About this recipe:This is a heavenly cake - golden layers of sponge with cool layers of redcurrant cream. For this recipe you need three sandwich tins all the same size. If they do not all fit in the oven, you can bake them one after another.
250g soft butter
225g caster sugar
2 teaspoons vanilla extract
4 eggs, separated
250g plain flour
2 teaspoons baking powder
1 teaspoon caster sugar
1 teaspoon cinnamon
2 tablespoons caster sugar
100g almonds, chopped with peel
6 sheets gelatine
500ml soured cream
125g icing sugar
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Cut 3 circles of baking parchment to fit the cake tins and place on the bottom of the cake tins.
For the cake: Beat the butter with the 225g sugar until fluffy. Add egg yolks and vanilla. Sieve the flour and baking powder together and mix in. Spread the cake mixture evenly over the bottom of the prepared cake tins.
Beat the egg whites with 1 teaspoon sugar until stiff. Spread 1/3 of beaten egg whites over each cake.
Mix the cinnamon and 2 tablespoons of sugar. Sprinkle each cake with the cinnamon and sugar mix. Sprinkle 1/3 of the almonds over each. Bake in preheated oven for 15 minutes. Allow to cool.
Soak and heat the gelatine according to packet instructions.
Beat the soured cream with the icing sugar. Stir in the gelatine. Finally, fold in the currants. If the filling is very runny, put it into the refrigerator to set a bit for a few minutes, stirring regularly.
Line the inner edge of a springform tin with cling film. Place the first cake into the springform. Spread half of the filling over it. Place the second layer of cake on top and spread the rest of the filling over it.
Cut the final piece of cooked pastry into 12 pieces and place neatly on top. Allow to set in the fridge thoroughly before serving.
This lovely cake can be made with other fruits when redcurrants aren't in season.