Kir-royal cake

Preparation steps

• Substrate: Beat the egg whites into a solid batter, add the sugar and mix until the sugar is no longer felt. Add dry ingredients, stir. Line the bottom of the 26 cm diameter cake tin with baking paper and spread the egg white mixture evenly over the mold. Bake at 170 degrees for 10-15 minutes, do not dry out.
• Blackcurrant cream: Soak gelatin leaves in cold water. when softened, squeeze the water well out of them. Heat 3 -4 tablespoons of the shaker and melt the gelatin in it. While still hot, mix with the rest of the shaker (mix it well with the foam), to which you have added black currant liqueur (cassis) if desired. Stir in cold water until creamy (the heat will melt the shiver a little). Add the whipped sweet cream and gently combine. * If you do not have blackcurrant shakes, you can gel blackcurrant juice yourself. Then gel 400 ml of juice with 7 sheets of gelatin and continue as described. In that case, add more juice to the desired sweetness.
• Foam cream Soak the gelatin leaves in cold water. Put to boil 50 ml of sparkling wine with 4 tablespoons of sugar (or as desired), in hot add the squeezed gelatin and melt it. Mix with the rest of the sparkling wine. Stir in cold water until the mass becomes creamy. If you want the alcohol to evaporate, boil the entire amount of champagne and let the alcohol evaporate a little. I also "lit" sparkling wine for this purpose (like flambéing). When the alcohol vapor stops burning, remove the sparkling wine from the stove, let it stand for 1 minute and then melt the gelatin.
• Topping: Soak the gelatin in cold water. Heat the blackcurrant juice and melt the squeezed gelatin in it. When cool, pour over the foam filling.
• Place the biscuit base on the tray where you will serve the cake. Place a ring of cake mold around the biscuit and line it with baking paper. Put blackcurrant cream on the biscuit, but not all the way to the hoop. Leave a little space for the sparkling cream to fall to the biscuit (see the cross-sectional pictures of how far the cream went) or if you want all the way to the bottom. Cool the first cream to squeeze and put the sparkling cream on it. Help the cream with a spoon to slide to the biscuit. Spread the cream well to the edges so that the topping does not leak next to the bottom of the cake. Cool the cake well and pour the topping over the cold. Make sure that the topping cools down a bit, but does not gel, so as not to melt the whipped cream too much. It is essential that the sparkling cream is flat so that the topping is spread evenly. Cool the cake well, remove the hoop and carefully remove the paper and enjoy.
• Good to know: Black currant (Ribes nigrum) is most commonly used in folk medicine. Ripe fruits are rich in biologically valuable substances, especially organic acids, minerals and vitamins. Black currant is the richest in vitamin C, it has about 200-230mg, which is almost twice as much as in the fruit of lemon and orange. The fruit also contains a lot of vitamin A, and some B vitamins (B1, B3, B6). Some authors emphasize the value of berries, especially because they contain a very rare vitamin J (vitamin for the lungs), which is similar to vitamin C, so the berries are advised to prevent and treat all forms of infections and pneumonia. Of the minerals, it contains the most potassium, calcium, iron and copper. Black currant fruits are advised for exhaustion and anemia, to strengthen the body's natural resistance, to stimulate appetite and alleviate stomach and intestinal problems. Black currant leaves contain organic acids tannin and essential oil which has a beneficial effect on kidney function, and helps with rheumatic diseases and gout.