A great cake recipe for any occasion:
1. for the sponge, beat the egg yolks and 50 g sugar with the whisks of a mixer until creamy white. Sift the flour on top of the quantity, but do not fold it in yet. Whip the egg whites with the remaining sugar until stiff. Stir the flour with % of the egg whites into the egg yolk mixture, gently fold the remaining whites into the mixture. Spread on a baking tray lined with greased parchment paper (approx. 40×30 cm) and bake in a heated oven at 240 °C (gas 4-5, convection oven 5-6 min. at 215 °C ) on the 2nd rack from the bottom for 7 min.
Remove the sponge cake with the paper from the tray and place it on a surface sprinkled with sugar with the paper facing up. Brush paper with a tiny bit of water and carefully peel off after 2 min.
Turn dough to the other side so that the dark side is facing up and place on a dish rack. Spread the jelly through a sieve and spread it evenly on the sponge dough with a palette. Roll the dough into a tight roll from the long side using the tea towel. 3.
Line an ice cream mold or baking dish of about 2 liters with plastic wrap. Cut the roll into 25 slices and place them close together in the baking dish. Chill.
For the filling, remove the currants from the panicles with a fork, rinse and drain well. Soak the gelatin in cold water. Mix the egg yolks with the sugar and the champagne in a baking bowl in the hot
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