8. Turn the cakes out onto a cooling rack and leave to cool completely.
9. For the filling, wash and strip the redcurrants reserving 6 – 8 sprigs for decoration.
10. Squeeze out the gelatine leaves and dissolve in a small saucepan under a low heat.
11. As soon as the gelatine has dissolved remove the saucepan from the heat and stir in the Cassis, one tablespoon at a time.
12. 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.
13. Beat the double cream, slowly adding the sugar until thick and creamy but not stiff.
14. 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.
15. Place the first sponge onto a serving plate and enclose with a close fitting cake ring.
16. Spread over the redcurrant cream and top with the second sponge.
17. Spread with the remaining cream and refrigerate for a minimum of 4 hours, better overnight.
18. To decorate, dissolve the squeezed out gelatine leaf in a tablespoon of hot water.
19. Beat the double cream with the vanilla essence, slowly adding the sugar until beginning to thicken.
20. With the beaters running on low slowly add the dissolved gelatine and continue beating the cream until stiff but spreadable.
21. Remove the cake ring, I find this easiest using a cook’s blowtorch to loosen the sides.
22. Spread some of the cream around the sides of the cake.
23. Spoon the remaining cream into a piping bag and pipe swirly lines over the cake and decorate with the sprigs of redcurrants.
24. 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.
25. Pipe shapes of your choice onto parchment paper and place in the fridge to set.
26. Decorate the sides of the cake with the chocolate shapes.
27. 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.