Red Currant Cassis Slices

A great cake recipe for any occasion:

For the sponge cake, whip the egg whites until stiff peaks form. Beat the egg yolks, sugar and the scraped vanilla pulp until creamy. Add the beaten egg whites to the egg yolk mixture and sift the flour and cornstarch over the top. Fold everything in loosely and spread the dough on a baking tray lined with parchment paper. Bake in the heated oven at 175DurchmesserC for about 10-15 minutes. Turn the sponge out onto a sugar-covered tea towel. Remove the paper on the spot. Roll up the sponge dough with the dish and cool. For the filling, soak the gelatin in cold water. Stir liqueur, curd, buttermilk and sugar. Squeeze the gelatine, let it melt in a saucepan at low temperature and stir it into the cream. Chill. Whip the cream until stiff. As soon as the cream starts to gelatinize, fold in whipped cream. Rinse and dry the currants. Carefully unroll the sponge roll, spread with the cream and sprinkle with the berries. Roll the sponge and filling tightly together and refrigerate for at least 3 hours. To garnish, whip the whipped cream until stiff and brush the roll all around with it. Melt the jelly at low temperature, fold in the liqueur and cool the mixture. Fill the jelly into a freezer bag. Cut a small corner of it into small pieces and squirt the jelly over the roll. Cut the roll diagonally into pieces.

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